*  Exported from  MasterCook  *
 
                 Cherry Dumplings With Cherry Krisch Sauce
 
 Recipe By     : Fresh Fruit Desserts:Classic & Contemporary
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Sheryl D
                 Appetizers                       Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cherry Kirsch Sauce
    4      Oz            Cherries -- Pitted
      1/2  Cup           Sugar
    1      Pinch         Salt
      3/4  Cup           Water
    1      Tbsp          Arrowroot
      2/3  Cup           Kirsch
                         Cherry Dumplings
    1      Cup           Flour
    1      Tsp           Baking Powder
    1      Tbsp          Superfine Sugar
      1/4  Tsp           Salt
    2      Tsp           Minced Orange Peel
    1      Tsp           Minced Lemon Peel
      1/3  Cup           Milk - Plus 1-2 Tbsp More
    2      Tsp           Melted Butter -- Cooled
   24                    Cherries -- Pitted
                         Sugar
 
 Sauce:  Combine the cherries,sugar, salt and water in a saucepan; bring
 to 
 a boil, lower heat and simmer for 5 minutes. Strain the liquid into a 
 bowl, reserving the whole cherries in the strainer. Return the liquid to 
 the pan. Dissolve the arrowroot in 2 tbsp of cold water andadd to the 
 cherry liquid. Stir andcookover low heat for 5 minutes, until thickened; 
 add the kirsch.  Return the whole cherries to the pan.  Just before 
 serving, reheat the sauce for 2-3 minutes.
 
 Dumplings:  Sift the flour, baking powder, sugar andsalt; add the peels 
 and stir.  Trickle the milk and butter over the dry ingredients and mix 
 until the mix is moistened and blended.  Do not overmix.  Divide the
 dough 
 into 24 even pieces; roll each piece of dough out on a floured board into
 
 a 3-inch circle.  Place one cherry in the center of each circle.  Wet the
 
 outside edges and fold the dough to enclose the cherry; roll each into a 
 ball.  If the dough does not seem to be sticking, lightly dampen hands
 with 
 water and presss the dough together.  Place dumplings on a place; cover 
 with wax paper and chill.
 
 Steam dumplings for 10 minutes (a bamboo steamer works best).  Pour the 
 cherry sauce into the bottom of a large ovenproof serving dish andkeep 
 warm in a low oven.  When the first batch of dumplings is done, place 
 theminthe sauce andrepeat the procedure with the remaining dumplings.  
 Serve hot with a sprinkle of sugar atop each dumpling.  
 
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