Rhubarb dumplings: A sweet twist on your grandma's classic
Grandma's dumplings with plums are one of those meals fondly remembered, often bringing a smile. This dish makes appearances in my home as well, though I opt for a different fruit filling instead of plums.
Dumplings with plums are a classic, but those made with rhubarb are equally delightful. The anticipation builds as soon as they land on the table. The soft dough, sweet and tangy filling with a hint of citrus, and a sprinkle of sugar ensure that I always return to the kitchen with only empty plates. It's the taste of summer wrapped in a dumpling, bound to make anyone smile with delight.
Rhubarb dumplings
The rhubarb season typically spans from April to June, so it's worth savoring this flavor while it's available. This vegetable shines not only in cakes and compotes but also in traditional dishes like dumplings.
Rhubarb dumplings are a delectable dish that perfectly combines the tart, refreshing taste of rhubarb with a sweet, delicate potato base. They work wonderfully as a lunch or a snack. The addition of lemon juice and zest enhances the freshness and zestiness, making the dumplings taste like a summer day encapsulated in a potato ball.
Ingredients:
- 1.8 lbs of boiled potatoes,
- 1.5 cups of all-purpose flour,
- 1 egg,
- 2-3 stalks of rhubarb,
- lemon zest and juice to taste,
- sugar.
Additionally:
- butter for drizzling,
- sugar for sprinkling.
Preparation method:
- Drain the boiled potatoes and mash them until smooth.
- Add the egg, flour, and a pinch of salt. Knead the dough until it's uniform. If the dough is too sticky, gradually add more flour.
- Wash, peel, and dice the rhubarb into small pieces. Add sugar, lemon juice, and zest to taste (optional).
- Divide the dough into equal portions and form balls. Flatten each ball in your hand and place a spoonful of the rhubarb filling in the center.
- Fold the dough around the filling, sealing the edges tightly to form a dumpling.
- In a large pot, bring salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 15 minutes or until they float to the surface.
- Remove the cooked dumplings with a slotted spoon and serve immediately.
The dumplings are delightful when drizzled with butter and sprinkled with sugar. You can increase the sweetness by serving them with a dollop of whipped cream. It's a sweet indulgence and a delicious journey back to the kind of kitchen we fondly remember from summer visits to grandma's house. Enjoy!
