Sallie Ann Robinson’s Cookbook

For authentic, lowcountry dishes made with love and memories, Sallie Ann Robinson has brought some of her own recipes to depict what historical Gullah favorites she just adores making. These blackberry dumplings are the perfect way to celebrate after any dinner. Serve them as a comforting but elevated dinner party dessert or, at home on a week night for a special family treat. Whatever the occasion, you cannot go wrong!

Blackberry Dumplins

Ingredients (serves 4)

1 pound fresh or frozen blackberries

2 cups sugar

2 cups water

Ingredients (dough)

1 cups self-rising flour

1/2 teaspoon salt

1 teaspoon sugar

3 tablespoons vegetable shortening (Crisco or lard, but not oil)

1/4 to 3/4 cup water

Directions

[1] Place the blackberries and sugar in a medium saucepot with 1 cup water, and bring to a boil over medium heat for 3 to 4 minutes, stirring, until it thickens to a sauce. Reduce the heat to low and keep the blackberries warm as you make the dough.

[2] In a large mixing bowl, stir together the flour, salt, sugar, and vegetable shortening with ¼ cup water. Add more water, up to ¾ cup, as needed until the dough is loose and soft enough that you can scoop it out with a spoon.

[3] Increase the heat of the blackberry pot to medium.

[4] Scoop 1 teaspoon dough at a time and drop it into the saucepot of blackberries. When the dough rises to the top of the blackberry sauce, use a tablespoon to turn it so the dough cooks evenly as it hardens. Drop in as many teaspoons of dough as you can at the same time, but leave a little room between them for the dough to swell. When all the dough is turned and has the consistency of a doughnut, the blackberry dumplings are ready to eat.

Not only are these delicious, but your guests won’t be able to get enough of these sweet and doughy treats.

Besides a Valentine’s Day bash, these are amazing for a dinner party dessert, or a sweet bite whenever you feel like it.

Dessert out at a restaurant is great, but being able to have something in the comfort of your own home after a long night out is sometimes even better, and these will taste professionally made, while reminding you of the lowcountry cuisine that all islanders have come to absolutely love and appreciate.

Sallie Ann Robinson’s cookbook is filled with historical and authentic dishes that’ll completely transform the way you do dinner parties or regular dinner at home. Binya now has this cookbook in stock and we’re getting hungry already!