Berry-walnut dumplings with stewed berries and frothy cream

Berry-walnut dumplings with stewed berries and frothy cream

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  • 6
  • Easy
  • 30 minutes
  • 15 minutes
  • Lammershoek Straw Wine 2008


  • For the berry-walnut dumplings:
  • 240 g self-raising flour, plus extra for dusting
  • 100 g cold butter, grated
  • 1 vanilla pod, seeds scraped
  • Salt, to taste
  • 200 g frozen mixed berries, thawed
  • 60 g walnuts, chopped
  • 3 cups water
  • 100 g sugar
  • 1 cup whipping cream, lightly whipped
  • For the stewed berries:
  • 200 g frozen mixed berries, thawed
  • 125 g sugar
  • A squeeze of lemon juice
  • A pinch of salt

Cooking Instructions

To make the berry-walnut dumplings: Place the flour, butter, vanilla seeds and a pinch of salt in a mixing bowl and mix well. Add water, a little at a time, stirring the mixture with a fork to form a pliable dough.
Turn out onto a floured surface and knead for 3 to 5 minutes, or until the dough becomes "loose". Set aside to rest. Chop the berries and mix with the walnut and a pinch of salt.
Divide the dough into 12 balls and roll out into discs. Place a spoonful of walnut-berry mixture into the middle of each disc, fold over the sides, and press the ends together to seal.
To a saucepan over a medium heat, add the water, sugar and lemon peel and bring to a light simmer. Add the dumplings and simmer, covered, for 10 to 15 minutes, or until cooked.
Serve the dumplings with the warm stewed berries and a generous helping of lightly whipped cream.

To make the stewed berries: Combine all the ingredients in a saucepan, bring to the boil and cook for 3 to 5 minutes over a medium heat until syrupy.

Jacques Erasmus Recipe by: Jacques Erasmus
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