Raspberry Buttermilk Dumplings

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Low-Fat Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 cups - black raspberries
  • 1/4 tsp - lemon juice
  • 4.5 cups - white sugar
  • 2 cups - all - purpose flour
  • 1/2 tsp - baking soda
  • 3 tbsp - shortening
  • 3/4 cup - buttermilk
  • 1 cup - water
  • 1/4 tsp - salt

How to Make Raspberry Buttermilk Dumplings

  • In a large pot, combine the raspberries, lemon juice, sugar and water.
  • Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes.
  • Stir occasionally, but gently so as not to crush the berries.
  • Meanwhile, in a medium bowl, stir together the flour, baking soda and salt.
  • Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas.
  • Stir in the buttermilk until the dough comes together.
  • If it seems too stiff, add another splash of buttermilk.
  • When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries.
  • If needed, you can add equal amounts of additional sugar and water to the raspberries.
  • Drop the dumpling dough one tablespoon at a time into the boiling sauce.
  • Cover, and simmer for about five minutes, then remove the lid, flip the dumplings over and cover again.
  • Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.