Cherry Dumplings in Brandied Butter

1. 1

   Slow cook the cherries, sugar, and 1/2 cup brandy (to taste) until tender.

2. 2

   Put the mixture into the refrigerator to cool.

3. 3

   Open the package of dumpling wrappers, remove 5 wrappers, and keep a damp tea towel (or damp paper towel) over the remaining wrappers.

4. 4

   Take the cherry, sugar and brandy mix out of the fridge once it's cooled enough to handle it.

5. 5

   Wet the edges of a dumpling wrapper with water, put a teaspoon (about 4-5 cherries) into the center, then fold the dumpling wrapper over and seal the edges together with a fork or your fingers, like ravioli -- the seal must be tight!

6. 6

   Do the other 4 wrappers, then take out another five and repeat until you run out of dumplings or wrappers.

7. 7

   To make the sauce, dissolve the butter in 1/2 cup of brandy until you have a creamy consistency, then take off the heat.

8. 8

   To cook the dumplings, use only ONE of the cooking methods listed below, then go the the plating step (#11).

9. 9

   Cooking method 1: To steam the dumplings -- prepare a steamer (e.g., a wok with an insert, or bamboo steaming trays above hot water), then put the dumplings in a single layer into the steaming vessel and cover; steam for ca 10 minutes.

10. 10

    Cooking method 2: To boil the dumplings -- boil a good amount of water in a pot (at least 3-4 inches deep), drop the dumplings in, and cook until they float.

11. 11

    Once you have cooked the dumplings, puddle the brandied butter in a rimmed plate, put 2-4 dumplings in the center, then garnish with chocolate curls.

12. 12

    Optionally, a scoop of ice cream (vanilla or cherry) on the side makes for a heavenly flavor.

13. 13

    Any additional sauce can go on top of the ice cream.

* Per serving · 4 servings · Values may vary.