strawberries, macerating Strawberries and Dumplings on smi… Flickr

Unroll your crescent rolls out and place them on a cutting board. Top each roll with about 1 heaping Tablespoon full of diced strawberries. Roll up starting with the long end and place them seem side down in a greased 9″x13″ baking dish. In a saucepan add your butter and melt over medium-high heat.

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Instructions. Peel the potatoes and cook them for 12-15 minutes by using a pressure cooker (or 25 in a normal pot). Mash the potatoes when they are still warm (but not hot!) with a potato ricer. Create a dough from flour, butter, egg and a pinch of salt. Wash and tap dry the strawberries.

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Combine the butter, sugar, cinnamon and vanilla extract in a medium bowl. Pour evenly over the dumplings in the pan. Pour 1 cup of ginger ale evenly over all layers. Place pan in a preheated 350-degree oven and bake for 40-45 minutes, or until browned and bubbly.

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Preheat oven to 180 °C (350 °F). Butter a baking pan, and roll diced strawberries in crescent or croissant roll and place them in prepared baking dish. Melt butter over medium-low heat, add sugar, vanilla extract, cinnamon, and lemon juice. Remove from heat and pour over dumplings. Pour lemon soda in the middle and along the edges of a pan.

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Mash the strawberries into a jam-like consistency. Stir in brown sugar, vanilla, cinnamon, and lemon juice into the strawberry-butter mixture. Pour this delicious concoction evenly over the dumplings. Carefully pour the soda between the dumplings (not over the top). Bake for 33-36 minutes or until the dumplings turn golden in color.

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In a large bowl of standing mixer, sift all-purpose flour and make a small nest with your hand to place crumbled fresh yeast. Add sugar and half of the lukewarm milk. (If you are using dry yeast, place the yeast in a cup, add lukewarm milk and sugar, stir with a spoon & let rise for 10 minutes.

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How to make the best Strawberry Dumplings. Preheat your oven to 350-F and lightly grease a 9×13-inch baking dish. Set the dish aside. Separate the crescent dough triangles on a flat surface that's been dusted lightly with flour. Rinse, hull and pat the strawberries dry, then slice them. Set 1 cup aside for the sauce.

strawberries, decapitated Strawberries and Dumplings on sm… Flickr

Add strawberries, butter, and liqueur, if using, to bowl and toss to coat. Set aside for 1 hour. Grate the butter using the large holes of a box grater; place in a bowl and refrigerate for 15 minutes. Preheat the oven to 350ºF. In a large bowl, whisk the flour, baking powder, and 1 tbsp. of sugar together to blend.

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Remove from heat. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir into strawberry mixture; cook over medium heat, gently stirring, until mixture begins to thicken, about 30 seconds. Remove from heat. Place dough rounds on top of strawberry mixture. Brush dough with egg white; sprinkle with remaining 2 teaspoons sugar.

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Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450 F for 25 to 30 minutes, or until dumplings are lightly browned.

dumplings, all plumped Strawberries and Dumplings on smitt… Flickr

Instructions. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray; place dish on prepared pan. In a large bowl, whisk together 1 cup granulated sugar, cornstarch, ½ teaspoon salt, and pepper. Add strawberries, vinegar, zest, and vanilla; toss until well combined.

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Preheat the oven at 350 F ; butter 8×8 inch baking dish and set aside. Roll diced strawberries in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings. Bake for 30-35 minutes, or until they become golden brown.

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Mix with a spoon, a kind of coarse crumble will form. Let it stand for several minutes until the flour cools down. Add the beaten egg and knead by hand or with a mixer until a smooth, elastic dough is formed. Wrap the dough in plastic bag, place in refrigerator, and let it rest for about 30 minutes. Wash strawberries, remove stalks and leave in.

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Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.

mine Strawberries and Dumplings on deb Flickr

Instructions. To Prep: Preheat oven to 350°F and grease a 10-inch square baking dish. Open and unroll the crescent dough and separate into triangles along the perforations in the dough. Spoon about 1 Tablespoon of chopped strawberries along the shortest end of each triangle of dough.

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Strawberry Dumplings are more than just a dessert; they are a sweet symphony that celebrates the bountiful flavors of summer. With fresh strawberries enveloped in tender dumplings and bathed in a luscious syrup, each bite is a reminder of the simple joys that the season brings. Whether enjoyed as a comforting treat on a warm evening or shared.