STRAWBERRY DUMPLINGS
Make and share this Strawberry Dumplings recipe from Food.com.
Provided by Punky Julster
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in vanilla extract.
- In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
- Cut in butter with pastry blender or fork until mixture is crumbly.
- Add milk and stir just until dry ingredients are moistened.
- Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
- Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
- Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
- Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.
- Serve hot with whipped topping or ice cream, if desired.
Nutrition Facts : Calories 368.5, Fat 13.2, SaturatedFat 8, Cholesterol 34.8, Sodium 525.9, Carbohydrate 58.8, Fiber 2.6, Sugar 30.5, Protein 5
STRAWBERRY DUMPLING
Steps:
- * Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally. * Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.
STRAWBERRY DUMPLINGS
Get a recipe for baked strawberry dumplings, which is similar to a cobbler, made with fresh strawberries and sweet dumpling dough.
Provided by Diana Rattray
Categories Dessert
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a saucepan, combine 1/3 cup sugar and the water; bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in vanilla extract.
- In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
- Cut in butter with pastry blender or fork until mixture is crumbly.
- Add milk and stir just until dry ingredients are moistened.
- Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
- Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
- Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
- Bake at 450 F for 25 to 30 minutes, or until dumplings are lightly browned.
- Serve hot with whipped topping or ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 311 kcal, Carbohydrate 44 g, Cholesterol 32 mg, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, Sodium 458 mg, Fat 14 g, ServingSize 4 to 5 Servings, UnsaturatedFat 6 g
STOVETOP STRAWBERRY DUMPLINGS
Make the most of the season's freshest berries with a quick and easy recipe for stovetop dumplings topped with fresh strawberry sauce.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 8
Steps:
- Combine the strawberries and sugar in a 4-quart saucepan, stirring to coat. Let stand 15 minutes, stirring occasionally, until juicy.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Work the cold pieces of butter into the flour mixture with your fingers, breaking up the pieces of butter until the mixture resembles coarse meal with pea-sized pieces of butter.
- Bring the strawberries to a boil over medium heat.
- Stir the milk into the flour-butter mixture just until combined to form a thick, sticky batter. Add the batter to the boiling berries. Stir once or twice and then reduce the heat to low and securely cover the pan. (See Kelly's Notes.) Let cook for 15 to 18 minutes until the puffed up dumplings appear dry on top.
- Let dumplings sit for 5 minutes before serving. Top dumplings with homemade whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Facts : Calories 243 kcal, Carbohydrate 47 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
STRAWBERRY DUMPLINGS (FILLED)
As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting.
Provided by MarraMamba
Categories One Dish Meal
Time 1h
Yield 12-16 dumplings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Authentic Dumplings:.
- In a big bowl cream together flour, salt, sugar, egg, butter, lemon zest and curd. (If you have the time to strain the curd, do so, the mixture will be a bit firmer and you can omit some of the flour.) The result will be a smooth and sticky dough, cover it and let rest for at least half an hour.
- wash dry and cut strawberries in half.
- Knead in some more flour (start with one or two tablespoons) until the dough doesn't stick to your fingers any more and you can work with it. Key is to add only as much flour as really necessary, to maintain a light and fluffy dumpling texture. Knead dough briefly, form a log and cut it in 10 to 12 equally sized slices. Slightly flour your hands and form little discs, then place two strawberry halves on top of each, drizzle with a little vanilla sugar and wrap it with the dough. Form a neat little dumpling and double check that the strawberries are completely covered by the dough, with no leaks.
- Bring the pot of water to a boil and carefully slip the dumplings into the water, stir once to make sure none got stuck to the bottom of the pot, then close the lid. Let the water simmer at low heat for 10 to 12 minutes until they are done, then remove with a skimmer.
- Roll them in a bowl filled with squeezed/ground poppyseed until evenly covered, then arrange on a plate, dust with some confectioners' sugar and some warm butter if you wish.
- My way is to have a skillet with warm butter and toasting bread crumbs in it, ready to roll each dumping in as it comes out of the water.
- Enjoy.
Nutrition Facts : Calories 264.1, Fat 10.4, SaturatedFat 5.5, Cholesterol 75.6, Sodium 346.6, Carbohydrate 29, Fiber 1.8, Sugar 2.4, Protein 13.3
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