Steamed Spelt Balls
Steamed spelt balls with pear‑cranberry compote: a healthy alternative to pancakes and semolina porridge packed with various B vitamins. Sweet satiators.
Ingredients
- 21 g cube yeast (0.5 cube yeast)
- 250 g spelt whole‑grain flour
- 2 tbsp cane sugar
- Salt
- 35 g soft butter
- 1 Organic lemon
- 1 kg pears
- 1 cinnamon stick
- 50 g dried cranberries
- a little flour (for handling)
- 250 g yogurt (3.5% fat)
- 0.5 tsp vanilla sugar
- 10 g ground poppy seeds
Instructions
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1.
Warm 125 ml water, crumble yeast into it and stir until smooth.
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2.
Add spelt flour, 1 tbsp sugar, a pinch of salt and 30 g butter to a mixing bowl. Add the prepared yeast mixture and knead with hand‑mixing attachments until a smooth dough forms. Cover and let rise in a warm place for about 30–40 minutes until roughly doubled in size.
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3.
Rinse lemon hot and dry it. Use a vegetable peeler to remove a strip of zest. Halve the lemon and squeeze out the juice.
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4.
Wash, peel, quarter pears and remove cores. Cut pear quarters into strips.
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5.
In a pot bring 100 ml water with lemon zest, 1 tbsp lemon juice and cinnamon stick to a boil. Add pears and cranberries, cover and simmer over low heat for about 10 minutes.
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6.
Lightly dust work surface with flour, knead dough by hand on it and shape into a log.
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7.
Cut the log into eight roughly equal slices, form dumplings from them and cover with a cloth to rise for another 5 minutes.
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8.
Meanwhile season compote with remaining sugar and optionally lemon juice, pour into a bowl and let cool slightly.
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9.
Fill a wide pot (≈28 cm diameter) about 2 cm high with water and bring to boil. Grease a steamer basket with the remaining butter, place dumplings on it and set the basket in the pot. Cover and steam dumplings for about 15 minutes over medium heat.
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10.
In a small bowl whisk yogurt with vanilla sugar and poppy seeds. Remove lemon zest and cinnamon stick from compote. Serve compote with yogurt alongside the dumplings.
