Blackberry dumplings

Total Time
35 min
20 min
15 min
These boiled fruit dumplings are an Old World treat. Served as a breakfast or dessert with tea or coffee, they are quite simple to make. Traditionally, the dough is wrapped around a piece of whole fruit—a strawberry, blackberry, pitted cherry or apricot—but the convenience of jam means you can whip these up with what you have in your fridge or cupboard. To drain the cottage cheese, simply empty the container into a wire-mesh strainer set over a bowl and refrigerate for about 1 hour to allow the whey to drain off.


1% low fat cottage cheese

1 cup(s), drained


1 large egg(s)

All-purpose flour

1 cup(s)

Table salt

¼ tsp

Spreadable fruit

1 Tbsp, blackberry


2 tsp


  1. Bring a large pot of water to a boil. In a medium bowl, beat cottage cheese until fairly smooth. Add egg and beat until pale yellow and smooth, about 1 minute. Sift in flour and salt; mix until all flour is incorporated. Divide dough into 8 pieces.
  2. On a lightly floured work surface, roll out the dough, 1 piece at a time, to a 3 1/2 inch diameter circle, 3/8 inch thick. Place 1 generous teaspoon of spreadable fruit in the center of each; bring up edges, pinch together and roll into balls.
  3. Place the dumplings in the boiling water one at a time (this helps to prevent them from sticking to each other). Reduce the heat and simmer until soft and cooked through, about 10 minutes. With a slotted spoon, transfer to a colander to drain. Serve, sprinkled with the sugar.