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Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from clintonhillbilly, who is the fourth generation in her family to make these blueberry dumplings. Here, she shares a unique way to showcase bright blueberries this summer.
This recipe has been passed down in my family for at least four generations. My great grandmother brought over this recipe when she emigrated from a village in Germany to New Jersey in 1923, but my mother was the first to actually write it down. Until then, it was taught from mother to daughter and made from memory.
I have many treasured childhood summer memories of waking up early in the morning to make the dough, letting it rise in the sun, and devouring oodles of steamed dumplings and blueberry sauce for lunch.
The recipe takes time, but is not difficult and well worth the investment of a few hours. Once you've tasted it, you will spend the time you wait for the dough to rise fantasizing about eating them.
The dumplings are hot, light, fluffy balls of dough—similar to Chinese steamed buns—and the blueberry sauce is sweet and tart. To me, they are totally unique. The dumplings should be hot and the sauce cool. You can pour the cool blueberry sauce over the hot dumplings, or you can do what I did as a little girl and poke a hole in them with a spoon, stuff them each with a spoonful of blueberry sauce, and then pour more blueberry sauce on top. But one warning: if you douse them with sauce immediately, the dumplings cool off too fast.
- 1 packet yeast
- 1/4 cup lukewarm water
- 1/2 cup milk, scalded
- 2 tablespoons sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 egg, well beaten
- 1 1/2 to 3 cups sifted all-purpose flour
- 1 pint of blueberries
- 1/2 cup sugar
- a little water
- 3/4 teaspoon lemon juice