Berry Dumplings Recipes

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BLUEBERRY DUMPLINGS RECIPE- OLD-FASHIONED RECIPE FROM 1949



Blueberry Dumplings Recipe- Old-fashioned Recipe from 1949 image

Provided by MelissaKNorris

Time 25m

Number Of Ingredients 13

Sauce
4 cups blueberries (or other berry fresh or frozen)
2 tsp corn starch (for frozen berries)
½ cup water
3 tbsp maple syrup
1 tsp lemon juice
Dumplings
2 cups flour or gluten-free flour blend
4 tsp baking powder
¼ tsp salt
¼ cup butter
1 Tbsp maple syrup
¾ cup milk (minus a tbsp.)

Steps:

  • In a large frying pan, add all sauce ingredients and heat until boiling. If using frozen berries, toss the thawed berries with cornstarch before placing them in the pan. Once the sauce is boiling, reduce heat and simmer for 5 minutes.
  • While sauce is simmering, combine flour(s), baking powder and salt. Cut in butter until the mixture looks like crumbs. Add 1 tbsp maple syrup to the bottom of a measuring cup and then fill to ¾ cup with milk. Add milk and syrup to flour mixture and stir until just combined.
  • Drop dough by heaping spoon-fulls onto simmering blueberry sauce. You should have about ten dumplings.
  • Cover the pan with a lid, and cook for 15 minutes.
  • Serve while warm.

BLACKBERRY DUMPLINGS



Blackberry Dumplings image

As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat-and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. -Liecha Collins, Oneonta, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

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 2% milk
Optional: cream or whipped cream

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.

Nutrition Facts : Calories 240 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 332mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.

BERTHA'S BLUEBERRY DUMPLINGS



Bertha's Blueberry Dumplings image

I make these in an electric frypan. Try topping them off with vanilla ice cream, or even whipped cream while they are still hot. Awesome!

Provided by Joanne Choquette

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 tablespoons lard
.66 cup milk
2 cups water
1 cup white sugar
1 pint blueberries

Steps:

  • In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
  • In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.2 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 334.5 mg, Sugar 30.1 g

MAMA LACHUTE'S BLACKBERRY DUMPLINGS



Mama Lachute's Blackberry Dumplings image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

3 pints fresh blackberries, rinsed well and drained
3 cups sugar
4 cups water, divided
1/2 lemon, juiced
1 teaspoon vanilla extract
4 tablespoons butter
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons butter
Scant 1 teaspoon dry quick-rise yeast
1 1/2 tablespoons warm water
1 cup buttermilk
Whipped cream or Vanilla ice cream, for serving, optional

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.

ROPA VIEJA DUMPLINGS



Ropa Vieja Dumplings image

Provided by Food Network

Categories     appetizer

Time 9h15m

Yield 1 serving

Number Of Ingredients 16

1 pound flank steak
1 green bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bellow pepper, diced
1 white onion, diced
1 gallon beef stock, plus more as needed
1 cup chopped fresh cilantro
1 cup hoisin sauce
1 cup tamarind syrup
1/4 cup soy sauce
Two 14-ounce packages round dumpling wrappers
3 eggs, for egg wash
1/4 cup sesame oil
2 tablespoons crushed pork rinds
1 tablespoon mixed toasted sesame seeds (white and black)

Steps:

  • In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred.
  • For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside.
  • For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours.
  • Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove.
  • Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan.
  • In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use.

DUMPLINGS



Dumplings image

Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash

Provided by Cassie Best

Categories     Supper

Time 35m

Number Of Ingredients 3

150g self-raising flour, plus a little extra
70g suet
small handful of parsley, chopped (optional)

Steps:

  • Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
  • When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

BLACKBERRY DUMPLINGS



Blackberry Dumplings image

This is from my dear Kentucky grandma. We kids used to beg her to make these and we would go pick the berries. You can use your favorite berry.

Provided by MizzNezz

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 quart blackberry, rinsed
1 cup water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk

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.

Nutrition Facts : Calories 467.7, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 642.2, Carbohydrate 105.3, Fiber 9, Sugar 60.3, Protein 8.2

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

Wonderful way to use fresh or frozen Maine Blueberries! Serve with real whipped cream or Vanilla Bean ice cream. SWEET!

Provided by KelBel

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup milk
1 2/3 cups Bisquick
1 tablespoon sugar
2 cups water
4 cups blueberries
3/4 cup sugar
1 tablespoon lemon juice

Steps:

  • Mix together dumpling ingredients in a bowl.
  • Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. Bring to a boil, stirring frequetly.
  • Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6).
  • Cook 10 minutes with lid on (NO PEEKING)!
  • Cook 10 minutes with lid off.
  • Serve warm with whipped cream or ice cream.

BLACKBERRY DUMPLINGS



Blackberry Dumplings image

These simple blackberry dumplings capture the essence of sweet, sweet summertime thanks to a little help from your slow cooker. Frozen berries are gloriously juicy when mixed with sugar and lemon juice. As soon as the mixture starts to bubble and boil, you know it's time to get your dumpling-making pants on. Reach for your trusty box of Bisquick™, add in a few tablespoons of sugar and milk and mix until a sticky-wet dough forms. Drop the sweetened dumpling dough onto the blackberry mixture and let your slow cooker work its magic. The steam your slow cooker creates makes for an ideal dumpling-cooking environment turning out ultra-light and fluffy results. Spoon the syrupy blackberries over your cinnamon-dusted dumplings, dollop with vanilla ice cream or whipped cream and devour. It's that easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 6

Number Of Ingredients 9

1 package (14 ounces) frozen blackberries (3 cups), thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup Bisquick™ Original baking mix
2 tablespoons sugar
1/3 cup milk
Ground cinnamon
Whipping (heavy) cream or vanilla ice cream, if desired

Steps:

  • Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
  • Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
  • Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.
  • Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
  • To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.

Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

JUANITA'S BLACKBERRY DUMPLINGS



Juanita's Blackberry Dumplings image

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.

Provided by charlo

Categories     Desserts

Time 1h5m

Yield 12

Number Of Ingredients 10

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
¼ cup shortening
1 egg yolk
5 tablespoons milk

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.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g

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