german steamed dumplings with blueberry sauce

Desserts

German Steamed Dumplings With Blueberry Sauce

This was delicious. The dumplings are super light and spongy and just soak up the sauce, very yummy. The texture was a bit like steamed sponge cake, even though it calls for much less egg. I'd recommend pouring a little bit of sauce at a time, clintonhillbilly is right that hot dumplings and cold sauce are a terrific contrast, but if you douse them with sauce the dumplings cool off too fast. I'll definitely make this again, maybe with other berries or fruit.

Ingredients

1 packet yeast
1/4 cup lukewarm water
1/2 cup milk, scalded
2 tablespoons sugar
2 tablespoons butter
1/4 teaspoon salt
1 egg, well beaten
1 1/2 to 3 cups sifted all-purpose flour
1 pint of blueberries
1/2 cup sugar
a little water
3/4 teaspoon lemon juice

Directions

Add yeast to water, let stand a few minutes then stir until dissolved.
Combine scalded milk, sugar, butter, salt, and egg. Cool to lukewarm and stir in yeast mixture.
Add enough flour to make stiff dough. Cover and let rise until doubled.
Turn onto lightly floured board and knead lightly until smooth.
Roll out to 1/2-inch thickness and cut into 2-inch rounds. Cover and let rise until doubled.
Lightly grease steamer basket, cover and steam for 10 minutes.
Combine blueberries and 1/2 cup of sugar in a saucepan, and add a little water (I pass the saucepan under running water from the faucet). Bring to a boil and stir so that sugar dissolves. Simmer until blueberry juice turns syrupy and add lemon juice.
Remove from heat and pour into a bowl. Chill in refrigerator while dough for dumplings rises.
Ladle blueberry sauce over dumplings as they come out of the steamer.