I made the dumpling dough in the classic way I use to make dumplings for sauces. Dough: 0.5 kg semi-coarse flour, salt, 1 baking powder and mix, add 1 egg and 3/4 cup water, knead the dough. Cut it into two halves and cut each into about 10 pieces, which you fill with fruit (here with now cleaned currants) and do the same with the other half of the dough. Place the shaped dumplings into boiling water and cook 6 min; even though they are not leavened, I pierce them with a skewer after taking them out so the steam can escape. For the currant sauce I put 200 g washed and cleaned currants into a small pot, mashed them with a masher and brought to a boil, added 10 tbsp sugar (granulated), simmered for a short while while stirring and slightly thickened with potato starch, cooked a bit more and blended with an immersion blender.PS: Dumplings with currants are tart; you can sweeten the currants with powdered sugar.I wish you a good meal
The recipe was sent to us by Mrs. Blanka Kozáková.
Thank you 😍
