You don’t need Kefired milk for this recipe if you drink raw milk. When your raw milk starts to get a little on the sour side, don’t throw it out, leave it out on the bench. It will turn into cheese and whey. Strain it with cheese cloth or a clean tea towel and strainer and use the cheese for this recipe or Sally Fallon’s all raw cheese cake and the whey to ferment vegetables or just to drink for its beneficial bacteria.You need:
- 1 cup (250 ml) kefir
- 1/4 cup (60 ml) honey
- 2 large eggs
- 1 egg yolk
- Dash sea salt
- 1/4 cup (60 ml) + 2 Tbsp (30 ml) bread crumbs (gluten free are available)
- 1/2 tsp (2 ml) ground cinnamon
- 1 1/2 Tbsp (17 ml) butter
- 1 cup (250 ml) shredded coconut
Plum Filling:
- 2 plums
- 2 pieces star anise, freshly ground
- 1 Tbsp (15 ml) evaporated cane juice or Rapadura sugar
Cut plums in half and remove the pits. Place on a baking sheet in oven and sprinkle with ground anise and Rapadura sugar. Dehydrate at 160°C (325°F) for two hours until the juice in the plums has evaporated. Place dehydrated plums in a jar and refrigerate until needed.
Drain kefir in a cheesecloth for one hour or until dense. In a large bowl, combine kefir, honey, eggs, egg yolk, salt and one-quarter cup (60 ml) of breadcrumbs. Shape the dough into a one to one-and-a-half inch (two-and-a-half to four cm) ball. Make an indent in the middle of the ball with your thumb and fill with a teaspoon of dehydrated plums. Roll again until the plum filling is fully enclosed. Drop balls carefully with a wooden spoon in a pot of boiling salted water and boil for 10 to 15 minutes or until they come to the surface. Scoop out with a slotted spoon; drain well. Roll dumplings in remaining bread crumbs and cinnamon.
Melt butter in a pan and sauté dumplings until golden brown. Roll dumplings in coconut and serve. Makes 10 to 12 balls.
Thanks to Alive Magazine for this recipe.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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