Steamed dumplings with cinnamon béchamel sauce

Ingredients

• 250 gcake flour
• 1 packet (10 g)instant yeast
• 120 gsugar
• 1 tspsalt
• 4 Tbspcanola oil
• 375 ml (1½ cups)lukewarm water
• to dustIwiza maize meal
• 50 gbutter
• 30 g (¼ cup)cake flour
• 480 ml (2 cups)milk
• 1 Tbspcinnamon sugar

Instructions

1. 1

   Mix the dough

   Combine the cake flour, yeast, sugar, salt and oil. Make a well in the centre and add enough lukewarm water to form a soft dough. Stir with the handle of a wooden spoon until combined, then turn out onto a lightly floured surface and knead until soft.

2. 2

   Shape the dumplings

   Shape the dough into 30 balls and roll them in maize meal. Leave to rest for 20 minutes, then arrange in a lightly greased baking dish with space between each dumpling.

3. 3

   Heat the oven

   Preheat the oven to 180°C.

4. 4

   Steam the dumplings

   Pour about 2 cm of water into a large, deep baking tin and place a wire rack in it, making sure the top of the rack is well above the water. Set the dish of dumplings on the rack and cover the whole tin with foil, ensuring the foil does not touch the dumplings. Steam in the oven for 25 minutes. Serve with béchamel sauce and extra cinnamon sugar.

5. 5

   Make the sauce

   Gently melt the butter in a saucepan, add the flour and cook for about 1 minute without letting it brown. Gradually whisk in the milk, a little at a time, and cook until the sauce is thick and shiny. Lower the heat and simmer for a few minutes so the starch cooks through. Remove from the heat, stir in the cinnamon sugar and pour over the hot dumplings.

What are steamed dumplings?

These are small, yeast-raised dough balls cooked in steam rather than boiled or baked uncovered. Steamed dough desserts are found in different food traditions; this version pairs the dumplings with béchamel and cinnamon sugar for a sweet, creamy finish.

The soft, gently sweet dough contrasts with the silky sauce. Maize meal dusted over the shaped balls helps keep their surfaces from sticking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 12g protein, 98g carbs, 28g fat.

The flour and sugar provide most of the carbohydrates, while the canola oil and butter contribute much of the fat. Milk adds protein, with smaller amounts coming from the flour; serve a moderate portion alongside fruit or another fresh side to balance the plate.

Building a soft dough

Water: Add it gradually rather than tipping in the full amount at once, since the dough should be soft but still manageable. The recipe gives a range, so stop when the flour has come together.

Kneading: Work the dough on a lightly floured surface until it feels soft and cohesive. Avoid adding much extra flour, which can make the cooked dumplings firm.

Shaping and resting

Even balls: Divide the dough into 30 similarly sized pieces so they cook at roughly the same rate. Roll them gently in maize meal to coat their outsides.

Resting: Leave the shaped dumplings for 20 minutes before steaming. Arrange them with space between each one, as they need room to expand.

Setting up the steam

Water level: Keep the rack well clear of the water so the dumplings cook in steam rather than sitting in liquid. Check the level before adding the dish.

Foil cover: Cover the baking tin, but make sure the foil does not touch the dough balls. This creates a covered space for steaming while protecting their shape.

Getting the sauce smooth

Roux: Cook the flour in the melted butter for about 1 minute, stirring and keeping it pale. This helps form the base of the béchamel.

Milk: Whisk it in gradually to reduce the chance of lumps. Once the sauce is thick and shiny, simmer it gently for a few minutes, then stir in the cinnamon sugar off the heat.

Serving the dumplings

Serve the dumplings hot with the sauce poured over them, so their soft texture meets the warm, creamy topping. A little extra cinnamon sugar can be sprinkled on at the table.

For a more balanced plate, serve a modest portion after a meal that includes fruit or another fresh, unsweetened side.

Recipe notes & tips

• Add the lukewarm water gradually so you can stop when the dough is soft.
• Use a lightly floured work surface and keep extra flour to a minimum.
• Space the dumplings in the dish so they have room to expand.
• Make sure the rack is above the water before placing the dumpling dish in the tin.
• Whisk the milk into the butter and flour gradually for a smoother sauce.
• Keep the foil clear of the dough balls while covering the baking tin.

Variations

• Extra cinnamon: Sprinkle a little additional cinnamon sugar over the dumplings just before serving.
• Vanilla sauce: Add a little vanilla to the béchamel after removing it from the heat.
• Citrus finish: Stir finely grated lemon zest into the sauce for a fresh aromatic note.
• Fruit pairing: Serve with sliced fresh fruit alongside the warm dumplings.
• Individual portions: Shape the dough into fewer, larger balls and allow them space in the dish.

Common mistakes to avoid

• Adding all the water at once: Pour it in gradually and stop when a soft dough forms.
• Over-flouring the dough: Use only enough flour to prevent sticking so the dumplings stay soft.
• Crowding the dish: Leave space between the balls so they can expand as they steam.
• Rack sitting in water: Keep the rack top well clear of the water to steam rather than submerge the dish.
• Foil touching the dough: Raise or reshape the foil so it covers the tin without pressing on the dumplings.
• Lumpy béchamel: Whisk in the milk a little at a time and keep whisking as the sauce thickens.

How to store

Refrigerate leftover dumplings and sauce in a covered container for up to 3 days. Reheat gently until hot, adding a splash of milk to the sauce if it has thickened; the dumplings can be warmed covered so they do not dry out.

Frequently asked questions