Apple-spiced dumplings

By Hope Malau
04 April 2015

A hot, spicy treat to warm your belly as the seasons change.

Serves: 6 Preparation: 20 min Cooking: 15 min

Apple spice

  • 60 ml (¼ c) cinnamon
  • 7 ml (1½ t) nutmeg
  • 2,5 ml (½ t) ground allspice
  • 5 ml (1 t) ground ginger
  • 5 ml (1 t) ground cardamom

Dumplings

  • 375 ml (1½ c) white sugar
  • 1 litre (4 c) water
  • 2 cinnamon sticks
  • 2 eggs
  • 40 g butter, melted
  • 375 ml (1½ c) flour, plus extra for dusting
  • 5 ml (1 t) baking powder
  • pinch of salt
  • 30 ml (2 T) milk
  • apple spice and sugar, for serving

1. Apple spice: in a jar combine all the spices and shake till all is well mixed.

2. Dumplings: In a pot simmer sugar, water and cinnamon sticks until syrupy. In a large bowl whisk the eggs well then add the melted butter.

3. Sift in the flour, baking powder, salt and 10 ml (2 t) apple spice. Add the egg mixture to the flour mixture. Add the milk and mix well.

4. When the syrup is warm but not boiling place teaspoons of the batter into the liquid, ensuring not to overcrowd the pot as they expand quite a bit.

5. Cover the pot with a lid and allow the dumplings to steam for 5 minutes. The dumplings are done when they’re firm to the touch.

6. Gently remove them with a slotted spoon and sprinkle a little apple spice and sugar over. Continue with the remaining batter. When all the dumplings have been cooked pour the syrup over the dumplings. Serve immediately.

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