Baked Fruit Dumplings Recipes

CZECH YEASTED FRUIT DUMPLINGS WITH BLUEBERRIES

Steps:

• Stir a teaspoon of sugar and the dry yeast into the lukewarm milk. Leave the yeast in a warm place to activate. It takes about 10-15 minutes for a foam with bubbles to form on the surface.
• In a large bowl, combine flour with egg, a pinch of salt, and the yeast mixture. Combine everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
• Return the ball of dough to the bowl, cover with cling film or a clean cloth, and leave in a warm spot to rise for 45 minutes.
• Meanwhile, combine the granulated sugar and the clean, drained blueberries.
• Roll out the raised smooth dough into a rectangular pancake about half to three-quarters of an inch thick. Cut into squares about 8 cm on a side. Place a teaspoon and a half of the sweetened blueberries in the center of each square. Close the dumpling carefully to prevent the juices from running out.
• In a large skillet, bring lightly salted water to a full boil. Then turn the stove down to medium heat and place dumplings into it. Cover the skillet with a lid and cook for 8 minutes, do not flip the dumplings. Once cooked, carefully transfer them with a slotted spoon to a bowl.
• To release the steam, prick the cooked dumplings with a fork and brush their top with melted butter. Drizzle with melted butter and serve with your favorite toppings.

ALLIE'S DELICIOUS BAKED DUMPLINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
• In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
• Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.
• To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

DUMPLINGS FOR FRUIT- GRANDMA'S BLUEBERRY DUMPLINGS

Steps:

• 1. NOTE: These dumplings can be made with any fruit you choose. Try mixed frozen fruits, peaches, or raspberries. The recipe remains the same except use a different fruit.
• 2. BLUEBERRIES: In a large pot place washed berries, water, sugar, and lemon juice. Bring this to a boil. Mix cornstarch with 1 tablespoon more water. Slowly stir cornstarch and water mixture into boiling mixture. Cook on low for a few minutes (to thicken) while preparing dumplings. Stir fruit occasionally.
• 3. DUMPLINGS: Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop dough by spoonfuls into boiling fruit (the fruit must be boiling or the dumplings will fail). Do not stir the dumplings. They should be sitting at the top of the pot cooking.
• 4. This is the most important step in making the dumplings. Cover the pot, reduce heat to low, and cook slowly for 20 minutes. Do not remove the lid before 20 minutes have passed or dumplings will fail. When 20 minutes have passed remove pot cover and serve hot dumplings with ice cream or whipped cream.

BOHEMIAN DUMPLINGS

Steps:

• Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
• Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
• Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
• Recommended drink: Lager

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

FRUIT DUMPLINGS

Steps:

• Cream butter with sugar.
• Add eggs, stirring hard.
• Add cottage cheese and flour.
• Stir well and gradually add enough milk to make a soft dough.
• Roll out on floured board (not too thin), and cut in squares. Into each square put a blue plum, apricot or sweet cherries. Pinch corners together and roll into a ball.
• Boil dumplings in a large pot filled with rapidly boiling, salted water for 10-12 minutes.
• Serve with melted butter and a mixture of sugar and cinnamon.