What better way to add vibrant color to your table than with earthy, sweet flavored beets! Ranging in color from candy cane stripes to the more common golden-yellow and deep…
Stovetop Strawberry Dumplings
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I’m one of those autumn enthusiasts who has their beachwear back in storage by the third week of August, and who greets September 1 with a cup of spiked apple cider and a Pumpkin Bar, regardless if it’s still 87 degrees out.
The scorching heat. The incessant humidity. The subway-turned-sauna. You can take it all. But before you do, why not give summer the proper sendoff it deserves with a seriously sweet finale? Stovetop Strawberry Dumplings are the perfect way to put all of your remaining berries to use, transforming them into a thick, jammy sauce in which to cook a quick-fix batter until it fluffs into tender dumplings.
You might not be able to bottle summer, but you’re going to want to bottle the aroma resulting from ripe strawberries stewing over the stove. My entire apartment swelled with the enticing scent, and for a hot second I started second-guessing my distaste for June through August. And then I rode the subway to work. Bring on the butternut squash.
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Stovetop Strawberry Dumplings
- YIELD: 6 servings
- 4 cupstrimmed and thickly sliced strawberries
- 2/3 cupsugar
- 1 cupall-purpose flour
- 2 teaspoonsbaking powder
- 1/4 teaspoonsalt
- 2 tablespoonscold unsalted butter, cut into pieces
- 2/3 cupwhole milk
- Accompaniment: homemade whipped cream or vanilla ice cream (optional)
Combine the strawberries and sugar in a 4-quart saucepan, stirring to coat. Let stand 15 minutes, stirring occasionally, until juicy.
Whisk together the flour, baking powder and salt in a medium bowl.
Work the cold pieces of butter into the flour mixture with your fingers, breaking up the pieces of butter until the mixture resembles coarse meal with pea-sized pieces of butter.
Bring the strawberries to a boil over medium heat.
Stir the milk into the flour-butter mixture just until combined to form a thick, sticky batter. Add the batter to the boiling berries. Stir once or twice and then reduce the heat to low and securely cover the pan. (See Kelly's Notes.) Let cook for 15 to 18 minutes until the puffed up dumplings appear dry on top.
Let dumplings sit for 5 minutes before serving. Top dumplings with homemade whipped cream or a scoop of vanilla ice cream (optional).
No matter how tight-fitting your saucepan lid, I'd recommend placing a layer of foil atop the pan and then securing the lid on top to guarantee a tight seal. You don't want any moisture or heat escaping from the pan, so don't peek until at least 15 minutes into the cooking time.
Recipe adapted from Gourmet.
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