Steamed Lemon Dumplings

Name: Thermomix recipe: Steamed Lemon Dumplings
Prep time: 5 min
Cook time: 20 min
Ingredients: 100 Grams golden caster sugar; 2-3 lemons, zest, finely grated; 1 Teaspoon baking powder; 100 Grams butter; Pinches pink salt flakes; 270 Grams flour; 100 Grams milk; 200 Grams fresh lemon juice; 300 Grams boiling water; 220 Grams raw sugar

Make on Fresco

Makes approx 20 dumplings Prep Time 5 minutes Cook Time 20 minutes Rated:

I love a good dumpling. My mum used to make sticky warm, comforting dumplings as a winter treat. There is nothing better when the weather is cold than to hold a warm bowl of goodness close as you inhale it's lemony fragrance...Of course, better with lashings of cream (what isn't) and/or ice cream.

If you are across the whole doTERRA thing then add lemon oil to the tune of at least 10 drops to the sauce mix, but at the end after the steaming is complete, but before serving.

This recipe appears in Varoma Therapy, my cookbook that is full of steamy goodness. If you are not using your Varoma as much as you would like, that is the book to get into your library ASAP.

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Need

Dumplings
100 Grams golden caster sugar
2-3 lemons, zest, finely grated
1 Teaspoon baking powder
100 Grams butter BUY
Pinches pink salt flakes BUY
270 Grams flour
100 Grams milk
Sauce
200 Grams fresh lemon juice
300 Grams boiling water
220 Grams raw sugar

Do

1: Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
2: Add baking powder, butter and salt and blend 3 sec/speed 6.
3: Add flour and milk and blend 6 sec/speed 6.
4: Line the Varoma tray with damp baking paper. Roll the dough into dumplings, approximately the size of a large walnut and place onto the baking paper leaving at least a cm of space all around each one for expansion. Set the Varoma aside.
5: To create the sauce, place all ingredients into the Thermomix bowl.
6: Set Varoma into position and steam dumplings over sauce 20 min/Varoma/speed 4.
7: Serve immediately with plenty of sauce poured over the dumplings and lashings of double cream.These are best when served piping hot. They will become quite heavy and unpleasant after cooling.