Strawberry Dumplings Food

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.

STRAWBERRY DUMPLINGS (FILLED)

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.

STOVETOP STRAWBERRY DUMPLINGS

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).

CLEAR FRUIT DUMPLINGS

Steps:

• For the strawberry puree dipping sauce: Combine the strawberries, sugar and water in a small saucepan over medium-low heat. Cover and cook for 5 minutes, then uncover and continue to cook until the mixture has the consistency of syrup and coats the back of a spoon, about 5 minutes. Let cool to room temperature, about 15 minutes.
• Transfer to a blender and blend on low speed until the mixture has a jam-like consistency, about 1 minute. Strain the mixture through a fine-mesh sieve into a small bowl, pressing with a metal spoon. The sauce can be served at room temperature or refrigerated for about 30 minutes and served chilled.
• For the clear fruit dumplings: Combine the cold water, sugar and agar-agar powder in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture starts to boil, 1 to 2 minutes. Add the butterfly pea flowers if using. Reduce to medium heat and cook, stirring constantly, until the sugar and agar-agar powder dissolve, about 1 minute. Remove from the heat and discard the butterfly pea flowers with chopsticks or a spoon.
• Divide the mixture between two 9-inch square nonstick baking pans. Set aside at room temperature until the mixture sets into a firm jelly, about 30 minutes.
• Use a 3 1/2-inch round cookie cutter to make 4 dumpling wrappers per pan, leaving them in place in the pans. Remove one round from the pan and place it in the palm of your hand. Place 3 teaspoons of the chopped fruits of your choice in the center of the round. Fold the wrapper over like a taco. Do not press down the edges or the dumpling will break. Place the dumpling on a serving plate and repeat with the remaining 7 dumpling wrappers, varying the combination of fruits as desired.
• Squeeze a couple of drops of lemon juice over the dumplings just before serving with the strawberry puree dipping sauce on the side.

STRAWBERRY DUMPLINGS

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!

STRAWBERRY RHUBARB DUMPLINGS

Steps:

• In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Stir in strawberries; return to a boil., Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10 minutes. Cover and cook 5-8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream.