Strawberries and Dumplings
From choclytcandy 14 years agoIngredients
- 1 quart (about 2 pints or 4 cups or 1.25 pounds or just shy of 600 grams) strawberries, trimmed and thickly sliced (about 4 cups) shopping list
- 1/4 cup sugar (though I might try this with brown sugar next time, just to up the cozy quotient) shopping list
- juice of half a lemon shopping list
- 1 cup unbleached all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- Pinch of salt shopping list
- 1/2 cup whole milk shopping list
- 2 tablespoons unsalted butter shopping list
- Accompaniment: heavy cream shopping list
How to make it
- Stir together strawberries, sugar and lemon in a 4-quart heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a simmer over medium heat, stirring occasionally.
- Stir the flour, baking powder, and salt together. Heat the milk and butter together just until the butter melts. Stir this warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Gather a golf-ball-sized portion of the dumpling batter onto a small spoon, then push the dumpling onto the stew using a second spoon. (I used a small cookie scoop for this — a #70. It made 16 dumplings. Yes, I counted because someone always asks these things!) Cover the fruit with the dumplings, leaving about 1/4 inch between each.
- Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes; the dumplings will have doubled in size. Let stand off heat, uncovered, five minutes, then drizzle with heavy cream right before serving.
- This dish definitely tastes best freshly made, as the dumplings do dry out a bit by the second. But then it starts to taste like a cobbler, and really, who is going to complain about that?
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