Pear Dumplings Recipes

PEAR DUMPLINGS

Steps:

• Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
• Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.
• Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.
• Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

PEAR DUMPLINGS

Steps:

• 1. Cut, core and cut pears or apples in to 8 pieces. Roll one apple or pear slice in each crescent roll. Place in 9 x 13 pan. Mix Margarine or butter with sugar in saucepan till melted. Add Mountain Dew. Pour over dumplings. Bake at 350 degrees about 20 minutes.
• 2. I had a little bit of Pampered Chef cinnimon and sugar in the pantry so I sprinkled that on top of these.

PEAR MELBA DUMPLINGS

Steps:

• In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21x14-in. rectangle. Cut into six squares. , Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal. , Place in a greased 15x10x1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown., For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired.

SUGAR ENCRUSTED PEAR DUMPLINGS

Steps:

• In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
• Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
• You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
• Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
• If desired, drizzle with extra honey just before serving. Serve warm.

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!