Recipe by evelyn/athens
My South African cousin has made these for me. They were good. Very comfort dessert-ish.
Top Review by ssej1078_1251510
ok well the only difference was i did not have cake flour.. so i sifted regular flour 3 times until very fine,. but i am afraid I had the same issue as a lot of people.. when i put the batter in first it just fell apart in the water,, then i decided to add a bit more flour until it was a bit more like cake batter,, that worked for texture but when it boiled up in the water it was a little balloon like as the batter swelled,., I needed to put on paper towels,,to dry out a bit..after the first try i tasted it alone it was bland,, added about a tsp of sugar to it ..it was still water logged and not really any flavor
But I have to mention that the Vanilla Custard sauce was delish!!! mad as is though I was taken aback by the 1/2 pint and was a bit confused on how much it was in cups LOL.. so i googled it and it turns out 1/2 a pint is 1 Cup LOL.. will make the custard sauce again it was soooooo yummy dumplings were a flop but the cream sauce made up for the time lost
- 1 cup cake flour (you may need a little more)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon butter
- 1 egg
- 1⁄2 cup milk
- butter, to serve with
- cinnamon sugar, to serve with
Vanilla Custard Sauce
- 1⁄2 pint milk
- 2 ounces sugar
- 2 eggs
- 1 teaspoon vanilla extract
Directions See How It's Made
- Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery). Remove from heat. With a slotted spoon, remove from cooking liquid and put into a serving bowl. Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
- Make the Vanilla Custard Sauce: Beat all the ingredients well together. Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.