I had never heard of fruit dumplings except for the Apple Dumplings that my Papaw (that's 'grandpa' for you with non-southern heritage) used to ask my mom to make for him. Apple Dumplings are apples wrapped in a dough, drizzled with a syrup, and baked. Nothing like Strawberry Dumplings. Maybe Mom will come for a visit this fall, we'll make them, then blog about them … together! (That's an invite, Mom … as if you needed one!)
Strawberry Dumplings are much like Chicken and Dumplings minus the chicken. If you are from the South, or have had the good fortune of traveling through the South and sampling some of that wonderfully unique cuisine, then you might have run across Chicken and Dumplings. That dish consists of cooking a chicken for a long period of time, then just before you serve it, you put the equivalent of biscuit dough on it, either in strips, as my mom did, or in scoops, and let it cook through.
You would think that my having the over-imaginative mind that I do and the Southern heritage, that I might have been able to have come up with the idea of fruit dumplings on my own.
Ummm … no! Not only does my Southern side do fruit cobblers and pies much better, but the French side of me does 'tartes ou galettes'. And the Real Mom side of me does carpools. So there ya go! Give me a break already. I'm just a busy, multi-tasking woman trying to make it in this world! (Can you pass along the number of your therapist, please?! Oh, never mind, I don't have time for an appointment!)
Since our Emily has been avoiding wheat due to her allergy, I have been trying to experiment more and more with gluten-free recipes. She got a few gluten-free cookbooks for Christmas from her Auntie so in my quest to make these Dumplings so that she could eat them, I asked her for a reference. She handed me a cookbook and said that some of her friends had recently attended a seminar by this particular author and maybe I would find something useful in there.
And I did! I found a basic gluten-free flour recipe that I used for these dumplings!
It's from a cookbook called Nearly Normal Cooking for Gluten-Free Eating, by Jules E. D. Shepard. I'm sure she wouldn't mind my sharing her recipe for an all-around great all-purpose flour as long as I have told you where it is from!
She calls it "All Purpose Nearly Normal Gluten-Free Flour Mix". What a mouthful!
- 1 cup white rice flour
- 1 cup potato starch
- 1 cup cornstarch
- ½ cup corn flour (NOT corn MEAL!)
- ½ tapioca flour
- 4 tsp. xanthan gum
Mix all of those babies together and you'll have yourself a nice all-purpose flour mixture that Jules says is very much like what you grew up on!
So I followed Deb's recipe, substituting only the flour part. And about a half-hour later, a heady summer afternoon fragrance later, an I-can't-wait-to-consume-this feeling later …
… this was served up. Drizzled with a bit of cream, or topped with a bit of whipped cream, and literally just simply devoured …
It was a warm Summer-Afternoon-In-A-Bowl!