Sour Cherry Dumplings
Dumplings are a beloved staple across Asia, and their versatility allows for endless flavor combinations. Today, we’re putting a fun spin on the classic by incorporating the sweet and tangy taste of sour cherries. But with a twist! We’re using readily available maraschino cherries for a vibrant pop of color and a touch of nostalgia.
This recipe is perfect for anyone looking to explore new dumpling fillings. Maraschino cherries offer a delightful balance of sweetness and acidity, complementing the savory dough beautifully. The addition of ground cinnamon adds a warm depth of flavor, making these dumplings a unique and delicious appetizer or light meal.
This recipe is easily customizable. Want a more intense cherry flavor? Try using fresh or frozen sour cherries instead of maraschino. Just be sure to adjust the sugar content depending on the tartness of the fruit.
The cooking method is up to you as well. Boiling the dumplings results in a light and fluffy texture, while pan-frying creates a crispy bottom. Whichever method you choose, enjoy these delightful dumplings with your favorite dipping sauce for a truly satisfying experience.
Questions I often get asked about this recipe:
Can I use fresh or frozen sour cherries instead of maraschino cherries?
Yes, but adjust the sugar content and pit the fresh cherries first.
How sweet are the dumplings with maraschino cherries?
They have a sweet and tart balance, but not overly sweet.
Are there any other substitutes for the maraschino cherries?
You could try dried cranberries or chopped dried cherries, but the flavor profile will be different.
Can I use store-bought dumpling wrappers?
Absolutely! This recipe works well with pre-made wrappers to save time.
Can I steam the dumplings instead of boiling or pan-frying?
Yes, steam them for 10-12 minutes in a bamboo steamer over boiling water.
Can I freeze the dumplings?
Yes, freeze uncooked dumplings for up to 3 months. Cook from frozen for a few extra minutes.
What you need to make Sour Cherry Dumplings:
Dumpling Dough:
1 ¾ cups all-purpose flour
½ teaspoon salt
¾ cup boiling water
Vegetable oil, for greasing
Filling:
1 cup maraschino cherries, drained and roughly chopped (about 20 cherries)
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
¼ teaspoon ground cinnamon
How to make it:
Make the Dumpling Dough:
In a large bowl, whisk together the flour and salt. Slowly pour in the boiling water, mixing with a spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature.
Prepare the Filling:
In a small bowl, combine the chopped maraschino cherries, sugar, cornstarch, water, and cinnamon. Mix well and set aside.
Assemble the Dumplings:
Divide the dough into two equal pieces. Cover one piece with a damp cloth to prevent drying.
On a lightly floured surface, roll out the dough into a thin sheet, about 1/16 inch thick. Use a 3-inch round cookie cutter to cut out circles from the dough. (If you don’t have a cookie cutter, you can use a cup or a glass).
Place about 1 teaspoon of the cherry filling in the center of each dough circle.
Brush the edges of the dough circle with water. Fold the circle in half to form a semicircle, and pinch the edges to seal the dumpling. Make sure to press out any air pockets.
Repeat with the remaining dough and filling.
Cook the Dumplings:
There are two ways to cook the dumplings: boiling or pan-frying.
Boiling: Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for 3-4 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and drain any excess water.
Pan-frying: Heat about 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes per side, or until golden brown and crispy. Add a tablespoon of water to the pan, cover with a lid, and steam for 2-3 minutes to cook the filling through.
Serve the dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or rice vinegar.
Tips:
You can substitute fresh or frozen sour cherries for the maraschino cherries, but be sure to adjust the sugar content depending on the tartness of the cherries. If using fresh cherries, pit them and chop them before using.
If the dough becomes too dry while working with it, add a teaspoon of water at a time until it becomes pliable again.
You can freeze leftover uncooked dumplings for up to 3 months. To cook frozen dumplings, simply boil them directly from frozen for a few extra minutes.
Latest Reviews:
Wow, these were a hit at my last potluck! – I wasn’t sure how the maraschino cherries would work, but they added such a fun surprise of sweetness to the savory filling. My friend who usually avoids cherries even loved them! The dough was easy to work with, and boiling them was a breeze. I served them with a simple soy sauce dipping sauce, and they disappeared fast. Definitely will be making these again! Lisa S.
This recipe is a lifesaver for busy weeknights! – The filling comes together so quickly, and using store-bought dumpling wrappers makes it even faster. I pan-fried mine for the crispy bottoms, and they were delicious. My kids gobbled them up without even noticing the bits of cherry. Thanks for a creative and tasty dumpling recipe! John M.
I’m always looking for new ways to experiment with dumplings, and this recipe did not disappoint! The combination of the tart cherries and the warm cinnamon was unexpected but incredibly delicious. I used fresh sour cherries from my neighbor’s tree, and they added a lovely burst of flavor. It took a bit longer to prep the fresh cherries, but it was worth it. Thanks for sharing this unique recipe! Sarah C.
Printable Recipe:
Sour Cherry Dumplings
Sour cherry Chinese dumplings using maraschino cherries.
Ingredients
- Dumpling Dough:
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup boiling water
- Vegetable oil, for greasing
- Filling:
- 1 cup maraschino cherries, drained and roughly chopped (about 20 cherries)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
- Make the Dumpling Dough:
- In a large bowl, whisk together the flour and salt. Slowly pour in the boiling water, mixing with a spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
- Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature.
- Prepare the Filling:
- In a small bowl, combine the chopped maraschino cherries, sugar, cornstarch, water, and cinnamon. Mix well and set aside.
- Assemble the Dumplings:
- Divide the dough into two equal pieces. Cover one piece with a damp cloth to prevent drying.
- On a lightly floured surface, roll out the dough into a thin sheet, about 1/16 inch thick. Use a 3-inch round cookie cutter to cut out circles from the dough. (If you don't have a cookie cutter, you can use a cup or a glass).
- Place about 1 teaspoon of the cherry filling in the center of each dough circle.
- Brush the edges of the dough circle with water. Fold the circle in half to form a semicircle, and pinch the edges to seal the dumpling. Make sure to press out any air pockets.
- Repeat with the remaining dough and filling.
- Cook the Dumplings:
- There are two ways to cook the dumplings: boiling or pan-frying.
Boiling: Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for 3-4 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and drain any excess water. - Pan-frying: Heat about 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes per side, or until golden brown and crispy. Add a tablespoon of water to the pan, cover with a lid, and steam for 2-3 minutes to cook the filling through.
- Serve the dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or rice vinegar.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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