Step 1: Make the Blackberry Sauce

In a large saucepan, combine:

• 1 quart blackberries

• 2 cups sugar

• 2 cups water

• 2 tablespoons butter

• 1 teaspoon cinnamon

Cook over medium heat, stirring occasionally for 20 to 30 minutes. The blackberries will begin to break down into a rich, deep sauce, and the sugar will dissolve, creating a syrupy base.

🍇 Pro Tip: If you like a thicker sauce, let it reduce longer or mash some of the berries against the side of the pan as they cook.

Step 2: Make the Dumpling Dough

While the blackberry sauce simmers, it’s time to prepare the dumplings.

1. In a mixing bowl, whisk together the flour and salt.

2. Cut in the shortening using a knife or pastry blender until the texture resembles coarse crumbs.

3. Stir in the egg yolk.

4. Gradually add milk, one tablespoon at a time, tossing with a fork after each addition.

Stop adding milk when the dough is moist but not sticky. When squeezed in your hand, it should form a firm ball without crumbling or sticking.

🧈 Dough Tip: Do not overmix. Overworking the dough can lead to tough dumplings.

Step 3: Shape the Dumplings

This step is all about personal preference.

• Some people like to roll the dough into small balls—about the size of a walnut.

• Others prefer flat dumplings, rolling out the dough and cutting it into strips or small squares with a knife or pizza cutter.

🥄 Either way works! Just be sure to keep your dumplings uniform in size so they cook evenly.

Step 4: Cook the Dumplings

Once the blackberry sauce is thick and flavorful, drop in your dumplings—whether they’re round or square.

Cover the saucepan and simmer over medium heat for 15 minutes. Avoid stirring. You may gently push dumplings down into the juice, but don’t stir until they are fully cooked or they may fall apart or clump together.

You’ll know they’re done when they’re firm, fully cooked through, and beautifully infused with the berry syrup.