5 Ingredients: Blueberry dumplings
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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
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
- 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.
Take out onto a lightly floured surface and knead until the dough is soft, smooth and elastic.
Add a little more flour if it's too sticky.
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).