Dumplings are found from Africa to Middle East to Asia across to Caribbean and Latin America, hope up to North America and over to Europe. The small pieces of dough is made from either flour, potatoes, or bread and might be stuffed with meat, fish, vegetables, or why not coated with fruit? Boiled, steamed, simmered, fried, or baked all will do. Here they just soak in the warm berry juice.
Makes 6 servings
1 quart (470 l) organic berries: take your pick from A-Z
1 cup + 1 Tbs. (255 g) each: water and organic sugar
3 Tbs. (45 ml) chopped basil
1 tsp. (5 ml) organic lemon zest
2 tsp. (10 ml) each: aluminum free baking powder and organic lemon juice
1 1/2 cups (360 ml) (gluten free) flour
1/4 tsp. (1,2 ml) nutmeg
sea salt
4 Tbs. (dairy free) butter
2/3 cups (160 ml) organic half and half or dairy free coconut cream
1. In a saucepan, combine berries, 1 cup (240 ml) sugar, water, basil, lemon, and 1/4 tsp. (1,2 ml) salt.
2. Bring to a boil, lower heat and simmer until the berries are soft and thickened, about 15 minutes.
3. In a bowl, combine flour, 1 Tbs. (15 ml) sugar, baking powder, 1/2 tsp (2,4 ml) salt, and nutmeg.
4. Cut the butter with a blender until mixture is coarse crumbs.
5. Stir in half and half/coconut cream. Do not work the dough too much.
6. Drop tablespoon-size (15 ml) dumplings into the simmering berries.
7. Cover tightly, cook 15 minutes. Do not remove the cover during the cooking time.
8. Eat by themselves or drip some berries over the top.
-modified "Herb Quarterly"
