Strawberry Dumplings

HELLO! Welcome to BC Bites, Charlotte and Byrne's very first blog. After almost failing all of our finals due to lack of sleep (from an addiction to tastespotting and various food blogs), we think it is time we start one ourselves.

Our very first recipe is semi-homemade and therefore super easy to make. These strawberry dumplings take less than half an hour. Our first attempt ended with half cooked, thickened pancake batter smothered in diced strawberries and smushed raspberries. Delicious, but not really what we wanted for our very first blog post. Today, they turned out golden and "radiant" (Char's new favorite word), with juicy strawberries popping out. Yum. The chocolate dipping sauce wasn't incredible, so we left out the recipe for that, but any chocolate sauce would work.

Strawberry Dumplings

makes 10-20 dumplings

Ingredients:

- 1 package Pillsbury Crescent Seamless Dough Sheet

- 6-8 medium strawberries, diced

- 1 tablespoon sugar

1) Heat oven to 360 degrees.

2) Combine diced strawberries with sugar in a small saucepan. Put on medium heat, stirring occasionally, for approximately 7 minutes, or until strawberries are soft and have released sticky red juice.

3) Unravel Pillsbury dough and spread onto a cutting board or countertop.

4) Using a circular cookie cutter, cut out circles of dough. Place the circles on a baking sheet lined with foil.

5) Spoon about a teaspoon of strawberries onto one side of each dough circle. Fold the circle in half and use a fork to seal and crimp the edge of the dumpling.

6) Bake the dumplings for 12 minutes.

7) Allow to cool and enjoy plain or with a chocolate sauce of your choice.