Recipe by twissis
This recipe is by Ruth Berolzheimer, who was Editor of the Culinary Arts Institute Enclyclopedia Cookbook at the time my copy was printed. These dumplings are a real taste treat served along-side vanilla ice cream. *Enjoy*
Top Review by anme
Very diffrent dessert of yours that is wonderful again. I never im my life made dumplings so I was pretty weary while making these. Everything came together very nicely because of the easy to follow directions. I used pecans because I had some toasted ones left over, other than that I followed this recipe exactly with great results! I have a feeling I will be making sweet and savory dumplings more often. Thanks for bringing a new dish into my house, my taste buds thank you!
- 1 1⁄2 cups flour (sifted)
- 2 1⁄2 teaspoons baking powder
- 3 tablespoons sugar
- 1⁄4 teaspoon salt
- 3 tablespoons butter
- 1⁄2 cup walnuts (chopped & may sub pecans)
- 3⁄4 cup milk
caramel sauce (Burnt-Sugar)
- 1 1⁄2 cups sugar
- 2 tablespoons butter
- 1⁄8 teaspoon salt
- 2 cups hot water
Directions See How It's Made
- Sift flour, baking powder, sugar & salt together. Cut in the butter w/a pastry blender.
- Add the walnuts & stir in the milk all at once (mixing only enough to moisten the flour) & set aside.
- Heat 1/2 cup sugar in a skillet till it melts to a golden brown syrup. Add butter, salt & remaining sugar. Stir to combine.
- Add hot water gradually & stir constantly. Heat to boiling & cook till the sugar is dissolved, stirring freq (about 10 min).
- Drop dumpling mixture by tablespoons into the gently boiling caramel sauce. Reduce heat, cover tightly & simmer the dumplings gently for 12-15 min w/o removing the lid.
- Serve dumplings immediately w/caramel sauce.