Steamed Fruit Dumplings – Recipe and Technique
These Steamed Fruit Dumplings (called Perizhky, by my grandma), are much simpler to cook now, than in my grandmother’s days. She used cheesecloth tied around a big pot of hot water, and I use my steamer basket lined with a coffee filter.
I love these fluffy dumplings, because they are so light in texture, and so delicious, served with melted butter and sugar.
This recipe makes about 24 dumplings.
- 2 1/2 cups all-purpose flour
- 2 eggs, well beaten
- 1/4 oz Active Dry Yeast ( 1 package)
- 1 Tbs sugar
- 1/4 tsp salt
- 3 Tbs lukewarm water
- 3/4 cup lukewarm milk, scalded
- Fruit for filling (pitted canned plums, fresh chopped apples, dry prunes, fresh blueberries)
- Butter, sugar, cinnamon – for serving suggestions
- Dissolve the sugar in the lukewarm water.
- Sprinkle the yeast over the sugar water.
- Let it stand for 10 minutes.
- Scald the milk, and cool to lukewarm.
- Combine the lukewarm milk with the yeast mixture.
- Add the beaten eggs and salt.
- Stir in the flour, and mix by hand for 10-15 minutes to form a soft dough.
- Cover and let rise in a warm place, until double in bulk (see TIP).
9. Cut the dough in 2 equal parts.
10. On a floured work area, roll one part at a time into a long dough roll,
about 1 1/2 inch in diameter and 15-18 inches long.
11. Using a knife, cut the dough roll into 1 1/2 inch pieces.
12. Flatten slightly one piece at a time to form a dough round ready for
13. Place filling in the middle of the round and seal edged together.
14. Form a ball, and place on a floured tea towel, placed over a cookie
15. Space the dumpling ball apart, so they to not stick as they rise.
16. Repeat with the remaining dough pieces, and the second half of the
17. Cover with a another tea towel, keep in a warm place, until double in
18. Fill a steamer pot with water, at least 1 inch below the steamer basket.
19. Hang steamer basket over the water, bring to boil.
20. Place a large coffee filter in the steamer basket.
21. Place 2-3 dumplings in the lined steamer basket, do not crowd them.
22. Cover the pot and continue steaming for 5 minutes.
24. Using tongs, remove dumplings, one at a time, onto a wire rack to
cool off slightly.
25. Repeat the process until all dumplings are steamed.
26. These may be serves warm with melted butter, and sprinkled with
granulated sugar, or sugar/cinnamon mixture.
TIP: To speed up the process of rising dough, I use a heating pad, turn it on high to heat it up, then leave it on medium, place the bowl of dough on the pad, cover the top of bowl with saran wrap, then tuck it in with towels around and on top, to keep it warm.
Later on, I also place the tray of dumplings on the pad, cover it with a tea towel and keep the pad on warm until all the dumplings are steamed.