Sweet blackberry filled dumplings that may be served these hot, warm, or cold.
makes 10-12
12 tablespoons cold butter
2 cups all-purpose flour
¼ cup granulated sugar
2 eggs
½ cup blackberries, fresh or frozen (thawed)
14 ounces cream cheese, room temperature
1 egg yolk, optional
3 tablespoons granulated sugar or to taste
¼ cup sour cream
pinch of ground cinnamon
pinch of salt
granulated sugar
sour cream for garnish
Combine flour and ¼ cup of sugar.
Rub in butter until well combined and mixture is crumbly.
Stir in the eggs (add a little water if necessary).
Form dough into a ball.
Place in plastic wrap and refrigerate 1 hour.
Wash blackberries and mash with a fork.
Add cream cheese, egg yolk, 3 tablespoons sugar, sour cream, cinnamon, and salt.
Roll dough into ball about the size of a large walnut.
Press flat with the palms of your hands.
Place a little filling in the center and seal the dough well.
If the dough becomes to soft at anytime, put back in the refrigerator for a few minutes.
Place in to boiling water (in batches of 6-8).
Boil until dumplings rise to the top.
Remove and sprinkle with sugar.
Serve with sour cream.
Comments:
cookie says: These were OK. They would be better fried. I recommend serving them cold.
