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This recipe… THIS recipe! We are soon headed back to the Covered Bridge Festival here in Indiana, and so I am browsing through the community cookbook I picked up while I was there last year. This recipe was one of the first to catch my eye last year. Just looking at a Gooseberry starts to bring up some memories – though I’m honestly not sure where the memories come from.
I’m nearly certain that I had gooseberries in my younger days. I can picture them, remember holding them, and even tasting them. But I haven’t a clue where it all would have happened.
Have you had gooseberry before? Let me know!
Give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking! 💋
How to Make Gooseberry Dumplings
Gooseberry Dumplings
Ingredients
Dumpling Dough
- 2 Cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp shortening
- ⅔ Cup milk
Dumpling Filling
- 2 Cup gooseberries
- 1 Cup sugar
Other Ingredients
- butter
- nutmeg
Dumpling Syrup
- flour
- sugar
- nutmeg
Instructions
- Preheat oven to 350°
Dumpling Filling
- Mix together the gooseberries and sugar, set aside
Dumpling Dough
- In large bowl, combine flour, baking powder, and salt
- Cut in shortening and work through dough with forks or dough cutter
- Mix in milk
- Mix until dough forms. (You can use a stand mixer with dough hook or your hands)
- Roll dough thin. (A little thicker than pie dough)
- Cut dough into 8 separate squares
- Place ¼ of Dumpling Filling in the center of each square
- Top the filling with a pat of butter (½ tablespoon), and sprinkle with nutmeg
- Bring corners of dough together to fold and create your dumplings
- In deep baking pan: cover bottom with water, place dumplings in pan
Dumpling Syrup
- Sprinkle dumplings with flour, nutmeg, and approximately ½ cup of sugar
- Cover dumplings with water
- Bake at 350° until dough is done, approximately 1 hour
- The recipe states that for serving: milk, sugar, and nutmeg can be mixed together to eat over the dumplings.
Tried this recipe?Let us know how it was!
Photo by Alina Vilchenko