Canadian Boiled Dumpling
Picture courtesy of the foodie patootie.
Recipe Summary Canadian Boiled Dumpling
This traditional native Canadian dessert is made with raisins and molasses. This size dumpling feeds many, it is usually sliced thinly and served by itself or with a bit of butter. The original recipe is from Mathilda Michano. Enjoy!Ingredients | Cajun Boiled Peanuts Recipe8 cups all-purpose flour1 cup white sugar2 tablespoons baking powder1 teaspoon salt1 (15 ounce) package raisins1 ½ (12 fluid ounce) cans evaporated milk2 cups dark molasses1 teaspoon vanilla extract¾ cup lard, meltedDirectionsStir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to work the melted lard into the flour mixture until coarse and crumbly. Mix in the molasses mixture until a wet, sticky dough is achieved.Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat.Scrape dough into the center of a clean, 2x2 foot cotton cloth. Bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top.Carefully place dumpling into boiling water, making sure it is immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours.After 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. Place onto a plate and allow to cool. Serve warm or cold.Info | Cajun Boiled Peanuts Recipeprep:
15 mins
cook:
3 hrs 30 mins
additional:
30 mins
total:
4 hrs 15 mins
Servings:
20
Yield:
1 Canadian dumpling
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