Dewberry Dumplings Food

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

JUANITA'S BLACKBERRY DUMPLINGS

Steps:

• Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
• Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
• Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
• Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.

STRAWBERRY DUMPLINGS

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.

BLUEBERRY DUMPLINGS

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.

BLACKBERRY DUMPLINGS

Steps:

• In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes., Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.), Drop by tablespoonfuls into 6 mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. , Spoon into serving dishes. Serve with cream or whipped cream if desired.