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Blueberry dumplings

Ingredients

For 4 servings

  • 600 ml water
  • 250 g frozen or fresh blueberries
  • 130 g sugar
  • 120 ml milk
  • 20 g potato starch
  • 2 eggs
  • 1 lime
  • Pinch of salt

Preparation video

Blueberry ‘kissel’:

Boil 600 ml water, add 80 g sugar and the blueberries. Boil until the blueberries dissolve, stirring occasionally. When the blueberries have disintegrated, add juice of one lime and slowly pour in potato starch, dissolved in cold water. Bring to a boil and remove from heat.

Dumplings:

Crack eggs into a bowl, add milk, 50 g sugar, a pinch of salt, and beat. Add flour, stirring until uniform. When the dough is ready, spoon into boiling water, rinsing the spoon in cold water every time. When the dumplings rise to the top, boil for an additional minute. Serve with the kissel.


Blueberry dumplings

Preparation

Moderate 1h

Blueberry ‘kissel’:

Boil 600 ml water, add 80 g sugar and the blueberries. Boil until the blueberries dissolve, stirring occasionally. When the blueberries have disintegrated, add juice of one lime and slowly pour in potato starch, dissolved in cold water. Bring to a boil and remove from heat.

Dumplings:

Crack eggs into a bowl, add milk, 50 g sugar, a pinch of salt, and beat. Add flour, stirring until uniform. When the dough is ready, spoon into boiling water, rinsing the spoon in cold water every time. When the dumplings rise to the top, boil for an additional minute. Serve with the kissel.


Blueberry dumplings

Blueberry dumplings
1h Moderate

Ingredients

For 4 servings

  • 600 ml water
  • 250 g frozen or fresh blueberries
  • 130 g sugar
  • 120 ml milk
  • 20 g potato starch
  • 2 eggs
  • 1 lime
  • Pinch of salt

Preparation

Blueberry ‘kissel’:

Boil 600 ml water, add 80 g sugar and the blueberries. Boil until the blueberries dissolve, stirring occasionally. When the blueberries have disintegrated, add juice of one lime and slowly pour in potato starch, dissolved in cold water. Bring to a boil and remove from heat.

Dumplings:

Crack eggs into a bowl, add milk, 50 g sugar, a pinch of salt, and beat. Add flour, stirring until uniform. When the dough is ready, spoon into boiling water, rinsing the spoon in cold water every time. When the dumplings rise to the top, boil for an additional minute. Serve with the kissel.