How to Make My Carolina Blackberry Dumpling Dessert

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By Sarah Wilson CCRP
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blackberries in the wild

When I was growing up in South Carolina, blackberries grew wild around us. We went out and picked them, washed them, sprinkle sugar on top and eat them. My mother would have us pick them so she could make blackberry dumpling for Sunday dessert. I remember helping her make it and it seemed so easy. It's a great little dessert that is quite filling with very little effort to make. Enjoy!!

Difficulty: Easy

Instructions

Things You'll Need:

1 qt fresh firm blackberries (not overripe
1 cup of granulated sugar
1 tablespoon of butter
2 cups of water
1 3/4 cups self-rising flour
1 stick of butter
3/4 cup milk (can use buttermilk if preferred)
Pot with lid (approx. 2qt or 3qt size)
Cooking utensils

Step 1

Wash the blackberries with cold water and pour them in the pot.
Step 2

Pour in 2 cups of water (or just enough to cover the blackberries).
Step 3

Stir in 1 cup of granulated sugar. (Sugar is added depending on the desired sweetness. Once the blackberries start cooking, sample the juice. If it's not sweet enough, add more sugar.)
Step 4

Cook on low to medium heat for 10 minutes. Start preparing the dumplings.
Step 5

Combine flour, butter and milk. Mix the ingredients until it is thick like dough for biscuits. Knead with hands until dough is firm.
Step 6

Tear off approximately two inches of the dough and gently roll into hands using a circular motion to achieve a round shape like doughnut holes. Continue until all dough is gone.
Step 7

Drop the rounded dough into the simmering blackberries at least 1 inch apart. This is where the size of the pot is important. You want the dough to be far enough apart that when they start to cook and rise (as biscuits normally do!), that they do not merge. So make sure the pot is large enough for all of the dumplings.
Step 8

Cook for 5 minutes. Turn dumplings over and let cook for another 5 minutes.
Step 9

Cool and serve.