On February 12, 2016, I posted my first blog on this site. It was called ‘Bake Day Surprises’. It featured a simple little recipe from one of my mother’s many versions of dumplings. A sweet, caramel-like, bread dough dumpling that brings back another taste of a memory never to be forgotten.
Dumplings are made from a dough that can consist of ingredients such as flour, potatoes and bread crumbs. Most often formed into a ball shape, then boiled or steamed.
In German cuisine, you will find a dumpling for every occasion and course in a meal. They can be served as a main meal, side dish, part of a soup or as a sweet dessert. Other varieties are filled with fruit or meats.
The fact that my mother baked bread every week when I was a kid, meant that dumplings were the ‘norm’.
With fresh blueberries available at this time of year, why not use some in a few BLUEBERRY DUMPLINGS!
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- 3 cups fresh OR frozen blueberries
- 1/3 cup water
- 1/2 cup sugar
- 1 tsp cornstarch
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp orange or lemon zest
- 1/4 tsp EACH nutmeg & salt
- 3/4 cup milk
Ingredients
Blueberry Sauce
Dumplings
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- Place blueberries into a skillet. Add water, sugar & cornstarch. Cook over medium heat, stirring occasionally, until blueberry juices start to flow & bubble. Turn heat to low.
- In a large bowl, combine flour, baking powder, zest, nutmeg & salt. Add milk & stir until flour mixture is just moistened. With a spoon, drop 8 'dumplings' onto simmering blueberry mixture. Cover pan & allow to cook 14-15 minutes or until dumplings puff up nicely.