*  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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