Rating: 4.46 stars
35 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.

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  • Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.

  • Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.

  • Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.

Nutrition Facts

285 calories; protein 3.1g; carbohydrates 54g; fat 7g; cholesterol 22.2mg; sodium 210.2mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
09/10/2010
My grandmother made these for me when I was just a pup. When I went into the Army she'd make them for me special when I was home on leave. That's been almost 50 years ago and I still can taste her dumpling when I close my eyes. Juanita's recipe is as close to my grandmother's as I've had in years. Thanks Juanita. They're fabulous. Read More
(29)

Most helpful critical review

Rating: 3 stars
08/15/2011
The blackberry sauce was great but could have used less sugar. The dumplings were way too thick not fluffy. Read More
(3)
35 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/10/2010
My grandmother made these for me when I was just a pup. When I went into the Army she'd make them for me special when I was home on leave. That's been almost 50 years ago and I still can taste her dumpling when I close my eyes. Juanita's recipe is as close to my grandmother's as I've had in years. Thanks Juanita. They're fabulous. Read More
(29)
Rating: 4 stars
08/30/2010
I didn't have blackberries so I used frozen blueberries and because I like thicker sauces I also added some cornstarch but otherwise everything else I left the same. We loved it but it was a bit too sweet so next time I make it I will add less sugar. Thank-you Charlo and Charlo's Mom for the great recipe!! Read More
(26)
Rating: 5 stars
08/30/2010
I make this every summer we have fresh blackberries but you can also use frozen. To save time I make the recipe for dumplings on the Bisquick box. Much faster and tastes very good. Try it served with vanilla ice cream. It's a great treat. Read More
(18)
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Rating: 5 stars
12/23/2010
Juanita my grandmother was also from So. Mo. and she made these all the time. I think it was a regional recipe as the only people I find that have heard of them are from that area. These are just like grandma used to make! Thank You! Read More
(13)
Rating: 4 stars
06/14/2011
I chose this based on the rave reviews. It's good but like eating chunks of pie crust in syrup not like a fluffy dumpling. All that shortening equals a heavy taste. Good very filling and easier to make and serve than a blackberry pie but if you're thinking light and fluffy move on. Also I used fresh berries that were on the sour side and 1.75C of sugar was still a little too much as was a whole 1t of salt. Definitely follow the instructions to add sugar "to taste." Read More
(9)
Rating: 5 stars
04/28/2011
Like eating strips of blackberry pie. MMMMM! Read More
(8)
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Rating: 5 stars
12/03/2010
I lost my mother's recipe years ago and this is exactly like the ones she use to make! She cut strips or squares instead of the round balls of dough. Thank you Juanita! This sure brought back some great memories! Read More
(6)
Rating: 5 stars
03/28/2011
This recipe was really easy and I will definitely make it again. Thank you! Read More
(5)
Rating: 5 stars
09/23/2010
I'm SO glad to see a 'generational' recipe. True Treasures! My Father used to make something very similar using black cherries in it's juice I don't know how he preserved the cherries to make the juice and he made dough with flour salt water rolled out and cut into strips about 2'' long/1" wide. Somthing he made when a young man in Ukraine. My Fathers' Mother passed away when he was 2 years old and he and his siblings also had to be very creative to feed the family! I love these kinds of recipes. God Bless them all! Thank you Charlo for posting your Mothers' recipe! Read More
(5)
Rating: 3 stars
08/15/2011
The blackberry sauce was great but could have used less sugar. The dumplings were way too thick not fluffy. Read More
(3)