For some, old-fashioned blackberry dumplings are a dish you grew up eating and long to make again. They’ll evoke memories of picking fresh blackberries in the summer, and rushing through dinner to get to dessert. If you haven’t had the pleasure, these fluffy dumplings soaked in a bright, sweet blackberry sauce are light but hearty, and Sallie Ann Robinson’s recipe is the perfect one to try.
Juicy, ripe blackberries simmer and thicken to create a sweet and tangy sauce. A light dumpling batter is portioned into the vat of bubbling fruit, and the juice coats and perfectly soaks into the fluffy dumplings as they swell.
Serve warm dumplings with a scoop of ice cream or whipped cream to make this mouthwatering dish completely irresistible.
“This is a very special and easy dessert. Momma would make this for us after we spent hours picking blackberries, making all the work worth it.” — Sallie Ann Robinson
Sallie Ann Robinson is a sixth-generation Gullah born on Daufuskie Island in South Carolina. As a renowned chef and cookbook author, she shares Gullah recipes, focusing on fresh ingredients and simple dishes. She’s one of only a few native Gullah—descendants of enslaved African Americans who settled in the Lowcountry—who still live on the island. She is noted for her knowledge of Gullah culture and history, and currently runs a tour company on Daufuskie Island, sharing the rich history of the island and generations that came before.
INGREDIENTS
1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
1/4 cup shortening
1 egg yolk
5 tablespoons milk
Methode
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 small balls. Some people like flat dumplings so they to roll into a flat circle and cut into strips, then cut strips into squares.
Drop dumplings (balls or strips) into the berries. Simmer the dumplings, covered, 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.
BLACKBERRY DUMPLIN’S
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 quart 1 fresh blackberries
2 cups 2 white sugar, or to taste
2 cups 2 water
2 tablespoons 2 butter
1 teaspoon 1 cinnamon
2 cups 2 flour
1 teaspoon 1 salt
1/4 cup 1/4 shortening
1 1 egg yolk
5 tablespoons 5 milk
Directions
- 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 small balls. Some people like flat dumplings so they to roll into a flat circle and cut into strips, then cut strips into squares.
- Drop dumplings (balls or strips) into the berries. Simmer the dumplings, covered, 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.
Follow US on Pinterest
Follow @middleeastsector on Pinterest