Raspberry Dumplings Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 cup fresh or frozen lightly sweetened raspberries, thawed | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Lemon Sauce | ||
Directions
Stir together flour, baking powder, 1 tablespoon sugar, and salt; cut in shortening till mixture resembles coarse crumbs.
Combine egg and milk; stir into flour mixture.
Turn out onto lightly floured surface; gently knead 8 to 10 strokes.
Roll out into a 15x10-inch rectangle.
Cut into six 5-inch squares.
Spoon berries onto squares.
Combine 1/3 cup sugar and cinnamon.
Sprinkle over berries.
Moisten edges of each square.
Fold corners of each square to center over berries; seal edges.
Place on foil-lined baking sheet.
Bake in 400° oven for 15 to 20 minutes.
Combine egg and milk; stir into flour mixture.
Turn out onto lightly floured surface; gently knead 8 to 10 strokes.
Roll out into a 15x10-inch rectangle.
Cut into six 5-inch squares.
Spoon berries onto squares.
Combine 1/3 cup sugar and cinnamon.
Sprinkle over berries.
Moisten edges of each square.
Fold corners of each square to center over berries; seal edges.
Place on foil-lined baking sheet.
Bake in 400° oven for 15 to 20 minutes.
Chef
