Blueberry leavened dumplings
Fruit leavened dumplings stuffed with blueberries, served topped with curd with sugar and fruit. Blueberry yeast dumplings are the sweet soul of Central European summers. They echo forest walks and bowls dusted with sugar at grandma’s table. The dough is tender, the fruit feels bright and the whole plate smells like melted butter. Families pass this recipe down through the years and each home keeps a little secret. A careful warm milk, an extra yolk or simply a patient rest.
Ingredients:
- 500 grams wheat flour (coarse)
- 0,50 cubes yeast (42 g)
- 2 tablespoons sugar
- 1 teaspoon salt
- 200 milliliters milk
- 1 piece chicken egg
- 200 grams quark soft / soft curd (full-fat)
- 100 grams blueberries
Nutrition values (per 100 g):
| Energy | 226 kcal 945 kJ | |
|---|---|---|
| Protein | 8,1 g | |
| Carbohydrates | 39,8 g | |
| - of which sugars | 5,0 g | |
| Fat | 3,2 g | |
| - saturated fat | 1,6 g | |
| - trans fat | 0,1 g | |
| - monounsaturated fat | 0,8 g | |
| - polyunsaturated fat | 0,4 g | |
| - cholesterol | 23,1 mg | |
| Fiber | 1,6 g | |
| Salt | 0,6 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Nutrition values (for the whole recipe):
| Energy | 2 504 kcal 10 481 kJ | |
|---|---|---|
| Protein | 90,2 g | |
| Carbohydrates | 442,1 g | |
| - of which sugars | 55,0 g | |
| Fat | 35,5 g | |
| - saturated fat | 18,3 g | |
| - trans fat | 0,6 g | |
| - monounsaturated fat | 8,5 g | |
| - polyunsaturated fat | 4,1 g | |
| - cholesterol | 256 mg | |
| Fiber | 17,4 g | |
| Salt | 6,65 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Put flour, sugar, salt in a bowl.
- Add lukewarm milk (not hot!), eggs and crumbled yeast.
- Process the substance into a smooth dough, adding a little flour or milk as needed.
- Roll out the dough in a floured area into a cylinder shape, cut into equal-sized pieces, making small patties (the recipe is approximately 15 pieces).
- We put blueberries, or other fruits, in the center of each tart.
- Wrap the dumplings well and round into a neat ball as needed.
- Place the prepared dumplings in boiling water and cook for approximately 5 minutes, then turn the dumplings and cook for a further 5 minutes.
- Pull the cooked dumplings out and pierce with a fork.
- Sprinkle each portion with grated curd and sugar, dousing with melted butter. Alternatively, mix the curd with a little milk and sugar in a bowl, creating a sauce to pour over the dumplings.
Flour yeast and warmth:
Coarsely ground flour gives a soft bite and helps the dumplings hold their shape. Yeast likes gentle heat and peace. Milk should feel warm to the touch, never hot. Once the dough is smooth it needs a quiet rise. Cover the bowl and let it grow until doubled. This simple pause makes dumplings fluffy while strong enough to cradle the berries.
Technique notes:
Knead until the dough is silky and elastic. It should leave the bowl clean but stay soft. Cut even pieces on a lightly floured board. Moisten your hands for easy sealing so the filling stays inside. Pinch the seam well and keep it down. Slip the dumplings into a calm boil rather than a rough bubbling. When they float and feel bouncy lift them out and prick gently to let steam escape.
Blueberries and other fruits:
Fresh berries are a dream yet frozen ones work nicely too. Let them soften a touch and wrap them without pockets of juice. Strawberries, apricots and plums are lovely through the seasons. Autumn loves plums with a whisper of cinnamon. Winter welcomes a curd filling sweetened with vanilla sugar. Keep the filling modest so the dough can rise and hold.
Curd and toppings:
Rich quark makes a creamy blanket and plays beautifully with berry juice. For a lighter style whisk quark with a spoon of milk and a pinch of sugar. Poppy seed with sugar is a classic. Children adore cocoa and sugar. Sour cream brings a bright finish that keeps each bite lively.
Regional moods:
Some regions lean toward poppy seeds. Others swear by apricots and plenty of butter. In the north cooks often use a mix of flours for a softer crumb. Dumplings can be steamed or boiled. Both ways are right and the choice is only about texture. Steaming gives extra fluff, boiling keeps a classic bite.
Serving and timing:
Cook to order for a sunny weekend lunch or shape the dumplings in advance and chill them covered. Drop them into fresh boiling water when the table is ready. Serve with curd, sugar and melted butter. A few fresh blueberries and mint leaves make a cheerful plate.
Make ahead and next day:
Keep leftovers in the fridge and reheat gently over steam so they return to life. A quick warm up in the microwave works in a pinch. Freeze without toppings for best results. After thawing let them rest and dress them with fresh curd and butter.
Troubleshooting:
- Dumplings fall apart? The dough may be too soft or the seam weak. Add a spoon of flour next time and seal well.
- Dough feels tough? It often means too much flour or a short rise. Give it time and keep liquids warm.
- Filling leaks? Use a modest amount and keep the simmer gentle.
