Cherry Dumplings Food

CHERRY DUMPLINGS (CHERRY 'VARENIKI')

Steps:

• In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 stick butter/margarine, 1 tsp salt, and 3 cups of flour. Mix at low speeds until thoroughly combined. Add 2 more cups of flour and knead until a smooth dough, that doesn't stick to the sides of the bowl forms.
• Let rest for 30 minutes to 1 hour, at room temperature.
• Drain the cherries from the liquid over a colander.
• Dust a couple of rimmed baking sheets with flour. Set aside.
• Once the dough has rested, divide it into 4 equal parts and shape them into balls.
• Working with one dough ball at a time, roll it out with a rolling-pin until about 2 mm thin, dusting the surface with flour, to keep the dough from sticking to the table. Using a round cookie cutter, cut out circles, as close to each other as possible. Collect all the pieces around the circles and add them to the rest of the dough (keep the dough balls covered between use).
• Place 2 cherries in the middle of each circle. Working with one circle at a time, fold it in half, keeping the cherries from moistening the edges (this will keep them from forming a seal), and press the two edges together to form a half circle shaped dumpling. Place it onto the dusted baking sheet. Keep working with the rest of the dough circles and then move onto the next dough ball, until all dough and cherries are used.

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 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 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.

CHERRY-PEACH DUMPLINGS

Steps:

• In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

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.

CHERRY DUMPLINGS

Steps:

• Combine all sauce ingredients in the order given. Simmer for 5 minutes.
• For dumplings, sift dry ingredients. Rub in butter, add milk and stir. Drop into sauce by teaspoons. Cover and steam for about 20 minutes.
• Serve warm.

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.

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.

CHERRY DUMPLINGS

Steps:

• 1. Boil the cherries and sugar. Batter: barely mix the flour, salt, milk, baking powder, sugar and butter. Don't break the lumps. Drop into cherries by spoonful. Cover and let simmer 15 minutes. Serve plain or with ice cream. Very good!

SWEET CHERRY DUMPLINGS

Steps:

• Combine semolina, flour, powdered sugar and salt. Stir in eggs and add a little cold milk as needed. Wrap dough in foil and chill for 1 hour.
• Combine quark, sugar, cherry liqueur, cinnamon and vanilla sugar. Chop dried sour cherries and stir into mixture.
• Thinly roll out dough on a lightly floured surface. Cut out rectangles, about 5 x 8 cm (approximately 2 x 3 inches). Add a bit of cherry mixture to the lower half of each rectangle, then brush edges with egg whites and fold in half. Press edges well. Melt butter, add cane sugar and poppy. Remove from heat and set aside.
• Boil plenty of water in a large pot. Add dough packets and cook for 2-3 minutes. Remove, drain briefly and serve with poppy butter.