Blueberry dumplings

CMS RECIPE DETAILS 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

CMS RECIPE DETAILS 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

CMS RECIPE DETAILS PREPARATION

CMS RECIPES MEDIUM DIFFICULTY 1CMS RECIPES HOURS

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

1CMS RECIPES HOURS CMS RECIPES MEDIUM DIFFICULTY

CMS RECIPE DETAILS 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

CMS RECIPE DETAILS 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.