Indigenous Dumplings with Berries
Recipe courtesy of Crystal Wahpepah

Indigenous Dumplings with Berries

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Berries are as indigenous to American landscapes as are my people. That’s why you’ll find them in savory as well as sweet dishes, powdered for medicinal purposes and crushed for dye. They are a staple of our diets--and they are my jam. This simple recipe is evocative of a traditional stovetop cobbler with pillowy biscuit-like dumplings. The natural sweetness of the blueberries and blackberries is heightened by all-natural grape juice and pure maple syrup. Served warm from the stovetop, it’s both comforting and invigorating--and a window into my story with food.



  1. Add blueberries and blackberries to a saucepan with grape juice, maple syrup and 1 cup water. Let it come to a simmer on low heat and simmer until fully cooked down, about 5 minutes; set aside.
  2. Prepare dumplings in a mixing bowl: add flour, baking powder and salt. Mix together, then add egg and 1/2 cup room-temperature water and mix.
  3. Bring berry mixture back to a simmer. Drop dough mixture with a spoon into simmering mixed berries and stir together; simmer until dumplings are cooked, about 10 minutes. Serve warm or at room temperature. Top with fresh blueberries and blackberries.