Blackberry Dumplings

Picking blackberries was always worth the effort when Mama promised a pot of her blackberry dumplings. It was the bait that got us running out of the door with bucket in hand. Walking along the canal levees hunting for the red and black berry-thickets was a game in itself. The best ones were always climbing the fences that outlined the rice fields. All was well until the berries got a little harder to reach and the sun a little hotter to stand. Then there was always the chance of walking up on a snake or a bug that would sting. The worst was taking a fall into those brambles. Ouch! We always came away with at least a few scratches. Such fond childhood memories!

As soon as we returned home, we would give our harvest a dip in cool water, then drain them. It was nothing to bring home a couple of gallons at a time. While Mama cooked the berries, we’d spoon some sugar over a bowl of fresh ones to sample. The cooked pot of tender pillows of dough in the sweetened berry juice was so good. We always ate them straight from the hot pot, and I can’t remember ever having any leftovers.

Why You’ll Love This Recipe

Blackberry Dumplings are a delicious blend of tart blackberries and soft, sweet dumplings. This dish is not only easy to make but also a delightful comfort food that brings back nostalgic memories. Perfect for using up fresh or frozen blackberries, these dumplings are a lovely way to end a meal, especially when served warm with a dollop of cream.

Kitchen Equipment You’ll Need

• Dutch oven or large pot
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 1 quart fresh or frozen (loose-pack) blackberries
• 1 cup plus 1 tablespoon sugar, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon lemon extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 2/3 cup milk
• Cream or whipped cream, optional

Step-by-Step Instructions

1. In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt, and lemon extract. Bring to a boil, then reduce the heat and simmer for 5 minutes.
2. Meanwhile, in a mixing bowl, combine the flour, baking powder, nutmeg, and remaining sugar and salt.
3. Add milk to the dry ingredients; stir just until mixed. The dough will be very thick.
4. Drop the dough by tablespoonfuls into six mounds onto the hot blackberry mixture.
5. Cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
6. Spoon into serving dishes. Serve with cream or whipped cream if desired.

Tips for Success

• Ensure the blackberry mixture is simmering gently before adding the dumplings to ensure they cook evenly.
• Do not over-mix the dough; this will keep the dumplings tender.

Additional Tips or Variations

• Try adding a pinch of cinnamon to the dough for an extra hint of spice.
• For a citrusy twist, replace the lemon extract with orange extract.

Nutritional Highlights (Per Serving)

Calories: 250 | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Fiber: 4g

Frequently Asked Questions (FAQ)

• Can I use other berries instead of blackberries? Yes, you can substitute raspberries or blueberries for a different flavor.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
• Can I make the dumplings ahead of time? It’s best to make them fresh, but you can prepare the dough a few hours ahead and refrigerate it until ready to use.

In conclusion, these Blackberry Dumplings are a delightful and simple dessert that brings warmth and comfort to any dining table. I invite you to give this recipe a try, and don’t forget to share your experiences and any creative twists you may come up with. Happy cooking!