Juanita's Blackberry Dumplings Recipe - Allrecipes.com
Juanita's Blackberry Dumplings Recipe
  • READY IN ABOUT hrs

Juanita's Blackberry Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 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 taste her dumpling when I close my eyes. Juanita's recipe is as close to my grandmother's as I've had in years. Thanks Juanita. They're fabulous.

 
Most Helpful Critical Review
Aug 15, 2011

The blackberry sauce was great, but could have used less sugar. The dumplings were way too thick, not fluffy.

 

27 Ratings

Aug 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 bit too sweet, so next time I make it, I will add less sugar. Thank-you Charlo and Charlo's Mom for the great recipe!!

 
Aug 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 served with vanilla ice cream. It's a great treat.

 
Dec 23, 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 just like grandma used to make! Thank You!

 
Jun 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 easier to make and serve than a blackberry pie, but if you're thinking light and fluffy, move on. Also, I used fresh berries that were on the sour side, and 1.75C of sugar was still a little too much, as was a whole 1t of salt. Definitely follow the instructions to add sugar "to taste."

 
Apr 28, 2011

Like eating strips of blackberry pie. MMMMM!

 
Mar 28, 2011

This recipe was really easy and I will definitely make it again. Thank you!

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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