BLUEBERRY DUMPLINGS
One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
- Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
- In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
- Add the berries and cover with the lid.
- Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
- While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
- Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
- Pour the milk into a small saucepan.
- Cut the butter into small pieces and add to the milk.
- Warm over moderate heat until the milk is warm and the butter is almost completely melted.
- Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
- Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
- When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
- With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
- The batter should look lumpy and under mixed.
- Remove the lid from the top of the casserole and keep it close by.
- Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
- The dumplings will sink a little.
- Return the lid to the top and place back into the oven.
- Continue cooking for 15 minutes.
- Do not remove the lid until this baking time has elapsed.
- Remove from the oven and place on a rack.
- Remove the lid and let cool for 15 minutes before serving.
- Whip the crème fraîche (or whipping cream) until thickened.
- To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.
Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2
BERTHA'S BLUEBERRY DUMPLINGS
I make these in an electric frypan. Try topping them off with vanilla ice cream, or even whipped cream while they are still hot. Awesome!
Provided by Joanne Choquette
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
- In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.2 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 334.5 mg, Sugar 30.1 g
BLUEBERRY DUMPLINGS RECIPE- OLD-FASHIONED RECIPE FROM 1949
Provided by MelissaKNorris
Time 25m
Number Of Ingredients 13
Steps:
- In a large frying pan, add all sauce ingredients and heat until boiling. If using frozen berries, toss the thawed berries with cornstarch before placing them in the pan. Once the sauce is boiling, reduce heat and simmer for 5 minutes.
- While sauce is simmering, combine flour(s), baking powder and salt. Cut in butter until the mixture looks like crumbs. Add 1 tbsp maple syrup to the bottom of a measuring cup and then fill to ¾ cup with milk. Add milk and syrup to flour mixture and stir until just combined.
- Drop dough by heaping spoon-fulls onto simmering blueberry sauce. You should have about ten dumplings.
- Cover the pan with a lid, and cook for 15 minutes.
- Serve while warm.
BLUEBERRY DUMPLINGS
Wonderful way to use fresh or frozen Maine Blueberries! Serve with real whipped cream or Vanilla Bean ice cream. SWEET!
Provided by KelBel
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dumpling ingredients in a bowl.
- Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. Bring to a boil, stirring frequetly.
- Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6).
- Cook 10 minutes with lid on (NO PEEKING)!
- Cook 10 minutes with lid off.
- Serve warm with whipped cream or ice cream.
DUMPLINGS FOR FRUIT- GRANDMA'S BLUEBERRY DUMPLINGS
These dumplings were a staple in Grandma's recipe file. She made them for dessert with fruits like peaches, cherries, raspberries, and blueberries. For a main dish she left out the sugar in the dumplings and made them with chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust....
Provided by Kathie Carr
Categories Fruit Desserts
Time 40m
Number Of Ingredients 13
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.
BLUEBERRIES 'N' DUMPLINGS
Here's a versatile blueberry dumplings recipe that's excellent for dessert or as a sweet breakfast sprinkled with whole grain cereal. Blueberries are one of my favorite fruits, and this dish is a fantastic way to enjoy them. -Melissa Radulovich, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered; stirring occasionally. Stir in almond extract; continue simmering., For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff)., Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering)., In a small bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with dumplings. Serve with maple cream.
Nutrition Facts : Calories 641 calories, Fat 23g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 517mg sodium, Carbohydrate 104g carbohydrate (61g sugars, Fiber 4g fiber), Protein 8g protein.
UKRAINIAN BLUEBERRY DUMPLINGS (VARENYKY)
Steps:
- Gather the dough ingredients.
- In a large bowl, mix together flour and salt. Add the egg and enough water to make a medium-soft dough.
- Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.
- Halve the dough and cover with plastic wrap and let rest for at least 30 minutes.
- Gather the filling ingredients.
- In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.
- Reduce heat, simmer 2 minutes and remove from heat. Set aside.
- On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round cutter or a glass, cut out circles of dough. Remove scraps.
- Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan).
- Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling.
- Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.
- Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying. Re-roll scraps and continue with remaining dough.
- Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.
- Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.
- Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.
- Gather the remaining ingredients.
- Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened.
- Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream. Drizzle blueberry sauce on the varenyky or pass in a small pitcher at the table.
Nutrition Facts : Calories 341 kcal, Carbohydrate 62 g, Cholesterol 47 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 370 mg, Sugar 27 g, Fat 7 g, ServingSize 24 varenyky (4 servings), UnsaturatedFat 0 g
BLUEBERRY DUMPLINGS
This easy blueberry dumpling recipe from Paula Deen is a kid-friendly summer dessert. Ingredients include fresh or frozen blueberries, milk and softened butter. Prep time is approximately 10 minutes and cooking time takes 20 to 30 minutes to boil.
Provided by Paula Deen
Categories kid friendly summer sweets
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir flour, 1 tablespoon sugar, baking powder, and salt together in a bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough.
- Mix berries, the 1 1/2 cups sugar, and water together in a saucepan and bring to a boil.
- Drop dumplings into hot boiling berries by the tablespoonful.
- Cover pot, reduce heat, and cook slowly for 20 to 30 minutes. Do not remove lid before 20 minutes has passed. Do not stir dumplings.
- Serve with vanilla ice cream or fresh cream.
BLUEBERRY DUMPLINGS
My college girlfriend's late mother fixed this for me while on spring break in FL many, many years ago. As it turns out this is the same recipe my grandmother used to fix cherry dumplings for me every summer (feel free to substitute cherries for blueberries). It looks horrible but tastes OH SOOOOO GOOD!!!!
Provided by Shellie Phillips
Categories Fruit Desserts
Number Of Ingredients 14
Steps:
- 1. Heat berries, spices, sugar, lemon juice, and water in a skillet; boil gently until well blended and slightly cooked down. Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and SIMMER for 15 minutes (no peeking!) The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; top with evaporated milk, more cinnamon, nutmeg and sugar.
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- Butter a 9 x 13 inch baking dish. Lay the crescent rolls out on a large cutting board; fill each crescent roll triangle with 1 Tbsp. blueberries and roll up. Place in the pan.
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- Place the berries in a pot, add the sugar, lemon juice, cinnamon, pepper & water; toss to combine. Bring the berry mixture to a boil.
- Meanwhile, stir together flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir in the melted butter. Add the buttermilk and stir with a fork to form a sticky dough.
- When the berries are boiling, lower the heat to a simmer, uncover, and spoon the dough over the fruit, dividing the dough into 4-6 portions. Cover with a lid tightly and cook for 15 minutes.
- Spoon the dumplings and some of the berries into serving bowls. Serve warm with vanilla ice cream.
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