Prep 20 mins
Cook 15 mins
A traditional South African dessert. Not haute cuisine but great comfort food. Usually served to finish off a Sunday lunch featuring leg of lamb.
- Sift together dry ingredients in a bowl.
- Blend in margarine/butter with fingertips until mixture attains crumbled consistency.
- Beat together egg and milk and mix with flour mixture until soft (but not stiff)dough - add more milk as necessary to achieve right consistency.
- Preheat oven to 120C (220F).
- Heat water and 25ml butter in 4 litre (4-quart) pot to boiling and drop spoonsful of dough mixture into boiling water/butter.
- Place lid on pot and boil for 15 minutes - do NOT lift lid to peek!
- Remove dumplings with slotted spoon and place in ovenproof dish or bowl (preferably glass) with lid. Liberally sprinkle with cinnamon sugar.
- Add remaining cinnamon sugar to water in pot and bring to boil.
- Pour cinnamon syrup over dumplings, replace lid and place in preheated oven until serving - at least 30min.
We made this an the dough melted in the water. What a waste of ingrediants, Called a friends mom for a recipe which had no milk in and the dough was cooked in approximately 5cm of water (5 spoonfuls at a time) this worked great. This recipe did not work at all for me...
These are better than my mother's, and that is high praise indeed. They are superb, tender and featherlight. They would make great dumplings in soup or a stew (say with some chopped onion and parsley or other herbs stirred into the dough), just using the dough. I would add a touch less salt when I make them as sweet dumplings again, and use 3 cups of water to cook them in, because I found that they had soaked up almost all the water when they were cooked, so I had to add more water to make the syrup. Brilliant!