Huckleberry Dumplings
- 1 1/2 cups leftover huckleberries
- 4 Tbsps sugar
- 1 tsp vinegar
- 1 tsp cinnamon
- 3 Tbsps water
- 1 cup flour
- 2 tsps baking powder
- 1/8 tsp salt
- 1 egg, beaten
- 2 Tbsps milk
Put the huckleberries, sugar, vinegar, cinnamon and water into a saucepan and let them come just to a boil.
Sift the flour, baking powder and salt together. Add milk to the beaten egg and stir lightly into the dry ingredients. There should be just enough liquid to wet the flour and make a very stiff dough.
Drop by spoonfuls into the boiling huckleberries. Cover tightly and boil for approximately ten minutes without removing the cover. Serve at once.
Sift the flour, baking powder and salt together. Add milk to the beaten egg and stir lightly into the dry ingredients. There should be just enough liquid to wet the flour and make a very stiff dough.
Drop by spoonfuls into the boiling huckleberries. Cover tightly and boil for approximately ten minutes without removing the cover. Serve at once.
Submitted by Mar 1, 2010
15 min
30 min
45 min