Apricot compote or ground nuts can also be used as filling. Makes 10 to 12 balls.
Apricot compote or ground nuts can also be used as filling.
1 cup (250 ml) kefir
1/4 cup (60 ml) honey
2 large eggs
1 egg yolk
Dash sea salt
1/4 cup (60 ml) + 2 Tbsp (30 ml) bread crumbs
1/2 tsp (2 ml) ground cinnamon
1 1/2 Tbsp (17 ml) butter
1 cup (250 ml) fresh coconut, grated
2 pieces star anise, freshly ground
1 Tbsp (15 ml) evaporated cane juice or Rapadura sugar
Cut plums in half and remove the pits. Place on a baking sheet in oven and sprinkle with ground anise and Rapadura sugar. Dehydrate at 160°C (325°F) for two hours until the juice in the plums has evaporated. Place dehydrated plums in a jar and refrigerate until needed.
Drain kefir in a cheesecloth for one hour or until dense. In a large bowl, combine kefir, honey, eggs, egg yolk, salt and one-quarter cup (60 ml) of breadcrumbs. Shape the dough into a one to one-and-a-half inch (two-and-a-half to four cm) ball. Make an indent in the middle of the ball with your thumb and fill with a teaspoon of dehydrated plums. Roll again until the plum filling is fully enclosed. Drop balls carefully with a wooden spoon in a pot of boiling salted water and boil for 10 to 15 minutes or until they come to the surface. Scoop out with a slotted spoon; drain well. Roll dumplings in remaining bread crumbs and cinnamon.
Melt butter in a pan and saut?umplings until golden brown. Roll dumplings in coconut and serve. Makes 10 to 12 balls.
Source: alive #219, January 2001