Choccy Dumplings

Ingredients

Dumplings

220 g Bakers' Magic Gluten free flour

1 1/2 tsp Baking powder

75 g Brown sugar

35 g Cocoa

1 Egg

50 g Milk

2 tsp Vanilla essence

100 g Butter

Sauce

500 g Water

250 g Brown sugar

150 g Butter

20 g Vanilla essence

25 g Cocoa

Serves 8

 

Variations

Dairy Free

I have made the dumplings dairy free by substituting in either Coconut oil or Cocoa butter. Instead of 150 g of butter in the sauce use 90 g of the substitute. If using a dairy free margarine add 150 g. When preparing the dumplings melt the substitute if it is not liquid at room temperature. Substitute water for the milk. 

Sugar

I used unrefined palm sugar when I substituted the butter with Coconut oil. The coconut flavour from the sugar & oil is pronounced so I omitted the vanilla essence.

Maize Starch

The addition of maize starch will make the dumplings exceedingly light & fragile when they are hot. However, when the dumplings are cold they are lighter than those made with only Bakers' Magic Gluten free flour. If you are making the dumplings ahead of time & will reheat them decrease the amount of Bakers' Magic Gluten free flour to 175 g & add in 25 g of maize starch.

 

Method

Put all the sauce ingredients into a wide saucepan. I use a 24 cm diameter stainless steel one.

Place on top of a cooktop on a low heat. 

Let it simmer until you are ready to put in the dumplings.

Making the dough

Thermomix

Place all dry ingredients into the TM bowl.

Mix for 7 secs on speed 9.

Chop the butter into small pieces.

Add the wet ingredients to the TM bowl.

Mix for another 15 secs on speed 4.

Ensure all ingredients are incorporated into the dough - if not mix for a 2 - 3 secs.

Take dough out of the TM bowl.

Melt 'n Mix

Sift together Bakers' Magic Gluten free flour, baking powder & cocoa in a mixing bowl.

Stir in the brown sugar. Get rid of any lumps in the brown sugar. 

Melt the butter. 

Warm the milk a little & mix it with the melted butter. We don't want the butter to solidify.

Add in the vanilla essence & egg.

Whisk with a fork to combine.

Pour the wet ingredients onto the dry ingredients.

Using a wooden spoon or your hands combine the ingredients until a uniform dough forms.

Preparing the dumplings

Put the dough on a clean work surface.

Roll it into a sausage shape.

Using a sharp knife cut the sausage into 16 ~ equal portions.

Take one portion cut it in half. Taking one half roll it into a ball between the palms of your hand. Do the same with the other half. Place both on a plate/cutting board.

Repeat for the rest of the dough portions. 

Cooking the dumplings

Check the sauce - ensure the butter is completely melted before adding the dumplings.

Turn the heat up so that the sauce is rapidly boiling.

Carefully add the dumplings to the boiling sauce.

Cook for 4 mins. 

Serve immediately with cream and/or ice-cream.