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1
Slow cook the cherries, sugar, and 1/2 cup brandy (to taste) until tender.
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2
Put the mixture into the refrigerator to cool.
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3
Open the package of dumpling wrappers, remove 5 wrappers, and keep a damp tea towel (or damp paper towel) over the remaining wrappers.
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4
Take the cherry, sugar and brandy mix out of the fridge once it's cooled enough to handle it.
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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!
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6
Do the other 4 wrappers, then take out another five and repeat until you run out of dumplings or wrappers.
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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.
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8
To cook the dumplings, use only ONE of the cooking methods listed below, then go the the plating step (#11).
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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.
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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.
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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.
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12
Optionally, a scoop of ice cream (vanilla or cherry) on the side makes for a heavenly flavor.
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13
Any additional sauce can go on top of the ice cream.
