Berry-walnut dumplings
| Recipe By: | Jacques Erasmus |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 1 cup Whipping cream, lightly whipped
- 200 g Frozen mixed berries, thawed
- 1 vanilla pod, seeds scraped
- 100 g Cold butter, grated
- 240 g Self-raising flour, plus extra for dusting
- A pinch salt
- A squeeze lemon, juiced
- white sugar
- 200 g white sugar
- 3 cups water
- 60 g walnuts, roughly chopped
- salt to taste
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Cooking Instructions
To make the berry-walnut dumplings:
- Place the flour, butter, vanilla seeds and a pinch of salt in a mixing bowl and mix well. Add water, a little at a time, stirring the mixture with a fork to form a pliable dough.
- Turn out onto a floured surface and knead for 3 to 5 minutes, or until the dough becomes "loose". Set aside to rest. Chop the berries and mix with the walnut and a pinch of salt.
- Divide the dough into 12 balls and roll out into discs. Place a spoonful of walnut-berry mixture into the middle of each disc, fold over the sides, and press the ends together to seal.
- To a saucepan over a medium heat, add the water, sugar and lemon peel and bring to a light simmer. Add the dumplings and simmer, covered, for 10 to 15 minutes, or until cooked.
- Serve the dumplings with the warm stewed berries and a generous helping of lightly whipped cream.
To make the stewed berries:
Combine all the ingredients in a saucepan, bring to the boil and cook for 3 to 5 minutes over a medium heat until syrupy.
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