Hot Cherry Dumplings Recipes

THE EASIEST CHERRY DUMPLINGS

Steps:

• Place the frozen cherries into a bowl and let them thaw.
• Once the cherries are thawed, place a small amount in your hands and try to squeeze all the juice out into a separate bowl. Repeat this step with the remaining cherries. You will end up having about 1 cup of juice.
• Place the juice into a small saucepan, add sugar and bring to a boil on a medium- low heat. Cook for about 20 minutes, until the juice is reduced in size and starts to thicken. Place the sauce in a cold place and let it cool.
• Fill up a large pot with water and place it on a medium-high heat.
• Place a heaping tablespoon of cherries (6-7 cherries) in the middle of the wonton. Wet the edges of the wonton with some water, and fold them into a triangle shape. Press the edges together, making sure that the dumplings are sealed. Repeat this step until you run out of cherries.
• Before you add the dumplings into the boiling water, make sure you have the colander, the sauce and the serving plates nearby, because you will need it them in an minute.
• Boil the dumplings for one minute. Strain the water and immediately transfer the dumplings onto the serving plates and drizzle with the sauce. Serve immediately.

CHERRIES WITH CINNAMON DUMPLINGS

Steps:

• Combine cherries and 1/3 cup sugar in a large skillet. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until syrupy, 8 to 10 minutes. In a small bowl, combine cinnamon and remaining tablespoon sugar; set aside.
• Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
• Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
• Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream if desired.

OLD FASHIONED BAKED CHERRY DUMPLINGS

Steps:

• preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
• allow this to stand while you prepare the rest of the dumplings.
• in a large mixing bowl, sift together the flour, baking powder, and salt.
• cut in 4 tbls of the butter until fine crumbs are formed.
• in a small bowl, bet the egg and add the milk.
• combine with the flour mixture and stir unti just blended.
• dot the cherries with the remaining 2 tbls of butter.
• drop the batter by heaping tablespoons on top of the cherries.
• you should have about 6 mounds.
• in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
• sprinkle on top of the butter.
• bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
• the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.

CHERRY DUMPLINGS

Steps:

• In a large saucepan, combine the cherries with juice, 3/4 cup sugar and water; bring to a boil. Reduce heat; cover and simmer., Meanwhile, in a small bowl, combine the flour, baking powder, lemon zest, salt and remaining sugar. Stir in milk and butter just until moistened., Drop by tablespoonfuls onto simmering cherry mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

CHERRY SLUMP

Steps:

• Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil.
• Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries.
• Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.

CHERRY DUMPLING SOUP

Steps:

• Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.

HOT CHERRY DUMPLINGS

Steps:

• Combine cherries and water in a 2-quart saucepan; bring to a boil.
• Combine 1/2 cup sugar, cornstarch, and salt; stir into cherry mixture.
• Cook, stirring constantly, until thick and clear. Add food coloring, if desired.
• Combine 1/4 cup sugar and biscuit mix; stir in milk. Drop by spoonfuls on hot cherry mixture.
• Cover tightly and cook gently over medium heat about 15 minutes or until dumplings are firm.
• Serve hot dumplings in compote; pour cherry mixture over dumplings, and top with whipped cream, if desired.