Spring Strawberry Dumplings

I borrowed this  book, Canning For A New Generation: Bold, Fresh Flavors For The Modern Pantry, from my mom (Thanks!).  It has canning recipes for every season, and Strawberry Dumplings is one of the Spring recipes. 'Tis the season! I just so happen to have a refrigerator loaded down with strawberries right now.

I know you guys are interested in calorie/fat info (as am I). Unfortunately, this book has no nutritional information :-(. However, most recipes that I have seen for Strawberry Dumplings fall in between the 170-257 calorie range. Everything in moderation!
Serves 6

Strawberry Dumplings

  • 1 pound hulled whole strawberries, frozen or fresh
  • 1 cup fresh or good-quality orange juice
  • 2 tablespoons cornstarch
  • 1 1/3 cups sugar
  • 1 tablespoon unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon pure kosher salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • Freshly grated nutmeg
1) Place the strawberries, orange juice, 1 cup water, cornstarch, sugar, and butter in a deep, nonreactive skillet with a lid. The strawberries should cover the bottom of the skillet in a single layer.
2) Stir gently to combine.

3) Cover and place over medium heat.

4) Bring to a boil and cook about five minutes, or until the liquid is thickened.

5) Meanwhile, sift the flour, baking powder, and the salt together into a medium bowl.

6) Stir in the milk and oil until just combined.
7) Using two large spoons (or an ice cream scooper), scoop the dough onto the boiling fruit mixture.
8) Grate nutmeg over the top of the dumplings.

9) Wrap a clean kitchen towel around the inside of the lid and put it on the skillet, keeping the corners of the towel on top of the lid away from the flame or burner. {This keeps moisture from dripping from the inside of the lid down onto the dumplings}

10) Cook over medium heat until the dumplings are puffed and cooked through, about 12 to 15 minutes.

11) Serve hot in bowls.