sweet dumplings

Luqaimat is one of the most famous Arabic desserts, that&#039;s crunchy on the outside and soft and airy on the inside. Serve this incredible dish this Ramadan!

Perfectly Crunchy Luqaimat

all purpose flour

dry yeast

sugar

salt

potato

cardamom powder

saffron

water

Add ¼ cup warm water to saffron and cardamom, mix and keep aside.

Sift flour with salt and keep aside.

In ¾ cup warm water, add sugar and yeast. Keep aside for 5 minutes.

To the saffron and cardamom mixture add the mashed potato and mix well.

Add the previous mixture to the flour and mix with your hand or a whisk. Gradually pour the yeast mixture and keep on stirring, until the batter looks like cake batter.

Leave the batter to double in size, may take 40 minutes to an hour depending how hot or cold is your kitchen. After resting, the batter should have bubbles, and be somewhat bouncy.

Whisk the batter for a few seconds.

Heat oil. Take around a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.

Scoop the batter with your fingers (take around ½ tablespoon from batter), use your thump to push the batter off your fingers and in the oil, or dip a spoon in cold oil then take ½ tablespoon from batter and pour it in the hot oil.

After 1 minute of frying, move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.

When the dumplings are light brown, remove them from oil, and place them on kitchen paper.

Pour your favorite syrup on top. The syrup should be at room temperature.

You should serve these dumplings the same day you make them.

https://content.jwplatform.com/videos/QRBtkQ4X.mp4

Luqaimat is one of the most famous Arabic desserts, that's crunchy on the outside and soft and airy on the inside. Serve this incredible dish this Ramadan!

Crunchy Luqaimat with potatoes

Luqaimat are middle eastern sweet fried dumplings that are crunchy on the outside and fluffy on the inside. Once fried, they are topped with date syrup and sesame seeds.

Luqaimat Middle Eastern Sweet Dumplings

cornstarch

tsp fine salt

instant yeast

tsp cardamom

Vegetable oil (for frying)

date syrup

tbsp sesame seeds

In a large bowl mix the all purpose flour with the cornstarch, sugar, salt, instant yeast and ground cardamom until smooth and combined.

Cover with a plastic wrap and let it sit at room temperature or in an &quot;off&quot; oven for 1 hour. The batter will almost double in size.

Fill 1/3 of a saucepan with vegetable oil and place over medium heat. Heat until the oil reaches 350 degrees F.

Give the batter a good stir. Fill a small bowl with some cold oil and set aside. Dip a 1/2 teaspoon measuring spoon in cold oil and then scoop the batter and drop  into the hot oil. Repeat with a few more and fry 4 to 6 luqaimat at a time. Make sure to dip the spoon in cold oil every time. Stir them a few times while frying to make sure they fry evenly.

Fry the luqaimat until they are golden brown on all sides, 2 to 3 minutes. Using a slotted spoon, take the luqaimat out of the hot oil and into the bowl with date syrup. Toss them a few times so they are coated with date syrup.

Arrange the luqaimat on a plate and top with sesame seeds. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680978816/cuuog4imnwvu9x7yu9ra.mp4

This awe-inspiring dessert is the perfect balance between impressive and absolutely comforting.

Golden syrup and apple dumpling pie recipe

golden syrup,

unsalted butter, chopped

(80 milliliters) thickened cream

Granny Smith apples, peeled, cored cut into 2cm-thick wedges

Ice cream, to serve

cold unsalted butter,

(300 grams) self-raising flour

eggs, lightly beaten

(60 milliliters) thickened cream

Made with sweet yeast dough, these German plum dumplings (otherwise known as Zwetschgenknödel) stuffed with Italian plums and cinnamon sugar and coated with buttered breadcrumbs after boiling are so good. Taste great with plum compote and blob of sour cream for lunch, dinner, afternoon tea or as dessert.

German plum dumplings (Zwetschgenknödel)

dry yeast ((7 g/ ¼ oz))

eggs Germany, large US

g (1,4 oz) butter

250 ml (8.5 fl oz/ 1 cup) milk

cinnamon

plums

butter (or margarine)

200 g (7,1 oz/ 1 1/3 cups) bread crumbs

yogurt

heavy cream

vanilla sugar

Put the butter in a jar with milk and melt in the microwave. You could also melt the butter on a stove. In the meantime combine flour, sugar, yeast, salt and eggs in a bowl. Start mixing, while adding the lukewarm milk - butter mixture slowly. Knead the dough very well until you see bubbles in the dough. This takes about 10 minutes.

Cover with a kitchen towel and let the dough rise for 1 hour or until it has doubled its size in a warm place. In the meanwhile make the cream sauce, cinnamon sugar and buttered bread crumbs.

In a bowl combine sour cream, vanilla sugar, heavy cream and plain yogurt and mix very well. Set aside.

Melt half of butter/ margarine in a pan or skillet over medium low heat. Once margarine hast melted, stir in half of the breadcrumbs. Continue stirring until crumbs are golden brown. Remove from the heat and transfer to an empty plate. Do the same to the remaining margarine and bread crumbs.

Make the dough and buttered breadcrumbs

In a bowl/ plate combine sugar with cinnamon and mix well. The quantity of the plums that you&#39;ll be needing depend on the number of dumplings that you will be making.

Wash the plums very well and let them dry. Take 12 plums and cut them just on one side lengthwise as shown on the photo below. The stones remain inside.

Make cinnamon sugar and cut the plums

Transfer the dough to a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and rub it. Dust your hands very well. Using a dusted dough scraper or a dusted knife divide the dough in the middle and take a bit of the dough. (SEE NOTE 1 &amp; 2)

Take one dough part at a time, dust it with flour and flatten it with your hands. Take one of the plums that you previously prepared and put it in the center. Sprinkle with ½  teaspoon cinnamon sugar. Fold the dumpling such that the plum is covered and then roll into a ball shape.

Put the balls on a lightly floured cutting board. Don&#39;t forget to leave enough space between the rolls for them to expand. Cover with a kitchen towel and let rise for another 20 minutes.

During this time you can boil the water and divide the buttered breadcrumbs among plates. Because if you only use one plate to coat in all the dumplings the breadcrumbs will loose their crispiness since the dumplings contain excess water on the outside after cooking.

Shape the fruit dumplings

Meantime put water in a large pot and bring to a boil.  After 20 minutes, dust your hands and pick up one dumpling at a time. Lightly shape it into a ball once again, if it has lost its shape.

Put the dumpling in the pot with boiling water. Put three more dumplings in the pot. (You can make up to 4 dumplings at one time). Cover and let cook for 5 minutes. Turn the dumplings, cover and let cook for another 5 minutes.

Using a spotted spoon or something similar remove the dumplings from the pot. Put each dumpling on a separate plate and coat with buttered breadcrumbs. Repeat the process until you have cooked all the dumplings. Serve with the creamy sauce that you&#39;ve made previously and plum compote.

Boil the plum dumplings and serve

https://www.youtube.com/watch?v=eYUbY7yOU9M

German plum dumplings made with yeast dough, stuffed with Italian plums and cinnamon sugar and coated with buttered breadcrumbs.. Link to full recipe: https://www.esterkocht.com/german-plum-dumplings-zwetschgenknodel/

Zwetschgenknödel Hefeteig mit buttrigen Semmelbröseln. Link zum Rezept: https://www.esterkocht.com/zwetschgenknoedel-hefeteig-mit-buttrigen-semmelbroeseln/

Pflaumenknödel/ Böhmische Zwetschgenknödel/ Zwetschgen Hefeteig/ Plum Dumplings

Classic Czech Fruit Dumplings (Ovocné Knedlíky) are soft, cheese-based dumplings filled with fresh fruit and topped with butter, sugar, or poppy seeds. A cozy, sweet meal or dessert that’s perfect for summer or anytime you want a taste of something nostalgic.

Czech Fruit Dumplings (Ovocné Knedlíky)

(250 grams) farmer’s cheese (or ricotta, well-drained)

all-purpose flour

fruits

sugar cubes or cinnamon sugar

tbsp butter

fresh fruit, ground poppy seeds, cinnamon, sour cream, grated farmers cheese

Make the dough

 In a large bowl, mix the farmer’s cheese, egg, sugar, and salt. Stir in flour gradually until a soft, slightly sticky dough forms. Let rest for 10–15 minutes.

Prepare the fruit

 Wash and dry the fruit. Remove any pits, if using pitted fruits. Optional: tuck a sugar cube or sprinkle of cinnamon sugar into the center.

Assemble the dumplings

 Divide dough into 12 equal portions. Flatten each piece, place the fruit in the center, and wrap the dough around it, pinching edges to seal.

Boil the dumplings

 Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 7–10 minutes, until they float and feel tender. Remove with a slotted spoon.

Serve and top

 Brush hot dumplings with melted butter. Sprinkle with sugar, poppy seeds, or your favorite toppings. Serve warm.

My mom always made the sweet dumpling dough same as the regular dumplings.  She made bread crumbs, sugar browned with a little butter. This was added on top the fruit dumpling, drizzled with melted butter and sprinkled with ground poppy seed and sugar!  Yum

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Top Tags

Perfectly Crunchy Luqaimat

Luqaimat Middle Eastern Sweet Dumpl...

Golden syrup and apple dumpling pie...

German plum dumplings (Zwetschgenkn...

Czech Fruit Dumplings (Ovocné Knedl...

Top 5 sweet dumplings recipes from across the web

The most viewed sweet dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfectly Crunchy Luqaimat

Luqaimat Middle Eastern Sweet Dumpl...

Golden syrup and apple dumpling pie...

German plum dumplings (Zwetschgenkn...

Czech Fruit Dumplings (Ovocné Knedl...

The most viewed sweet dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine