Fruit Dumplings
Delight in the comforting sweetness of homemade Fruit Dumplings, a rustic dessert bursting with flavor and charm. These soft, pillowy dumplings are crafted with a buttery dough that’s gently wrapped around fresh, juicy fruits like strawberries, peaches, or blueberries. Simmered to perfection in a warm cinnamon-vanilla syrup, they soak up the rich, caramel-like flavors while maintaining a tender texture. Easy to make in under an hour, this recipe is ideal for transforming seasonal fruit into a show-stopping dessert. Serve these golden dumplings warm, generously drizzled with the spiced syrup, and finish with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Perfect for anyone craving a nostalgic, fruit-forward treat, these Fruit Dumplings will leave your kitchen smelling heavenly and your guests asking for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 tablespoons Unsalted butter (cold, cubed)
- 0.75 cups Milk
- 2 cups Fresh fruit (e.g., strawberries, peaches, plums, or blueberries)
- 4 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 2 cups Water
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Use a pastry cutter or your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the milk slowly while stirring, until a soft dough forms. Do not overmix. Set the dough aside.
Wash and prepare the fresh fruit, cutting it into small pieces if necessary (e.g., slice strawberries or peaches).
In a small saucepan over medium heat, combine the water, brown sugar, ground cinnamon, and vanilla extract. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
Take a small handful of dough (about 2 tablespoons) and flatten it into a disc. Place a piece of prepared fruit in the center and fold the dough around it, pinching the edges to seal. Repeat with the remaining dough and fruit.
Carefully drop the fruit-filled dumplings into the simmering syrup. Cover the saucepan with a lid and let the dumplings cook for 15–20 minutes. Avoid removing the lid while they cook to ensure they steam properly.
Using a slotted spoon, transfer the cooked dumplings to serving bowls.
Spoon some of the cinnamon syrup over the dumplings, and serve warm with optional vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 170 mg | 56% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 124.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 470 mg | 36% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
