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5 Ingredients: Blueberry Dumplings

5 Ingredient Blueberry Dumplings

These 5 Ingredient Blueberry Dumplings 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

5 Ingredient Blueberry Dumplings

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 on the fact that my Mum used to make at least 100 pieces per batch (which is great if you want to save some for later as they can be frozen uncooked then cooked to order)…

5 Ingredient Blueberry Dumplings

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 Ingredient Blueberry Dumplings

 

For more healthy living inspiration, including gluten-free dumpling skins, check out my debut cookbook, The Wholesome Cook, featuring 180 refined sugar-free recipes all with gluten-free options. Plus detailed additive-free shopping guides, wholefood kitchen tips and my take on sugar, fat, gluten and legumes, soy and dairy. 

Get a signed copy of The Wholesome Cook Book

5 Ingredient Blueberry Dumplings
5 Ingredients: Blueberry dumplings
Votes: 0
Rating: 0
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If you are planning on using frozen berries, let them thaw out first in a sieve to remove excess water, then use as below. Gow gee pastry can be used as well instead of the hot water dough, but I like the thickness of this pastry much better.
Servings Prep Time
4 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 15 minutes
Cook Time
5 minutes
5 Ingredient Blueberry Dumplings
5 Ingredients: Blueberry dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you are planning on using frozen berries, let them thaw out first in a sieve to remove excess water, then use as below. Gow gee pastry can be used as well instead of the hot water dough, but I like the thickness of this pastry much better.
Servings Prep Time
4 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 15 minutes
Cook Time
5 minutes
Ingredients
For the 5 ingredients Blueberry dumplings:
  • 1/2 cup plain flour + extra
  • 1/2 cup hot water not boiling
  • 125 g blueberries
  • 1 tsp granulated stevia or unrefined sugar optional
To serve:
  • Double cream
  • Gluten-free Dumpling Skins: use 1 serving Gluten-free Dumpling Skin recipe from The Wholesome Cook cookbook.
Servings:
Units:
Instructions
To make the 5 ingredients Blueberry Dumplings:
  1. Place flour in a mixing bowl and add hot water. Mix with a spoon until the mixture becomes doughy.
  2. Take out onto a lightly floured surface and knead until the dough is soft, smooth and elastic.
  3. Add a little more flour if it's too sticky.
  4. Roll out the dough onto a lightly floured surface to about 2mm thin.
  5. 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.
  6. Sprinkle blueberries with 1 teaspoon white sugar and mix.
  7. Place a teaspoon of berries into the centre of the pastry, fold over and pinch the edges firmly. Repeat.
  8. 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).
To serve:
  1. Serve with a good dollop of double cream.
To store:
  1. Spray any leftover dumplings with cooking spray to prevent them from sticking to each other and keep in the fridge.
  2. Leftover dumplings can be reheated in boiling water for about 1 minute.
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16 comments

john@heneedsfood December 19, 2010 at 9:42 am

This is such a simple recipe! Many different berries and fruits would go nicely in these dumplings, I love it

Reply
Wholesome Cook December 19, 2010 at 10:06 am

Thanks John! Indeed, other popular fillings (in Poland) include pitted black cherries, mulberries and strawberries. I haven’t yet considered tropical fruit but could probably use firm mangoes… Mmm

Reply
Potato, ricotta and onion ravioli [also known as ruskie pierogi] | Wholesome Cook December 19, 2010 at 11:01 am

[…] If you prefer to make your own pierogi / ravioli dough, you can use the same simple recipe I used for my 5 ingredients blueberry dumplings. […]

Reply
Heidi - Apples Under My Bed December 20, 2010 at 5:46 pm

Oh my goodness! This looks DIVINE! I love it – a fruit filling is a fabulous idea 🙂 pitted cherries sound lovely (& v festive!) too.
Heidi xo

Reply
Wholesome Cook December 20, 2010 at 5:53 pm

I had a look at your blueberry dotted perfect porridge which jogged my memory of how my Mum used to make these dumplings. Yum 🙂

Reply
Heidi - Apples Under My Bed December 21, 2010 at 7:01 pm

oh good! Glad to have jogged your memory 🙂

Reply
Sylvia December 28, 2010 at 6:29 am

Strawberry-Berry filling’s by far my favorite! Couldn’t decide one over the other, so I mixed both berries 🙂

Reply
Cafe Sydney’s barramundi with goat’s cheese ravioli and burnt butter pine nuts | Wholesome Cook January 31, 2011 at 12:40 pm

[…] 12 wonton wrappers // or 1 lot of 2 ingredient dumpling dough […]

Reply
artimagica February 15, 2011 at 12:30 pm

Um, being a dumb American, how many pints or half pints might I need for this. I have a small (half pint?) container of blueberries that I would like to use. Any advice would be useful!! Thanks!

Reply
Wholesome Cook February 15, 2011 at 12:41 pm

Hi there, the only dumb question is the one not aksed. Looking at my measuring jug and my conversion charts 1/2 pint = approx 300ml = just over 8oz = just over 250g. You could make double the batch of dough or just eat half the berries as you go 😀

Reply
artimagica February 15, 2011 at 10:22 pm

Thanks! That’s on the menu for dessert tonight!

Reply
The Fat Kid Food Blog May 28, 2011 at 6:06 am

I love this!

Reply
Herbed chanterelle, goat’s cheese and chicken dumplings « Wholesome Cook September 7, 2011 at 10:53 am

[…] contain a preservative so I like to make this quick hot water flour dough from scratch – see 5 ingredient blueberry dumplings. Use a 7.5 cm (3in) cookie cutter or a wine glass to cut the circles […]

Reply
{Day 19} Strawberry, pomegranate and mint spaghetti « Wholesome Cook October 19, 2011 at 10:00 am

[…] while the French used what nature provided for their mixed berry soup, we took comfort in our blueberry and cream dumplings and strawberry spaghetti. With that amount of pasta, you could almost be excused for thinking we […]

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Herring fillets ‘tartare’ « Wholesome Cook April 18, 2012 at 12:22 pm

[…] France as much as it can to Scandinavia. Botwinka (young whole beetroot soup), dill pickle soup, blueberry dumplings and other Polish dishes feature often on our Australian-Polish […]

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Fresh Mango Dumplings – Two Ways | Wholesome Cook October 1, 2015 at 1:11 pm

[…] dumplings. Now I bet that sweet dumplings are not the first to spring to mind, but just like the 5 ingredient blueberry dumplings, these mango ones are certainly delicious and a great treat for afternoon tea, dessert or a […]

Reply

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