Fruit Dumplings

From: the80srule

On Oct 18, 2009

Yummy! I used frozen cranberries and blueberries. I brushed on melted butter with a pastry brush and sprinkled with Spiced Sugar (look it up, it's on here.)

From: GingerlyJ

On Sep 20, 2009

I made this with Blueberries and subsitututed Cottage cheese for part skim ricotta.. Yum!

From: justcallmetoni

On Jul 6, 2008

I am leaving comments as this was my first venture with dumplings and I am not sure if my results can be attributed to user error or the recipe. Hoping this will be helpful for other dumpling novices. I halved this recipe and made it with nonfat cottage cheese as that was all I had. The dough was quite soft and sticky without the addition of milk so I left that out. Rolled it out to about a 1/4 thick and placed apricots in half and blueberries in the other half of what I guess were smallish dumplings as there were 10 all together. Cooked as directed and served with a raspberry/strawberry coulis. (Not a butter and sugar person.) The dough was not at all tender as i imagined it would be instead being toothy and dense. Not sure if this was due to the nonfat cottage cheese or what they should have been like. For a dessert, I would have like the dough to be sweeter as well and I do not like overly sweet. My other realization was the smaller dumplings yielded a poor ratio of fruit to dough and larger dumplings would have been better. For example, my apricot dumplings had about 1/3 of a large apricot and at a minimum 1/2 would have been better. I'm glad I tried these as I have always been curious about the dish. Thanks!

From: luvinlif2k

On Jul 11, 2008

My dough was quite sticky. It made for great fun with the kids but I think next time I'll add a bit more flour. We used apricots and dried plums and the kids couldn't get enough. The butter and cinnamon sugar at the end makes this dish worthwhile. Reviewed for ZWT4