Pear Dumpling Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together.

Pan size: 4 quart pot
Temp: boiling water
Baking time: 10 to 12 minutes
Servings: 8

Pear Dumpling Recipe

1/2 cup butter
1 1/4 cup ricotta cheese
2 egg yolks
1 pinch of salt
1 1/4 cup flour
6 - 8 tablespoon milk

2 large, ripe Bartlett pears, peeled, cored, and cut into 4 chunks each
3 quarts of salted water
1/2 cup butter
2/3 cup breadcrumbs
2 tablespoons poppy seeds
big pinch of cinnamon
big pinch of all spice
powdered sugar for dusting

1. Cream the butter, add egg yolks, ricotta cheese , flour, and salt, together mixing well. If your ricotta is rather stiff like mine, you'll end up with a crumbly mixture. Add milk by the tablespoon until the dough comes together in a smooth ball. It will still be rather stiff. If your ricotta is soft, omit the milk.

2. Shape the dough into a thick roll and pop it into the fridge for 30 minutes. In the meantime, prepare the pear. Boil the salted water. Cut the chilled dough roll into 8 slices. on a lightly floured service, roll out each piece of dough until it's big enough to be wrapped around the pear chunks. Make sure to pinch the seams well (which is a bit easier using naturally round fruit).

3. Carefully put the dumplings into the water and let it come to a boil. Let the dumplings simmer for about ten minutes. They are ready when they start floating. Note: Make sure to stir once or twice to prevent them from sticking to the bottom. Otherwise they won't float when ready.

4. In the meantime, melt the butter in a skillet. Add bread crumbs, poppy seeds, and spices. Fry until crisp, stirring frequently, remove from the heat and set aside. Remove the pear dumplings with a slotted spoon and lay the cooked dumplings in the breadcrumbs and sprinkle with lots of powdered sugar.

Helpful hint

Serve 2- large dumplings per person with a main course. Serves 4. As dessert, this is enough for 6 to 8 people. If you have leftovers, freeze the dumplings and the breadcrumbs separately. To thaw the dumplings, put into cold water and let come to a boil or use a microwave.