So apparently, I might have a strawberry allergy. This is a big maybe, but I recently broke out in an extremely itchy rash (I’ll spare you the details), and my dermatoligist asked me if I had been “overindulging” in strawberries. I said “…Mayyybe…” instead of fully admitting to my fat-kid strawberry behavior. I’ve bought/consumed about an entire flat’s worth since May. I love strawberries, and you can not beat fresh summer ones, so yes…maybe I tend to overindulge. Just a little.
Although I could eat strawberries right out of the carton for hours, sometimes they are fun to bake with, too. Like in my Strawberry Rhubarb Scones. And these dumplings, which were quite delicious. Lots of pictures in this post, so click through!
I’ve seen this recipe and variations of it around the internet lots lately, but I originally saw them on Smitten Kitchen and that’s which recipe I adapted from.
4 cups strawberries, trimmed and thickly sliced
1/4 cup sugar brown sugar
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup whole milk (I used low fat)
2 tablespoons unsalted butter
Accompaniment: Heavy cream
Stir together strawberries and sugar in a heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a simmer over medium heat, stirring occasionally.
Stir the flour, baking powder, and salt together. Heat the milk and butter together just until the butter melts. Stir this warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Gather a golf-ball-sized portion of the dumpling batter and drop into strawberries. Cover the fruit with the dumplings, leaving about 1/4 inch between each.
Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes; the dumplings will have doubled in size. Let stand off heat, uncovered, five minutes, then drizzle with heavy cream right before serving.