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🍰 Steamed Spelt Dumplings with Pear Compote

550 kcal · 30 min · 4 servings

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
• some flour (for working with)
• 250 g yogurt (3.5% fat)
• 0.5 tsp vanilla sugar
• 10 g ground poppy seeds

Instructions

1. 1. Warm up 125 milliliters of water.
2. 2. Crumble the yeast into the warm water.
3. 3. Stir the yeast until it is smooth and dissolved.
4. 4. Place spelt flour, one tablespoon of sugar, a pinch of salt, and 30 grams of butter into a mixing bowl.
5. 5. Pour the yeast mixture over the dry ingredients and butter.
6. 6. Knead the dough until smooth using the dough hooks of a hand mixer.
7. 7. Cover the bowl.
8. 8. Let the dough rise in a warm place for 30 to 40 minutes.
9. 9. The dough should roughly double in size during this time.
10. 10. Rinse the lemon under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Peel a strip of zest from the lemon using a vegetable peeler.
13. 13. Cut the lemon in half.
14. 14. Squeeze the juice from the lemon halves.
15. 15. Wash the pears.
16. 16. Peel the pears.
17. 17. Cut the pears into quarters.
18. 18. Remove the core from the pear quarters.
19. 19. Cut the pear quarters into thin slices.
20. 20. Add 100 milliliters of water, the lemon zest, one tablespoon of lemon juice, and a cinnamon stick to a pot.
21. 21. Bring the liquid to a boil.
22. 22. Add the pear slices and the cranberries to the pot.
23. 23. Cover the pot.
24. 24. Simmer the fruit over low heat for about 10 minutes.
25. 25. Lightly dust your work surface with flour.
26. 26. Take the risen dough out.
27. 27. Knead the dough briefly by hand.
28. 28. Shape the dough into a long roll.
29. 29. Cut the dough roll into eight roughly equal slices.
30. 30. Shape each slice into a ball.
31. 31. Cover the dumplings with a cloth.
32. 32. Let the dumplings rise for another 5 minutes.
33. 33. Season the compote with the remaining sugar.
34. 34. Add a little more lemon juice if needed.
35. 35. Transfer the compote into a bowl.
36. 36. Let the compote cool down slightly.
37. 37. Pour about 2 centimeters of water into a wide pot with a diameter of approximately 28 centimeters.
38. 38. Bring the water to a boil.
39. 39. Grease a steamer insert with the remaining butter.
40. 40. Place the dumplings into the steamer insert.
41. 41. Place the insert into the pot.
42. 42. Cover the pot.
43. 43. Steam the dumplings over medium heat for about 15 minutes.
44. 44. Mix the yogurt in a small bowl with vanilla sugar and poppy seeds.
45. 45. Remove the lemon zest and the cinnamon stick from the compote.
46. 46. Serve the compote with the yogurt mixture alongside the dumplings.

Nutrition per serving

• kcal: 550
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 96 g