Strawberry Dumplings Recipes

Steps:

• 1. Preheat oven to 350.
• 2. Mix the biscuit mix and water and roll into a ball.
• 3. Place on a floured surface. Divide the ball into 8 equal pieces.
• 4. Roll each piece into a circle. Place 1/2 cup strawberries, 1 tablespoon butter and 2 tablespoons sugar on top of the berries.
• 5. Wet the dough around the edges just a little and pinch each dumpling up into a little purse. Place seam side up in a greased 9x13 baking dish.
• 6. Pour the 2 cups of cream over and around the dumplings. Sprinkle each with 1 more tablespoon of sugar.
• 7. Place in a 350 oven for 1 hour uncovered.
• 8. Halfway through the baking time,remove from the oven and dip some of the cream up and pour back over the top of each dumpling.
• 9. This keeps them from drying out and makes the tops nice and brown.
• 10. Remove from oven and serve with ice cream, whipped cream or just as it is.

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.

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.