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.

AMARETTO CHERRIES WITH DUMPLINGS

Steps:

• Drain cherries, reserving 1/4 cup juice. Place cherries in a 3-qt. slow cooker., In a small bowl, mix sugar, cornstarch and salt; stir in reserved juice until smooth. Stir into cherries. Cook, covered, on high 7 hours. Drizzle amaretto over cherry mixture., For dumplings, in a small bowl, whisk flour, sugar, baking powder, lemon zest and salt. In another bowl, whisk milk and melted butter. Add to flour mixture; stir just until moistened., Drop by tablespoonfuls on top of hot cherry mixture. Cook, covered, 45 minutes or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

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 DEW DUMPLINGS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Unroll both tubes of crescent dough and separate into 16 triangles. Place 1 tablespoon cream cheese mixture in center of each triangle; top with 1 teaspoon pie filling. Fold points of short side over filling; wrap remaining point around dumpling. Pinch seams to seal., Transfer dumplings to a 13x9-in. baking dish. In a small bowl, mix sugar and butter; pour over dumplings. Pour Mountain Dew around dumplings. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 10 minutes before serving.

CHERRY SOUP

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

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.

CHERRY DUMPLINGS

Steps:

• In a large dutch oven, combine tart cherries (including the juice), sugar, water, cinnamon and almond oil.
• Bring to a boil.
• In the meantime, mix together the Bisquick baking mix and milk.
• When cherries have come to a boil, drop dumplings into cherry mixture by tablespoonfuls until all the dumpling mixture is used.
• Lower heat to medium and cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
• Remove from heat and let stand 20 minutes, covered.

CHERRY DUMPLINGS

Steps:

• Stir together water, lemon juice, cinnamon and cloves.
• Stir in pie filling and bring to a boil in a 10 inch skillet.
• Add enough milk to the egg to make 1/2 cup.
• Stir into the biscuit mix to make a soft dough.
• Drop dough by tablespoons on top of the boiling fruit.
• Simmer on low heat about 10 minutes more.
• Serve warm (scoop fruit over top dumplings in a bowl). Serve with cream if desired.