Blackberry Dumplings
Source of Recipe
www.idunno4recipes.com
List of Ingredients
DOUGH:
1 3/4 cups unsifted flour
2/3 cup vegetable shortening
1 cup sugar
1 dash salt
1/2 teaspoon salt
1/3 cup cold water
FILLING:
4 cups washed fresh blackberries
1/4 cup flour
1/2 cup butter, or more
SYRUP:
1 cup simple syrup
1 cup crushed berries
TOPPING:
1 cup unwhipped heavy cream Recipe
Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better, just enough to hold it together). Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other. Chill dough for 1 hour, then roll out ball to a 8" or 9" circle. Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Mix some of the "crushed berries" into the simple syrup.
Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling. Repeat until all dough and berries are used. Preheat oven to 350¼F. The enclosed bundles of berries are placed in a 9x13 baking pan. Over this a syrup is poured to the depth of the first knuckle of my grandmother's index finger (maybe about one inch). I'm guessing it was a simple sugar syrup, but maybe with the addition of some smashed blackberries. All of this was cooked in a 350¼F oven until it looked REALLY good--brown and bubbly--with the whole house smelling heavenly.
SIMPLE SYRUP:
2 1/2 cups sugar
3/4 cups light corn syrup
1 1/4 cups water
Combine all ingredients in a large saucepan. Stir over low heat until sugar is completely dissolved. When clear, wash down sides of pan with a brush dipped in cold water. Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals. Uncover and increase the heat. Boil without stirring for 5 minutes. cool, pour into jars, and cover tightly. Store at room temperature. Makes about 2 3/4 cups.
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