THE DAIRY KITCHEN
Yogurt and Strawberry Dumplings with Poppy Seed Custard
By Julia Wharington - Paddock 2 Pixel
Makes
12
Difficulty
Medium
Preparation
25 MINS
Cooking
20 MINS
Sweet yoghurt dumplings with a surprise strawberry centre are lovely with this custard. They may be served individually plated or passed around at a party with a bowl of Poppy Seed Custard.
Ingredients
60g Australian unsalted butter, softened20g caster sugar
1 egg
250g Australian full fat greek-style yoghurt
120g semolina
90g plain flour
170ml Australian full cream milk
½ vanilla bean, split and seeds scraped
2 egg yolks
30g caster sugar, extra
10g poppy seeds
30g Australian full fat Greek-style yoghurt, extra
10g Australian unsalted butter, extra
40g bread crumbs
50g desiccated coconut, toasted
20g brown sugar
12 small strawberries
Handy Tips
To prevent the dough from sticking, wet your hands with cold water before shaping each dumpling.
Method
- In a large bowl cream together the butter and caster sugar until light and fluffy and then mix in egg and yoghurt. Add semolina and flour and mix to form a pliable but very wet dough. Chill for 30-60 minutes.
- Slowly bring the milk and vanilla seeds to the boil in a saucepan. Meanwhile, in a bowl, whisk together the egg yolks and extra 30g caster sugar. Slowly, whisking continuously, pour the hot milk into the egg mixture. Return to the saucepan, add the poppy seeds and gently cook, stirring frequently, until the custard thickens. Remove from the heat and cool to room temperature. Stir through the extra yoghurt. Chill until required.
- Melt the extra butter in a frypan and cook the bread crumbs for 3-4 minutes or until golden. Cool for 5 minutes and then mix together with the coconut and brown sugar. Set aside.
- Bring a large pot of salted water to the boil. Divide the dough into 12 pieces, and then fully enclose each strawberry within a piece of dough, shaping round dumplings. Carefully drop them into the hot water and gently simmer for 10 minutes or until they float to the surface. Remove with a slotted spoon and then roll in the crumb mixture. Serve immediately with poppy seed custard.
