Berry Dumplings

By norsegal8

These dumplings are cooked in delicious bath of simmering fruit, then finished with a dusting of cinnamon or powdered sugar. The liquid from the fruit will thicken slightly as they cook. Resist the temptation to peek under the lid; it will keep the dumplings from being as light as they should. We think these would make a very comforting breakfast on a snowy morning.

Ingredients

• 1 quart fresh or frozen raspberries or other berries
• 1 cup sugar
• 1 cup water 2 tablespoons lemon juice
• 1 cinnamon stick or 1/2 teaspoon cinnamon
• DOUGH
• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 4 tablespoons cold unsalted butter
• 1/4 cup cold shortening
• 1/2 cup milk, cream or half & half*
• 1 large egg
• 1/2 teaspoon vanilla or almond extract

Preparation

Step 1

Put the fruit, sugar, water, lemon juice and cinnamon in a large skillet for which you have a lid, or a large heatproof casserole. Set aside.

In a medium-sized mixing bowl, whisk together the flour, salt, sugar and baking powder. Cut the butter and shortening into pieces and work them into the flour, using a pastry blender, mixer or your fingers (you can also use a food processor to this point). When thoroughly combined, the mixture should resemble uneven, coarse crumbs; don't keep working until it is perfectly homogeneous. The tender texture of the dumpling comes from the pocket of cold fat in the dough, which in the cooking process, don't melt until after the dough is set, leaving butter-catching fissures in the finished dumpling.

Put the fruit over medium heat to start simmering while you mix the dough.

Measure the milk into a liquid measuring cup, add the egg and vanilla and whisk until smooth. Add this to the flour-fat mixture, and stir just until the dough is evenly mixed; it will be stiff. Drop the dough by tablespoonfuls onto the simmering fruit. Once all the dough is scooped out, put a lid on the pan and reduce the heat to low. Let the dumplings simmer for 10 to 12 minutes, until cooked all the way through. Remove from the heat immediately and spoon into bowls to serve warm. Sprinkle with cinnamon-sugar or powdered sugar, or serve with a scoop of ice cream if you prefer.

*You can use any kind of milk from skim right up through whipping cream. The higher-fat the milk, the richer and more tender your dumpling will be.