Description
Easy old-fashioned blackberry dumplings recipe with tender, fluffy dumplings simmered in homemade blackberry syrup. This nostalgic Southern dessert takes just 30 minutes and uses simple ingredients. Perfect with vanilla ice cream!
Ingredients
For the Blackberry Syrup:
- 3 cups fresh or frozen blackberries (no need to thaw if frozen!)
- 1/4 cup white granulated sugar
- 2 cups water
- 1/4 teaspoon nutmeg
For the Dumplings:
- 1¼ cups all-purpose flour (plus extra for handling)
- 1/4 cup white granulated sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (whole milk works best)
Instructions
Combine the blackberries, 1/4 cup sugar, water, and nutmeg in a medium saucepan. Place it on the stovetop over medium-high heat and bring it to a boil. Once it’s bubbling, reduce the heat to a medium boil, cover the pot with the lid, and let it cook while you make your dumpling dough. The berries will start breaking down and releasing their gorgeous color!
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined. Pour in the milk and stir with a spoon until a soft dough forms. The dough should be slightly sticky but manageable when you flour your hands. Don’t worry if it seems a bit wet—that’s exactly what we want!
Put about 1/4 cup of flour on a paper plate (this makes cleanup SO easy). Generously flour your hands—and I mean really coat them! This is the secret to handling the dough without it sticking everywhere.
Pinch off pieces of dough about the size of a walnut and gently roll them into balls between your floured palms. If the dough is too sticky, dust your hands with more flour from the plate. You should get 11 to 12 dumplings total. Don’t stress about making them perfect—rustic is beautiful!
Remove the lid from your simmering blackberry syrup. Carefully drop the dumpling balls into the bubbling liquid, spacing them out as much as possible. Immediately replace the lid—this is important because the steam helps cook the dumplings through! Let them cook for 5 to 7 minutes without peeking. You’ll know they’re done when they look puffy and cooked through.
Ladle the warm dumplings and blackberry syrup into bowls. Top with a generous scoop of vanilla ice cream or a dollop of whipped cream while they’re still hot.
Notes
- Don’t overmix the dough. Stir just until combined. Overworking develops gluten and makes tough dumplings.
- Use frozen berries in winter. They’re picked at peak ripeness and work just as well—sometimes better—than off-season fresh berries.
- Test one dumpling first. If you’re nervous, drop in one dumpling and let it cook for a minute. If it holds together well, add the rest!
- Add a splash of vanilla. A teaspoon of vanilla extract in the blackberry syrup adds another layer of warmth.
- Common mistake to avoid: Don’t let your syrup boil too vigorously when adding dumplings—medium heat is perfect. Too hot and the outsides cook before the insides are done.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American