Description
"Carameled Dumplings," I Want together with Fritz Brenner to treat you with delicate dumplings in a fragrant caramel, although the caramel essence he called a simple syrup. For showiness and brightness, I added pumpkin to the dough. You can leave the gnocchi as pure white as in the original recipe of Rex stout. Welcome to the table!
Ingredients
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Flour
1 cup
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Baking powder
1 tsp
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Salt
0.25 tsp
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Sugar
100 g
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Chicken egg
1 piece
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Milk
240 ml
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Pumpkin
0.5 cup
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Water
2 Tbsp
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Sugar
4 Tbsp
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Citric acid
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Ginger
0.5 tsp
Cooking
Boil the pumpkin.
Break the egg into a Cup,
pour in the milk and whisk.
Sift the flour and mix it with sugar.
Pour in the flour and the liquid
mix well.
The pumpkin mash and
add to the dough. Stir. The batter should be slightly thicker than for pancakes. Do not overdo it with the flour, the dumplings should in the end turn out tender and soft.
Next a teaspoon to divide the dough and lower future gnocchi in boiling water.
After 5 minutes of ascent – to get them with a slotted spoon to a plate.
Until the dumplings are cooked, make a syrup of citric acid, ginger, sugar and water.
Do not overcook! Literally 1-2 minutes after boiling, and all.
Pour this caramel dumpling and serve. I decorated a black instant coffee.
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