I decided to make these dumplings for the 4th of July. It sounded perfect for our old-fashioned fourth. They were amazing. A-maze-ing. I could not stop thinking about them. That said, I should warn you that either the recipe has an error or I made one, because my dough was not a soft batter but I actually picked it up and rolled it into balls. Even so they were fantastic. I am going to try again this week and if my batter is thick, I will increase the milk until it is soft. The blueberry sauce is more scarce than I'd have imagined; the dumplings truly are the star of the show. Try it and let me know what you think.
Dumplings (Adapted from the NPR recipe)
2 cups flour
1 tblsp. sugar (the original calls for a teaspoon)
2 tsp. baking powder
3/4 teaspoon salt
1/4 cup shortening
1/4 cup butter (the author used all shortening)
6-8 Tblsp. milk (This is the error, I think. I am going to add enough to make it soft enough to scoop)
Mix the dry ingredients together and cut in the shortening and butter. Add milk gently until it becomes a very soft dough.
2 cups blueberries
3/4 cup water (author used 1/2)
1/4 cup sugar
Heavy cream (We used whipped cream)
Bring the blueberries sugar and water to a boil; don't walk off this happens fast! Drop the dumplings on top. Lower heat to a simmer and cover pan. Steam for 12 minutes. Serve warm, pouring cream over the top for serving.