Fruit Dumpling Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
• Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
• Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
• Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.

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.

Steps:

• In a 6-qt. kettle, combine the blackberries, sugar, water and butter; bring to a boil., For dumplings, combine the flour, baking powder, sugar and salt. In a large bowl, beat egg and milk; stir in dry ingredients until a soft dough forms. Drop by tablespoonfuls onto boiling berry mixture. Reduce heat; cover and simmer for 15-20 minutes or until dumplings test done (do not lift the cover while simmering)., Serve warm with cream if desired.

Steps:

• Melt Butter.
• Heat milk till luke warm.
• Drain and press cottage cheese threw sieve.
• Mix remainder with butter, egg, milk then dry ingredients.
• Add flour till dough does not stick to fingers.
• Let dough rest covered 10 minutes or longer in warm spot.
• Fill Dumpling with small pieces of fruit, then roll into ball.
• Boil 10-12 minutes till dumplings float.
• Top with butter and sugar.

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.

Steps:

• Wash fruit in cold water and dry thoroughly; set aside until ready to use.
• Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
• Cover and let stand about half an hour.
• Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
• Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
• Drain and serve sprinkled with sugar, cinnamon and melted butter.