Irresistible Raspberry Buttermilk Dumplings

Recipe View In a large, heavy-bottomed pot, gently combine the raspberries, lemon juice, sugar, and water. Bring the mixture to a simmer over medium heat, stirring gently to dissolve the sugar. Once simmering, reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally to prevent sticking. (Estimated time: 20 minutes)

Recipe View While the raspberry sauce simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Estimated time: 5 minutes)

Recipe View Gradually stir in the cold buttermilk until a soft dough forms. Be careful not to overmix. If the dough seems too dry, add an extra splash of buttermilk, one tablespoon at a time, until it just comes together. (Estimated time: 3 minutes)

Recipe View Check the consistency of the raspberry sauce. It should be slightly above the level of the berries. If needed, you can add equal parts of additional sugar and water to adjust the sweetness and thickness. (Estimated time: 2 minutes)

Recipe View Drop the dumpling dough by rounded tablespoons into the simmering raspberry sauce. Be sure to leave some space between each dumpling. (Estimated time: 5 minutes)

Recipe View Cover the pot tightly and simmer the dumplings for 5 minutes. Then, remove the lid, gently flip the dumplings over with a slotted spoon, and cover again. Cook for an additional 10 minutes, or until the dumplings are puffed and cooked through. (Estimated time: 15 minutes)

Recipe View Remove the pot from the heat and let it stand, covered, for 10 minutes before serving. This allows the dumplings to fully absorb the flavorful sauce. (Estimated time: 10 minutes)