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:
- 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
- 3 cups frozen cherries
- 20-25 wonton wrappers
- 1 tbsp brown sugar
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.
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