Wednesday, July 22, 2015


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.

cookie says: These were OK. They would be better fried. I recommend serving them cold.

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