Dewberry Dumplings Recipes

MAMA LACHUTE'S BLACKBERRY DUMPLINGS

Steps:

• For the blackberry filling:
• In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes.
• Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan.
• Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat.
• For the dumpling dough:
• In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs.
• In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough.
• Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes.
• Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream.

BLACKBERRY DUMPLINGS

Steps:

• Mix berries,water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan.
• Bring to a boil.
• Reduce heat and simmer 5 minutes.
• For dumplings: Combine flour,1 T sugar, baking powder, 1/4 t salt, nutmeg and milk.
• Stir until mixed.
• Drop by TBS into berry mixture.
• Cover tightly and simmer 15 minutes.
• Serve in bowls with a dollop of whipped cream.

JUANITA'S BLACKBERRY DUMPLINGS

Steps:

• 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.

DEWBERRY DUMPLINGS

Steps:

• 1. For dumplings: sift flours, baking powder and salt. Cut in cold coconut oil with fork until crumbly. Place in freezer for 10 minutes.
• 2. Preheat oven 400.
• 3. For filling: In a medium saucepan add berries, honey, pepper and zest. Heat over medium and bring to simmer. Whisk in tapioca flour and simmer 10 minutes.
• 4. Pour hot berries into casserole dish and place in oven.
• 5. In medium bowl beat eggs, honey, lemon zest, cinnamon and vanilla. Add chilled flour mixture to eggs and mix until dough comes together.
• 6. Carefully remove dish from oven and drop 8 dumplings onto bubbling berries. Return to oven and bake 15-20 minutes, until dumplings are golden, set and cooked through.
• 7. Remove dish from oven and allow to cool completely and serve at room temperature.

AUNT SADIE'S BLACKBERRY OR DEWBERRY DUMPLINGS

Steps:

• 1. First, make up the biscuit dough, and cut into large, flat biscuits. Or separate out the Grands biscuits and press them flatter. Place approximately 2 tablespoons berries in the center of each biscuit and fold the dough around them, sealing and making them into a ball.
• 2. Place remaining berries and the sugar in a medium heavy-bottomed saucepan. Add 3-4 tablespoons water. Heat over medium heat until the mixture comes to a boil, then turn very low so you have a slow simmer. Stir often during this process. You may add up to ½ cup water or so, until you have a nice syrup consistency.
• 3. Drop the dumplings on top of the simmering syrup, cover, and cook very low until dumplings are cooked and just start to dry out. Stir carefully if it appears to be sticking; you don't want to burn the berries. When cooked, stir all the dumplings together to mix with the syrup.

HOMEMADE DUMPLINGS

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

BISQUICK DUMPLINGS

Steps:

• In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
• Drop mixture by spoonfuls onto boiling stew and reduce heat.
• Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

BLACKBERRY DUMPLINGS

Steps:

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