‘Souskluitjies’ Cinnamon Dumplings

Souskluitjies was a popular dish in South Africa up to the first half of the 20th century.

The ingredients were relatively basic and the recipe could be altered to meet the budget (e.g. adding eggs or not; cooking the dumplings in milk or water).  This is a very traditional and old fashioned dessert.

Ingredients – 

• 1 1/2 cups flour
• 1 teaspoon baking powder
• pinch salt
• 3/4 cup butter
• 2 eggs
• 2 tablespoons sugar

SAUCE

• water
• 1/2 teaspoon salt
• 1 stick cinnamon
• sugar and cinnamon mixed in a bowl
• 1/2 cup melted butter

METHOD

1. Sift the flour, baking powder, and salt together.
2. Using your fingertips, lightly rub the butter into the flour until it has the consistency of crumbs.
3. Beat the Eggs and sugar until light and fluffy.
4. Fold the beaten egg mixture lightly in the flour with a wooden spoon.
5. In a medium stainless saucepan, add water, +- 5cm deep, salt, and cinnamon, and bring water to boiling point.
6. Spoon the dough into the boiling water using two tablespoons, about ¾, just to make it easier. Do not at it all at once.   Cover and simmer on low heat for 12 minutes, ensuring the mixture does not boil over. Just regulate the temperature so that it is simmering at a slow heat, without peeping too often (do not worry, it will be fine!). Repeat until all the mixture is used. 
7. Remove the dumplings with a slotted spoon and arrange them in a serving dish. Sprinkle generously with cinnamon sugar (you will need more than you think because the batter is not sweetened) and drizzle with the butter.
8. Repeat the process until you have used all the dough.

Serve warm or cold.

Souskluitjies was a popular dish in South Africa up to the first half of the 20th century.

The ingredients were relatively basic and the recipe could be altered to meet the budget (e.g. adding eggs or not; cooking the dumplings in milk or water).  This is a very traditional and old fashioned dessert.

Ingredients – 

• 1 1/2 cups flour
• 1 teaspoon baking powder
• pinch salt
• 3/4 cup butter
• 2 eggs
• 2 tablespoons sugar

SAUCE

• water
• 1/2 teaspoon salt
• 1 stick cinnamon
• sugar and cinnamon mixed in a bowl
• 1/2 cup melted butter

METHOD

1. Sift the flour, baking powder, and salt together.
2. Using your fingertips, lightly rub the butter into the flour until it has the consistency of crumbs.
3. Beat the Eggs and sugar until light and fluffy.
4. Fold the beaten egg mixture lightly in the flour with a wooden spoon.
5. In a medium stainless saucepan, add water, +- 5cm deep, salt, and cinnamon, and bring water to boiling point.
6. Spoon the dough into the boiling water using two tablespoons, about ¾, just to make it easier. Do not at it all at once.   Cover and simmer on low heat for 12 minutes, ensuring the mixture does not boil over. Just regulate the temperature so that it is simmering at a slow heat, without peeping too often (do not worry, it will be fine!). Repeat until all the mixture is used. 
7. Remove the dumplings with a slotted spoon and arrange them in a serving dish. Sprinkle generously with cinnamon sugar (you will need more than you think because the batter is not sweetened) and drizzle with the butter.
8. Repeat the process until you have used all the dough.

Serve warm or cold.