Drop Dumplings in Milk with Cinnamon Recipe
Drop dumplings in milk with cinnamon is a very simple, homely dish that many people associate with childhood and holidays at grandma’s. It’s something between a milk soup and delicate little dumplings – filling, yet mild and comforting. In Poland it’s often served for breakfast or dinner when you crave something warm and sweet but don’t want to spend a long time in the kitchen.
This dish combines the simplicity of basic pantry ingredients with the comforting taste of childhood. The dumplings cook directly in the milk, which makes the whole meal aromatic and slightly sweet without much effort. It’s quick, inexpensive and very adaptable to individual tastes.
Chef's tips
Use flour with a medium gluten content so the dumplings are soft but hold their shape. Don’t let the milk boil vigorously while cooking the dumplings – a gentle simmer prevents them from breaking apart. If you like a more pronounced cinnamon flavour, add some directly to the batter as well as sprinkling it on top.
How to serve
Serve in deep bowls with extra cinnamon on the table so everyone can adjust the flavour. For a more filling meal, add a handful of raisins or chopped dried apricots to the milk at the end of cooking. A glass of cold milk or cocoa pairs nicely with this warm, sweet dish.
Ingredients
- milk it can be cow’s milk or a plant-based milk with a neutral taste - 1 l
- flour type 450–550 - 160 g
- egg - 1 piece
- water for the dumpling batter - 60 ml
- sugar or honey to taste - 2 tablespoon
- salt a pinch for the milk and for the batter - 0.25 teaspoon
- ground cinnamon or more for sprinkling - 0.5 teaspoon
- butter optional, for a more milky, rich taste - 1 tablespoon
Preparation
- Pour the milk into a medium pot, add 1 tablespoon of sugar (the rest is for seasoning at the end), a pinch of salt and the butter. Place over medium heat and warm until the milk is hot but not yet vigorously bubbling.
- In a bowl, mix the egg with the water and a pinch of salt, beating with a fork. Add the flour and stir with a spoon until you get a thick, sticky batter – it should slowly run off the spoon but not be liquid. If it’s too thin, add a little flour; if it’s too thick, add a few drops of water.
- When the milk starts to rise slightly and small bubbles appear around the edges, reduce the heat to low so the milk doesn’t boil over.
- Dip a spoon in the hot milk (so the batter sticks less), scoop up a small portion of batter and slide it into the milk, using a second teaspoon to help. Repeat, forming small, irregular dumplings. Work calmly so the milk continues to gently “blink” rather than boil hard.
- Cook the dumplings over low heat for about 5–7 minutes from the moment they are all in the pot. Gently stir from time to time so they don’t stick to the bottom. The dumplings are ready when they float to the surface and are no longer raw in the centre when cut open.
- Finally, season the milk to taste with the remaining sugar and cinnamon. Stir and taste – if needed, add a little more sugar.
- Serve immediately, hot, ladling the milk with dumplings into bowls and sprinkling the top with a pinch of cinnamon.
Storage
Kluski w mleku przechowuj w szczelnym pojemniku w lodówce do 2 dni. Podgrzewaj powoli w garnku na małym ogniu, często mieszając, aby mleko się nie przypaliło. W razie potrzeby dolej odrobinę mleka lub wody, bo kluski gęstnieją.
