4.14.2008

Sour Cherry Dumplings with Cherry Lychee Sauce

  • 1 pack, round wonton wrappers (wheat)
  • 1 package, frozen sour cherry
  • 1 cup of sugar
  • 1 can of lychee in syrup

Defrost the frozen cherries in a colander over a bowl. Set aside the collected juice from the bowl. Move the cherries into the cleared bowl and add the sugar. Allow to stand for at least 2 hours. Drain the juice collected (press the cherries lightly to get most of the moisture out) and set it aside (with the previously collected juice).

Fill wonton wrappers with cherries (4-6) and seal well. At this point the dumplings can be frozen for up to a week or refrigerated for a day or so. Boil a pot of water. When the water comes to a boil, add the dumplings and let boil for 7-10 minutes.

Sauce.

Reduce the reserved cherry juice with some syrup from the lychee can, on slow heat, until the mixture is sweet and slightly thickened.

Serve.

Drain the dumplings and toss with some butter. Serve immediately with sauce.




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