Caramel Dumplings

1. 1

   The dumpling dough: In a mixing bowl, combine the dry dough ingredients with lemon zest.

2. 2

   Mix in the egg, milk, and melted butter and beat just until the batter is smooth.

3. 3

   The poaching liquid: In a large saucepan, dissolve the brown sugar and butter in 2 cups water and bring to a simmer over moderate heat.

4. 4

   The caramel sauce: Place the granulated sugar in a heavy saucepan and melt over low heat, stirring constantly with a wooden spoon until the sugar is dissolved and becomes a golden brown.

5. 5

   Add the heavy cream, stir in the butter, and mix until smooth.

6. 6

   Reserve.

7. 7

   The dumplings: Working in batches if necessary, use a large oval soup spoon to drop the dough by spoonfuls into the poaching liquid.

8. 8

   Cover and cook for 5 minutes.

9. 9

   Turn the dumplings over and cook, covered, for 3 to 5 minutes more.

10. 10

    Remove with a slotted spoon, place one dumpling on each serving plate, spoon the caramel over, and sprinkle with the lemon and orange zests.

No additional tips available.