-
-
My review
Juanita's Blackberry Dumplings
1
charlo
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 289Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3134 Ratings
-
-
-
-
-
Most helpful positive review
9/3/2010
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 tast...
Most helpful critical review
8/15/2011
The blackberry sauce was great, but could have used less sugar. The dumplings were way too thick, not fluffy.
Most helpful
Most positive
Least positive
Newest
9/3/2010
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 tast...
8/30/2010
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...
8/30/2010
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 ser...
12/20/2010
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 jus...
6/14/2011
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 eas...
11/30/2010
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 so...
2/18/2011
This recipe was really easy and I will definitely make it again. Thank you!
9/21/2010
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 m...