Dumples
PREPARATION
Kneading up to 30 minutes,
rising and baking
up to 7 hours
PORTIONS
12-13 pcs
COMPLEXITY
easily
Dumples have always been one of the must-have Christmas dishes in Ukraine. There is no precise data where the tradition of cooking them for Christmas came from, but one can say for sure that in other European countries and the USA dumples are cooked around Christmas time and Hanukkah. The proof can be found in foreign food bloggers’ pages.
If you ask what is the connection of dumples and Christmas then you’ll probably hear that they symbolize saints on the sky that gained eternal life, as believed in Jesus Christ. Dumples is a symbol of holiday, joy, and prosperity.
12-13 pcs. 40 g each
Pre-ferment
- 130 gr all-purpose flour
- 130 gr barely warm water
- 5 gr fresh yeast
Mix flour, water and fresh yeast.
Cover with food film or a towel and leave for 1 hour in a warm place.
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
⠀
My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Dough
- 145 gr all-purpose flour
- 1 egg or 50 gr egg-yolks
- 35 gr sugar
- 25 gr fresh yeast
- 35 gr cold butter
- 20 gr milk
- Salt to taste
Place all ingredients, except for butter, yeast and milk, in the bowl of a mixer. There is no need to take the ingredients out of the fridge beforehand, they can be cold.
Knead at minimum speed for 8 minutes. Add yeast and pour milk over it, knead again for 10 minutes.
Add butter cut in cubes and knead until the dough easily pulls away from the sides of the bowl.
If you knead the dough by hand, then try to add less flour in the process, but sprinkle your hands with it a little.
Cover the dough with food film, then with a towel, and put it in the fridge for 2-3 hours. The dough will rise three times in size.
Put the dough on a table sprinkled with flour and divide it into 12-13 parts.
Use your hands to form tight dough balls. Place the balls on a towel sprinkled with flour or on a piece of baking parchment.
Cover the dough balls with a towel and let them double in size in a warm place, it will take about 1-1.5 hours.
Fry in vegetable oil heated to 150°C for 30 seconds on each side. Place on a paper towel.
Fill cold dumples with custard cream or berry confit, apple confit. Shake with powdered sugar or roll in a mixture of sugar and cinnamon.
Raspberry confit
- 300 gr raspberry puree
- 100 gr sugar
- 3 gr pectin NH
Combine raspberry puree with 75 gr of sugar and heat until it gets warm. Gradually pour in the pectin mixed with sugar.
Bring to a boil, pour into a pastry bag and leave in the fridge to stabilize.
You can find the recipe for lemon curd in Cooking Basics.
