*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This is a very interesting and yummy recipe -- the dumplings are tasty and the berries (I used a mix of raspberries blackberries strawberries and blueberries) made for a nice dumpling sauce. However I cut the amount of sugar (used brown sugar instead of white) by about two-thirds and it was still sickeningly sweet. I'd suggest adding the sugar slowly until you reach the level of sweetness that suits your taste rather than simply trusting this recipe.
I had never made dumplings before and really liked these. We had just gathered pick ur own black raspberries from a farm and this was a nice recipe for them. The dumplings were deliciou. My 7 year old son especially liked them. I used the leftover syrup for other things for the rest of the week. Like pancakes or a blueberry dessert and I topped it with my leftover raspberry syrup which I heated up before using. Thanks for the recipe.
Tasty but very VERY sweet. If I make these again I will cut down on the sugar and add more lemon juice. If the lemon was meant to add any tarness there isn't nearly enough to do the trick. These are very simple to make. I did need to add some extra buttermilk to make my dumpling dough soft enough. Flipping the dumplings was a little tricky because they were very crowded in the pan.
We loved them. I substituted strawberries so I had to step the sugar down to 1/2 cup to begin with and sweetened to taste. I would recommend you did the same with the raspberries starting at about 2 cups because it can easily get too sweet depending on your batch of berries. After the dumplings cooked off I tossed in a handful of fresh slices strawberries into the syrup for texture. I've even made the syrup ahead of time and finished it off in a crockpot before.
I wish I had read all of the reviews before I made this. I used blackberries which were already very naturally sweet. It turned out delicious however it was even much to sweet fro my 4 boys. It was like eating dumplings in syrup. The dumplings soaked up allot of the sugar so everything about it was SWEET! I will definately make again but only using half the sugar. Thanks for the great recipe.
Used wild picked black raspberries. Only two cups (and I think even less next time) of sugar and increased lemon to 1 tsp. Had a nice raspberry flavor and the dumplings were fun especially as it has been too hot to bake this week.
These are almost sicky sweet and could use less sugar and more tartness. However the most pertinent advise I would give anyone looking to make this tasty treat is to use a pan at least twice the size you think you need. Dumplings need space especially if you're going to flip them. Cram them all into a too small pot and end up with crumbled dumpling mess and a fantastically purple stove that will be loads of fun to clean up after all that syrup has cooled onto your stovetop. Otherwise these are a great sweet treat.
i also started making these before reading all the reviews. i noticed the flour mixture never got to pea sized and i had to add extra buttermilk to form a dough. holy sweetness batman! although this is delicious its definatly over-sweet. i would definatly cut down on the sugar by at least HALF! NO JOKE! when i had my first bowl i had with vanilla ice cream and without the ice cream to mellow out the sugar it would have been too much. i am freezing the juice/berry mixture for pancakes & ice creams for a later date. i would definately make again but tweak the recipe.
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