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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

FRUIT DUMPLINGS (aka CHERRY STRUDEL) Recipe

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This recipe for FRUIT DUMPLINGS (aka CHERRY STRUDEL) is from THE FUHR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:

3 eggs,
½ c water
3 c flour

Fruit filling of choice (Grandma used canned unsweetened cherries.) Apricots, fresh cherries or strawberries can be used also.

Topping:
Diced or sliced white or yellow onion
Butter to fry
Sour cream
Directions:
Directions:
Mix dough ingredients together. Dough should be a little softer than noodle dough; soft enough to pull the corners together to close the dumplings.
Roll out dough on floured board and cut into 4" squares.
Put filling in center, adding about ½ T. sugar over the fruit and bring corners together and pinch to close.
Place the filled dumplings into boiling water for 5 minutes
Pour into colander to drain.
Sautee onions in butter until carmelized (just transparent, but not crispy--just a little brown.
Put sour cream and onions on top of boiled strudel.

Cooking note: Use a large pot to cook the strudel so that there is enough water for a good rolling boil.
Number Of Servings:
Number Of Servings:
10 strudels

 

 

 

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