Alaskan Cranberry Dumplings
This recipe was included as part of a recipe for “roast wild duck with red cabbage stuffing and cranberry dumplings” in the collective cookbook “cooking alaskan.” it is from “out of alaska’s kitchens.” a delicious and unusual addition to meals! (if you’re in a hurry, you can also use wonton wrappers instead of making your own dough. see note below.)
Steps
Place the cranberries in a saucepan , cover with water , and simmer until the berries have burst and the water is colored.
Drain , reserving the liquid.
Set both aside.
In a large bowl , mix together the sifted flour , salt , and baking powder.
With a pastry blender or a couple of knives , cut in the chilled butter until the mixture is a bit smaller than pea-sized.
Make a well in the middle of the mixture , then pour in the milk and quickly stir it until it just sticks together to form a dough.
Turn the dough out onto a lightly floured board and knead gently for no more than 10 times.
Wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
About 60 minutes before you intend to serve the dumplings , roll out the dough on a lightly floured board until it is about 1 / 4-inch thick , and cut into 4-inch squares.
Fill the center of each square with a bit of the cooked cranberries and sprinkle each generously with.
Ingredients
cranberries, flour, salt, double-acting baking powder, butter, milk, sugar, cinnamon