Whisk the wet ingredients in a medium mixing bowl in the above order.

In a separate bowl, combine the dry ingredients.

Slowly add the dry ingredients to the wet ingredients, gently folding. Do not over stir.

Set aside the batter while you make the sauce.

Put the berries and sugar a large skillet (or large, shallow sauce pan) with a lid.

Cook on medium heat until a soft boil and it begins to thicken, stirring often. This could take about 15 minutes. Depending on the water content of your berries, you might not need to add any extra water. However, if you want more syrup or thinner sauce, add the water a little at a time to desired thickness.

Once the sauce is boiling, drop batter gently into the liquid using two teaspoons. (Scoop batter up in one, push it off into the skillet with the other.) These dumplings will double/triple in size making a perfect size dumpling.

Still on medium heat, cover the pan and SET THE TIMER. You must gently turn the dumplings over at 2 1/2 minutes, which is halfway through the cooking time. Put the lid back on and let them cook the other 2 1/2 minutes. BEFORE you remove them from the liquid, stick a fork gently into the middle of the largest dumpling, and if it

comes back clean, they are done.

Put 2-3 dumplings into each bowl, drizzle with berry sauce and top with ice cream, whipped cream, Greek yogurt, or nothing.

Recipe yields approximately 24 dumplings.