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.
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).