Lemon Ricotta Blackberry Dumpling Blintzes

By • April 6, 2011 4 Comments

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Author Notes: I decided early on that I wanted to do a sweet dumpling. I liked the idea of creating a dumpling in the savory fashion, but with a sweet filling. Lemon and Ricotta is one of my favorite pairings and I thought the berry topping would be a perfect combination. When I explained my recipe to my significant other his first reaction was, "Oh, so you want to make a blintz".... well, shockingly, I had never heard of a blintz! Too bad I can't take credit for this tasty creation, but it does vary slightly from the tradition blintz, hence keeping the dumpling in the title :)

Note: The dumpling dough comes from chow.com with my lemon zest variation.


Serves 4


  • 1 cup flour
  • 3/8 cup water
  • Zest from 1 lemon
  • 15 oz ricotta
  • 1.5 teaspoons pure vanilla extract
  • 2 tablespoons sugar
  • 1.5 tablespoons lemon juice
  1. Place the flour into the food processor
  2. Heat up the water in the microwave until is is just about boiling. I heated up about 3/4 of a cup of water, to ensure I had extra in case 3/8 was not enough to make the right texture.
  3. Zest the lemon into the food processor
  4. Turn the food processor on. While it is running, pour in the 3/8 cup of water. Turn off the food processor and check the texture. If should feel soft but firm enough to hold together. If it is not firm enough, turn the food processor back on on add more water. Once it is as the right texture, run the food processor 10 seconds more until a ball of dough is formed.
  5. Form the dough into a ball on a floured surface
  6. Knead the dough with the heal of your hand for about 2 min until you have created a smooth elastic surface
  7. Using a rolling pin, roll the dough out until it is paper thin, but thick enough to stay together
  8. Cut into 4'' x 4'' squares and repeat rolling with extras
  9. In a medium bowl, mix together ricotta, vanilla, sugar and lemon juice to taste.
  10. To make the dumpling, place a teaspoon of the ricotta mixture in the square the fold over. Use a fork to press down the edges of the dumpling.
  11. Repeat for the rest of the dough (should create about 12-14 in all)
  12. Heat a pan with a thin layer of oil.
  13. Once the pan is hot, add the dumplings to the pan and cook on both sides until they are golden brown and heated through.

Blackberry Lemon Sauce

  • 2 cups blackberries
  • 1/4 cup water
  • Juice from 1 lemon
  • 2 tablespoons sugar
  • 1 teaspoon corn starch
  1. Add the blackberries and the water to a sauce pan on high heat.
  2. When the mix begins to boil, turn down the heat to medium and add the remaining ingredients.

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