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.
Servings: 4
Ingredients
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
To serve:
- Double cream
- Gluten-free Dumpling Skins: use 1 serving Gluten-free Dumpling Skin recipe from The Wholesome Cook cookbook.
Instructions
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).
To serve:
- Serve with a good dollop of double cream.
To store:
- 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.
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