January 8, 2015

From the Bookshelf to the Kitchen: Malenchki Dumplings


The servants called them malenchki, little ghosts, because they were the smallest and the youngest, and because they haunted the Duke's house like giggling phantoms, darting in and out of the rooms, hiding in cupboards to eavesdrop, sneaking into the kitchen to steal the last of the summer peaches.

I found a Grisha trilogy cookbook online that someone had put together and this recipe was in it. Dumplings with cinnamon and peaches sounded amazing. If you haven't read the Grisha trilogy, you should get on that!

I was all set to make the dumplings when I discovered our can of peaches had disappeared from the shelf. I was in a bit of a quandary when I realized we had apples and they wouldn't be a bad substitute. So I still need to make the dumplings with peaches, but apples taste just as good!



Malenchki Dumplings
1 1/2 c. flour
2 t. baking powder
1 t. salt
1 c. milk

a few teaspoons cinnamon
sugar
sliced peaches

Whisk all of the dry ingredients together first. Add the milk slowly, whisking continuously until the dough is soft and smooth. Fill a wide pan with water and 1 teaspoon of cinnamon. Bring to boil. Then lower heat in order to keep the water simmering. Drop batter in liquid in spoonfuls, one at a time and well-spaced apart. Cover and cook for 10-15 minutes (ours cooked for about 13). Remove dumplings (they should rise to the top and be swollen) and let cool. Serve with peach slices, sprinkle with sugar and cinnamon, and top with whipped cream, if you so desire.

And here's the end product! They tasted really good, although I think using canned peaches would definitely affect the flavor in a good way.


Have recipe/book suggestion for From the Bookshelf to the Kitchen? Email it to MDBCnumber1fan [at] gmail [dot] com.

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