This traditional recipe gets its unusual name from the grunting noises of the
dumplings as they bubble in the pot.

1 qt. blueberries
1/2 c water
1/2 c sugar
1 1/2 c flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1 tbsp. butter
2/3 c milk

Heat blueberries, water and sugar slowly until blueberries begin to soften,
then bring to a boil.  Simmer gently (5 minutes) while making dumplings.

Sift together flour, baking powder, salt and sugar.  Cut in butter and add
enough milk to make a soft dough.  Drop dumpling dough, by the
tablespoonful, onto hot berries (makes approximately 10).  Cover tightly and
cook 15 minutes without raising lid.  Dumplings will double in size.
Serve hot, spooning sauce over dumplings, and top with cream.
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