Blackberry Dumplings
Ingredients:
For the Blackberry Filling:
2 cups fresh blackberries (or frozen, thawed)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Dumpling Dough:
2 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup unsalted butter, cold and cubed
3/4 cup milk
For the Cooking Liquid:
1 cup water
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Directions:
Prepare the Blackberry Filling:
In a medium bowl, combine the blackberries, 1/2 cup sugar, lemon juice, cornstarch, vanilla extract, and salt. Gently stir until the blackberries are well coated. Set aside to let the mixture macerate for about 15 minutes.
Make the Dumpling Dough:
In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Do not overmix; the dough should be slightly sticky.
Prepare the Cooking Liquid:
In a large pot, combine the water, 1 cup sugar, vanilla extract, and lemon juice. Bring the mixture to a simmer over medium heat.
Assemble the Dumplings:
Using a spoon, drop heaping tablespoons of the dumpling dough into the simmering liquid. Make sure to space them evenly.
Spoon some of the blackberry mixture over the dumplings, allowing some to remain in the pot.
Cook the Dumplings:
Cover the pot with a lid and cook for about 15-20 minutes, or until the dumplings have doubled in size and are cooked through. Do not lift the lid while cooking, as the steam is essential for the dumplings to rise.
Serve:
Once cooked, use a slotted spoon to carefully transfer the dumplings and blackberries to a serving dish. Drizzle with the cooking liquid from the pot. Serve warm, and enjoy!
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: Approx. 250 kcal per serving (based on 6 servings) | Servings: 6