These 5 Ingredient Blueberry Dumplings (pierogis) are easy to make and taste fantastic for dinner, dessert or both! Serve with double cream, or low fat Greek Yoghurt. Omit sugar if you like. Gluten-free Dumpling Skin recipe features in The Wholesome Cook cookbook.
The dumpling dough in this recipe is made from scratch in minutes. I always thought making dumplings was a mammoth task.
Of course, my hesitation in regards to the monstrosity of the undertaking has been founded only in the fact that my Mum used to make at least 100 pieces per batch. It is great if you want to save some for later. The blueberry dumplings (pierogis) can be frozen uncooked then cooked to order…
For starters though, I stuck with 16: enough for 2 for dinner, or 4 for dessert! And having made this batch yesterday I can safely say the whole dish took less than 20 minutes to make from start to finish.
Frozen blueberries can also be used, although when in season fresh are the best. And if fruit fillings are not your cup of tea, try this delicious potato ricotta and onion stuffing. If fruit IS your thing here is a mango dumpling offering too.
Who would have thought that something so simple, made with only 5 ingredients could taste sooooo good!
Mmmm blueberries and cream… I’m still licking my lips with delight.
5 Ingredients: Blueberry dumplings
For the 5 ingredients Blueberry dumplings:
- 1 cup plain flour plus extra
- 1/4 cup hot water not boiling
- 125 g blueberries
- 1 tsp granulated stevia or unrefined sugar optional
- Double cream
- Gluten-free Dumpling Skins: use 1 serving Gluten-free Dumpling Skin recipe from The Wholesome Cook cookbook.
To make the 5 ingredients Blueberry Dumplings:
- Place flour in a mixing bowl and add hot water. Mix with a spoon until the mixture becomes doughy. It should be soft but not stick to your fingers. If it’s too tacky add a little flour at a time, if too dry and crumbly, add water by the teaspoon and work it in. Take dough out onto a lightly floured surface and knead until the dough is soft, smooth and elastic. Cover with plastic and allow the dough to rest for 10 minutes in the fridge.
- Roll out the dough onto a lightly floured surface to about 2mm thin.
- Using a drinking glass (about 8-9cm / 3-3.5in in diameter) cut circles out of the dough. Roll up the scraps and repeat with the rest.
- Sprinkle blueberries with 1 teaspoon white sugar and mix.
- Place a teaspoon of berries into the centre of the pastry, fold over and pinch the edges firmly. Repeat.
- Bring a large pot of water to the boil and cook dumplings for about 3-4 minutes (they will float to the surface and become slightly translucent when ready).
- Serve with a good dollop of double cream.
- Spray any leftover dumplings with cooking spray to prevent them from sticking to each other and keep in the fridge.
- Leftover dumplings can be reheated in boiling water for about 1 minute.