Prep 15 mins
Cook 30 mins
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*
- 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
- 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.
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!