Blackberry Dumpling Delight

Combine blackberries, sugar, water, butter, and cinnamon in a large saucepan. Heat the mixture over medium-low heat, stirring occasionally, until the blackberries have begun to soften and break down into a sauce-like consistency, taking around 20-30 minutes.

In the meantime, blend flour and salt in a separate mixing bowl. Use a knife or pastry blender to cut the shortening into the flour mixture until it resembles coarse crumbs. Gradually incorporate an egg yolk into the crumbs, followed by milk in small increments, stirring constantly with a fork until the mixture is moistened. Be cautious not to add excess milk; when you squeeze a handful of the moistened pastry mixture, it should form a cohesive ball. Divide the dough into two equal parts and shape each portion into a ball.

Roll one of the balls into a 1/4-inch thick round, similar to a pie crust. Using a floured knife, cut lengthwise strips that are approximately 2-3 inches wide from the dough. Repeat this process with the second ball of dough.

Using your hands, hold each strip of dough over the boiling blackberries and pinch off 4-inch lengths. Gently drop these dumplings into the berries, repeating the process until all the dough has been used. Cook the dumplings over medium heat for 15 minutes, allowing them to cook undisturbed until they are fully cooked. Resist the temptation to stir the dumplings prematurely, as this can cause them to clump together.