my little dumpling

blackberries in the pot
just have to love this time of year with the garden bursting out it's seams and the blackberries hanging ripe on the bushes! We are gathering blackberries today to make jam for my step-daughter Caty to take back to Vancouver, and for dinner tonight this great dumpling recipe from the "Gluten-free Gourmet" ... that is an amazing cookbook!

Blackberry Dumplings

drop in dumpling dough
4 cups Blackberries (others berries or juicy fruit works too)
1 cup water
1 1/2 cups sugar
1 Tbsp lemon juice
2 Tbsp sugar
3 Tbsp shortening
1 egg
1 tsp vinegar
1/3 cup water
1/2 cup brown rice flour
no peeking for 20 minutes!
1/3 cup potato starch
3 Tbsp corn flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp soy milk powder
Place the berries, water, sugar & lemon juice in 4 quart sauce pan on the stove. Bring to gentle boil while making dumplings.
In a mixing bowl, cream the sugar & shortening. Beat in the egg, then vinegar. Stir in the water alternately with the mixed dry ingredients.
Drop dough by 8 spoonfuls onto the boiling fruit sauce. Cover, turn to simmer, and cook without peeking for 20 minutes. Serve hot in small bowls with the fruit sauce spooned over the dumpling.... fabulous with cream or ice cream over.

See the book:  The Gluten-Free Gourmet: Living Well without Wheat ... this has become a starting point for so many recipe ideas!


  1. I have been so busy I haven't been able to pick any berries this year. I hope some are still good enough for this week. - Margy

  2. Oh! I hope so. Now the rain today makes me worried about the berry picking possibilities for wine-making. What a fabulous free food to have in our community!