Mama Lachute's Blackberry Dumplings

Name: Mama Lachute's Blackberry Dumplings
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3 pints fresh blackberries, rinsed well and drained; 3 cups sugar; 4 cups water, divided; 1/2 lemon, juiced; 1 teaspoon vanilla extract; 4 tablespoons butter; 2 1/2 cups all-purpose flour; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 6 tablespoons butter; Scant 1 teaspoon dry quick-rise yeast; 1 1/2 tablespoons warm water; 1 cup buttermilk; Whipped cream or Vanilla ice cream, for serving, optional

Recipe courtesy of Charlotte Armstrong

Show: Emeril Live

Episode: Back Country Cooking

Mama Lachute's Blackberry Dumplings

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Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

643

Total Fat

16

Saturated Fat

10

Carbohydrates

121

Dietary Fiber

7

Sugar

85

Protein

7

Cholesterol

42

Sodium

360

Total: 50 min
Prep: 30 min
Cook: 20 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

643

Total Fat

16

Saturated Fat

10

Carbohydrates

121

Dietary Fiber

7

Sugar

85

Protein

7

Cholesterol

42

Sodium

360

Total: 50 min
Prep: 30 min
Cook: 20 min

Ingredients

For the blackberry topping:

3 pints fresh blackberries, rinsed well and drained

3 cups sugar

4 cups water, divided

1/2 lemon, juiced

1 teaspoon vanilla extract

4 tablespoons butter

For the dumpling dough:

2 1/2 cups all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons butter

Scant 1 teaspoon dry quick-rise yeast

1 1/2 tablespoons warm water

1 cup buttermilk

Whipped cream or Vanilla ice cream, for serving, optional

Directions

For the blackberry filling:
In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes.
Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan.
Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat.
For the dumpling dough:
In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs.
In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough.
Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes.
Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream.

Mama Lachute's Blackberry Dumplings

Mama Lachute's Blackberry Dumplings

For the blackberry topping:

For the dumpling dough:

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