Dough Dumplings with Blueberries and Chia Seeds

Ingredients

• 500 g blueberries (frozen)
• 60 g Honey (4 tbsp)
• 100 ml grape juice
• 1 stick cinnamon
• 5 g starch (1 tsp)
• 1 cube fresh yeast
• 125 ml lukewarm milk (3.5% fat)
• 150 g spelt whole‑grain flour
• 110 g spelt flour type 630
• 1 organic lemon (zest)
• Salt
• 1 egg
• 65 g softened butter
• 18 g chia seeds (3 tbsp)

Instructions

1. 1.

   Boil the berries with 2 tbsp honey, juice and cinnamon in a pot. Gently crush the berries and simmer for 5 minutes over low heat. Stir in starch dissolved in some cold water, add to the berries and cook for 1 minute while stirring. Let cool for 10 minutes. Fill 4 ice cube trays with the fruit sauce and freeze for 2 hours; set aside the remaining sauce.

2. 2.

   For the dumplings, dissolve yeast in the remaining honey and milk in a bowl, dust with some spelt whole‑grain flour and let rise covered in a warm place for 20 minutes. Add the remaining whole‑grain flour, 100 g spelt flour, lemon zest, a pinch of salt, egg and 60 g butter to the pre‑rise dough and knead into a smooth yeast dough. Let the dough rise for about an hour.

3. 3.

   Dust the dough with leftover flour, shape it on a work surface into a roll and cut into four equal pieces. Shape each piece into a round ball and flatten slightly. Remove ice cube trays from the freezer and place one cube of sauce on each dough piece. Press the dough over the filling, squeeze together and roll in circular motions on the work surface to form balls. Let them rise covered with seam side down for 20 minutes.

4. 4.

   Bring water to a boil in a pot with a greased steamer basket. Add the dumplings and steam for 20 minutes.

5. 5.

   Spread sauce on a plate, place the dumpling on top and sprinkle with chia seeds.