Dewberry Dumplings Recipes

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.

Steps:

• In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
• Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
• Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

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.

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.

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.

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.

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.