Sunday, May 21, 2017

Golden Dumplings

This recipe is definitely blog worthy.  So, here we go.

This recipe originated from an Instant pot cookbook I bought called "The Instant Pot Pressure Cooker Cookbook" by Virginia Hathaway.  I give her all the credit, but I have made quite a few tweaks.  If you don't have an Instant Pot, I am guessing this could be tweaked for a crock-pot.

This dish is a cross between a cobber and doughnuts in our house.  My kids love it and they feel like they are getting a major breakfast treat.

The original recipe does not include fruit so I changed that. :-) 

Golden Dumplings
2 cups organic King Arthur all purpose flour
3 tsp baking powder, without aluminum
7 Tbsp Kerrygold salted* or raw butter (which is almost 1 stick of butter)
2 eggs, farm fresh
1/4 cup raw milk
2 Tbsp lemon juice
3/4 cup real maple syrup
4 Tbsp butter, additional
2 cups water
Fruit of choice (cherries, peaches, blueberries, etc)
(*If you don't use salted butter, add 1 tsp sea salt.)

1.  In the large bowl of your Kitchen-aid, fitted with the paddle mixer, place flour and 7 Tbsp of butter.  Mix until well combined and crumbly.
2.  In a separate bowl whisk eggs and milk with a fork
3.  Add egg mixture to the flour.  Then add lemon juice.  Mix.
4.  Once dough starts to stick to paddle, turn Kitchen-aid mixer off.
5.  In the bottom of the pressure cooker, combine the maple syrup, butter and fruit.  Bring to a boil on the saute mode.  Then turn off.
6.  Add water.
7.  Roll dough into golf ball sized dumplings and drop dumplings into fruity-syrupy goodness.
8.  Cook on Low Pressure for 5 minutes.
9.  Allow IP to NPR (natural pressure release).
10.  Enjoy with a big glass of raw milk!

I would like to eventually swap out half of the AP flour with sprouted.  It's on the "to do" list. 

This is what is left.

This is what the kids bowls looked like.

Enjoy!  Post comments if you make it.

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