BLACKBERRY DUMPLINGS

My mother’s specialty, she was the eldest of 6 children, her mother died when she was twelve years old and cooked for the family from 12 years old. Blackberries were abundant in southern Missouri in the summer and made blackberry dumplings for her siblings instead of a cobbler.

I’ve never seen a recipe for dumplings so I guess this is something my mom came up with.Perhaps a quarter of blackberries went a step further by making dumplings instead of cobbler.

These blackberry waffles capture the essence of a sweet sweet summer thanks to a little help from your slow cooker. Frozen berries are great when mixed with sugar and lemon juice. Once the mixture begins to boil and boil, you know it’s time …

To prepare this recipe you will need the following ingredients

° 1 liter of fresh blackberries

° 2 cups white sugar or to taste

° 2 cups of water

° 2 tablespoons butter

° 1 teaspoon cinnamon

° 2 cups flour

° 1 teaspoon salt

° 1/4 cup margarine

° 1 egg yolk

° 5 tablespoons of milk

How to make it :

Choose a large saucepan and put in the raspberries, sugar, water, butter, and cinnamon together. Then cooking and stirring occasionally on medium heat for 21 to 31 min

In a mixing bowl, whisk together the flour and salt. Using a knife or pastry mixer, chop the margarine until the mixture resembles coarse crumbs. Stir the egg yolks and crumbs.

After that add the milk one tablespoon each time, stirring with a fork, until the flour mixture becomes wet. Make sure you don’t add more milk than you need: when you squeeze out a handful of the wet pastry mixture, it should form a ball.

Nextly divide dough in half also form to small balls. But if you like flat dumplings, you can roll it into a flat circle and cut into strips, then cut the slices into squares.

Once they are done, drop the dumplings (balls or slices) into the berries and let them simmer, covered, over medium heat for about 15 minutes. Then shove dumplings down to juice, but do not stirring to they are fully cooked .