The easiest cherry dumplings made with wonton wrappers, frozen cherries and a special cherry sauce.
I am involved in long love story with cherry dumplings… I’ve loved them since I can remember. And then we broke up for a few years because I was always short on time and didn’t feel like making the dough from scratch. About half a year ago, we got back together again. Now this relationship is stronger than ever because I discovered that wonton wrappers work wonderfully for this recipe and I came up with a secret cherry sauce. YUMMY!
Let’s start with CHERRIES. There are two reasons why I used frozen cherries in this recipe:
MY LATEST VIDEOS- Cherries are out of season.
- I needed to be able to squeeze the liquids (juice) out for the cherry sauce.
Moving on to WONTON WRAPPERS. The important thing to note is that the wrappers are really thin, so they will only require a minute of cooking and they need to be handled with care. I personally enjoy the fact that they are so thin because they make these dumplings very light and delicate.
These wrappers can be purchased in any Asian store. They are usually sold frozen, but a lot of stores carry the fresh variety as well.
When folding these wrappers, make sure you wet the edges so they stick together nicely. I usually have a small ramekin with some clean water and I dip the tips of my fingers in it when working with these dumplings.
The last thing I’d like to mention is THE SAUCE. I recommend not skipping it as it adds a lot of flavor to these cherry dumplings. Besides, it’s easy to make. Just place the juice and some sugar in a small sauce pan and boil for 20 minutes until most of it evaporates and you are left with thick, flavor-filled sauce.
Drizzle a generous amount of the sauce on top of the dumplings and enjoy!
THE EASIEST CHERRY DUMPLINGS
Ingredients
- 3 cups frozen cherries
- 20-25 wonton wrappers
- 1 tbsp brown sugar
Instructions
For the sauce:
- 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.
For the dumplings:
- 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.
Notes
Nutrition
Before you go…
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Sondra says
January 1, 2017 at 11:16 pmThis reeeaallllyy sounds amazing. I do have a question though. Would this recipe be able to be frozen at any step. I wasn’t sure since the cheeries are frozen. By the way I love your site. Happy New Year 2017
Tania says
January 2, 2017 at 11:20 amThanks, Sondra! I have never froze these dumplings before, since you make the sauce from the cherry juice and serve everything together. Let me know if you do freeze them, since other readers may wonder too. Happy New Year, my friend!
Sarah and Laura @ Wandercooks says
January 18, 2016 at 9:45 pmDessert wantons are the best! We’ve baked some in the oven too and they are such an easy and delicious treat. Definitely giving these a go.
Tania says
January 18, 2016 at 10:53 pmI really want to try baking the wontons. Thanks for the comment, Laura!
Cristie | Little Big H says
January 14, 2016 at 4:35 pmI have beautiful plump cherries on my fridge right now. I wonder how it would be with fresh? I might give it a go. It looks so good.
Tania says
January 14, 2016 at 4:40 pmIt tastes great with fresh cherries too. However, you wont have the juice to make the sauce for the dumplings when using fresh cherries.
Boastful Food says
January 14, 2016 at 9:46 amWhat a gorgeous idea for a sweet dumpling! Would make a great Valentine’s treat:)
Tania says
January 14, 2016 at 4:38 pmThanks! I absolutely agree!
Teresa says
January 12, 2016 at 11:12 amI love cherry dumplings, my mom use to made them every summer along with other fruit dumplings…
Tania says
January 12, 2016 at 5:59 pmThank you, Teresa! My mom used to make the best cherry dumplings in the world. Oh, sweet memories…
Beata says
January 11, 2016 at 8:51 pmvishniyi varkeniki (can’t spell in Russian words in English haha) are my favorite! I would always ask my grandma to make these for me as a kid. I typically only have them in restaurants because i’m intimidated to make them, but using wanton wrappers is such a great idea!
Tania says
January 12, 2016 at 5:58 pmThanks! It’s really easy to make those with wonton wrappers.
Christina says
January 11, 2016 at 9:05 amThanks for giving me an idea for using my frozen cherries that I have sitting in my freezer! Looks yum!
Tania says
January 11, 2016 at 5:18 pmIt’s my pleasure, Christina!
Diane says
January 8, 2016 at 8:58 pmWhat a creative way to make dumplings. I really like how you did this recipe! Pitting fresh cherries and making dumpling dough from scratch is a bit of a draw back. You solved these problems and came up with a lovely recipe!
Tania says
January 8, 2016 at 9:36 pmThanks, Diane!
Emma @ Supper in the Suburbs says
January 8, 2016 at 5:28 amWow! I’ve never heard of cherry dumplings before but cherries are my absolute favourite fruit. Thanks for sharing this interesting way of cooking with them. I always have wonton wrappers in my freezer so no excuse not to make these now.
Tania says
January 8, 2016 at 9:26 amI hope you’ll get to try these, Emma!
Fareeha says
January 7, 2016 at 11:27 pmWow, this just looks so breath taking.. amazingly visual treat
Tania says
January 8, 2016 at 9:25 amThank you so much, Fareeha!
Kirsten @ Treat Yourself Sweeter says
January 7, 2016 at 9:07 pmWhat an awesome idea!! I never thought of using that pastry for a treat like this… YUM!
Tania says
January 8, 2016 at 9:25 amThanks, Kirsten! It’s simple and tasty. 🙂
Kate @ Babaganosh.org says
January 6, 2016 at 10:52 pmThese dumplings are mouth watering!! My grandma makes these for us for special occasions, but I have always been too intimidated (OK OK, I am lazy!) to make the dough. This is brilliant. And frozen cherries are surprisingly a really good ingredient for dessert, I am sure they are great in these dumplings. How perfect to have the juice for the sauce come right from thawing the cherries!
Tania says
January 7, 2016 at 9:17 amThanks Kate! I came up with this sauce by accident, because I had a lot of juice leftover after thawing the cherries and didn’t want to throw it away. It turned out so good, that I do it every time now.
Natasha @ Salt and Lavender says
January 4, 2016 at 2:05 pmOk I LOVE cherries and these look drool-worthy even though I don’t have much of a sweet tooth. I’ve never used wonton wrappers but I think I need to start… I see so many yummy recipes made with them. I’m going to have to make these one day. Lovely photos too!
Tania says
January 4, 2016 at 4:50 pmThank you so much, Natasha! Wonton wrappers are new to me too, but I sure enjoy cooking with them.