I want to serve a steamed dessert dumpling come fall. I have tested some plain dough out but they seem too tough.
If anyone has a sweet dumpling dough or a plain one that I could test out. Thanks! Much appreciated.
I have a baking soda dumpling with fruit filling that I make.
It's the usual, milk, butter or shortening,flour, egg, baking powder and salt.
I make it almost spoon bread consistency.
I spoon a small amount of dough onto a greased pan, use my floured thumb to make a well, place my fruit in that well and spoon a little more dough on top to close it.
I have a large wide pot of simmering water going and slide these babies into the simmering water a few at a time, put a lid on top and about 25-30 minutes later I have fruit dumplings.
I make a thin sauce from the juice of the fruit I have in the dumplings
May want to consider trying fruit filled perogi. Have served them steamed or browned in the pan with cannoli or pastry cream, fruit compote or just ice cream. Real easy, very forgiving and they hold very well if your considering volume in a busy kitchen.