If you are lucky enough to have a crop of wild sand plums then this gluten-free wild sand plum dumpling recipe is for you! Cooking the plums down gives an amazing deep flavor that is unique to the sand plums.
Things you will need:
For this recipe, you need to separate the flesh of the fruit away from the stone inside. The easiest way to do this is to use a strainer and pestle (like this one) the plums are softened from simmering.
Now that you have the fruit only (and no stones/pits) you can bring it up to a simmer and add your sugar. Stir until dissolved and combined and then add your gluten-free pie crust (dumplings!) to the fruit. Allow it to simmer for about 20 minutes, which is basically enough time to cook the pastry and allow the flavors to combine. Best served warm.
Gluten Free Wild Sand Plum Dumplings
A delicious dessert that highlights the unique flavor of the wild sand plum.
4 cups wild sand plums (washed)
2 cups granulated sugar
2 3/4 cup GF Naturals All Purpose Gluten free flour - divided (see instructions)
1 T granulated sugar
1 Teaspoon salt
1 Tablespoon dry milk
2/3 cup ice-cold water
GF Pie Crust (Dumplings)
Making the dumplings (pie crust)
In bowl of stand mixer, combine cold butter and shortening. Mix on medium speed for 30 seconds until creamy.
Add remaining 1 1/4 cups gluten free flour and 2/3 cup ice cold water and mix just until combined. If the dough seems too dry, add a tablespoon of water. (dough will be sticky!)
Add sugar, baking powder, salt, dry milk, and 1 1/2 cups flour and stir for 10 seconds.
Lay out a sheet of plastic wrap and divide into two, wrap tightly in plastic wrap and refrigerate the dough until you have finished making the plum sauce.
Making the Plum Sauce
Place the plums into a stock pot, and add water to cover the plums.
Bring to a simmer, continue to simmer until plums start to split open (20-30 minutes).
Pour plums and water into the strainer cone and use the pestle to press the plums in a circular motion against the sides to press the flesh of the plum through, separating them from their stones.
Once you have worked through as much of the flesh as you can, discard the stones and return the fruit and water to the stock pot, set at a low-medium heat. Add granulated sugar and mix thoroughly. Stir occasionally for about 15 minutes.
Adding dumplings to the plum sauce
Remove the pie crust from the fridge, lightly flour a surface and roll out the pie crust to 1/4" thick. Using a knife or pizza cutter cut the pie crust into 1"x1" squares.
Carefully place the pie crust into the plum sauce and allow to simmer on a low-medium heat for 20 minutes. The sauce will thicken as it simmers.
Serve warm, and enjoy!