Light, soft dough and juicy fruits are a perfect combination. However, before you start making it, it is worth getting to know a trick that our grandmothers used for generations.
Dumplings with raspberries and blueberries are a classic of Polish cuisine in a summer installment. Juicy fruits wrapped in a delicate cake taste special for both dinner and sweet afternoon tea. Importantly, they don’t need many additions. All you need is a little powdered sugar or a blot of cream to create a dessert that quickly disappears from the plate. Why does the stuffing flow from dumplings? The most common cause is wet fruit and inaccurately glued edges of the dough. The juice that flows out during cooking, spreads dumplings and makes the dessert lose its charm. That is why it is so important to prepare the ingredients.
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My grandmother always said: “The fruits must be dry and slightly sprinkled.” And indeed: it works! Just remember these three tips.
- Dry the fruit – Place freshly washed raspberries and blueberries on a paper towel to get rid of excess moisture.
- Sprinkle them with potato starch or wheat flour – Then the juice will thicken instead of getting outside.
- Exactly glue the edges of the dumplings – You can additionally press them with a fork, which will not only seal the cake, but also add a decorative look.
Using this simple patent, dumplings with fruit always come out perfect. They are full of taste, juicy and beautifully served. It’s a great way to use the remains of seasonal fruit and prepare a quick, homemade dessert that will delight the whole family.
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