Dumplings with dried fruits
4 servings
120 minutes
Dumplings with dried fruits are a refined dessert of Lithuanian cuisine, combining soft, airy dough with a rich fruit filling. The dish's origins trace back to the traditions of the Baltic peoples, where the combination of poppy mass, sweet wine, and aromatic dried fruits creates a unique flavor. Made from yeast dough, the dumplings acquire a delicate texture while their filling absorbs honey notes from wine and vanilla sugar. Cooking in sugar syrup makes them especially juicy. The dish pairs perfectly with a fruit sauce that highlights the natural sweetness of the ingredients. Dumplings with dried fruits are often served at festive tables, filling homes with an aroma of coziness and warmth. It is not just a dessert but a gastronomic journey into a world of exquisite flavors and rich traditions.
1
Soak dried fruits in wine for 1 hour. Add 50 grams of sugar, bring to a boil, and thicken with starch. Mix the yolk with poppy seeds, 10 grams of sugar, and 20 grams of butter.
- Dried fruits: 250 g
- Red sweet wine: 250 ml
- Sugar: 100 g
- Starch: 1 tablespoon
- Egg yolk: 1 piece
- Poppy: 80 g
- Sugar: 100 g
- Butter: 100 g
2
Make a dough from 2 tablespoons of flour, 4 tablespoons of milk, yeast, and 10 grams of sugar. Leave for 15 minutes. Add the remaining flour, an egg, 50 grams of butter, and sugar, and knead. Let it rise for 20 minutes.
- Wheat flour: 250 g
- Milk: 125 ml
- Dry yeast: 15 g
- Sugar: 100 g
- Wheat flour: 250 g
- Chicken egg: 1 piece
- Butter: 100 g
- Sugar: 100 g
3
Roll out the dough, add the poppy filling, and shape into balls. Let rise for 20 minutes.
- Poppy: 80 g
4
Boil the dumplings in a small amount of boiling water, adding 30 grams of oil and 2 tablespoons of sugar.
- Butter: 100 g
- Sugar: 100 g
5
Serve with a sauce made from dried fruits.
- Dried fruits: 250 g