Alaskan Cranberry Dumplings

"This recipe was included as part of a recipe for “Roast Wild Duck with Red Cabbage Stuffing and Cranberry Dumplings” in the collective cookbook “Cooking Alaskan.” It is from “Out of Alaska’s Kitchens.” A delicious and unusual addition to meals! (If you’re in a hurry, you can also use wonton wrappers instead of making your own dough. See note below.)"
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Ready In:




  • Place the cranberries in a saucepan, cover with water, and simmer until the berries have burst and the water is colored. Drain, reserving the liquid. Set both aside.
  • In a large bowl, mix together the sifted flour, salt, and baking powder. With a pastry blender or a couple of knives, cut in the chilled butter until the mixture is a bit smaller than pea-sized.
  • Make a well in the middle of the mixture, then pour in the milk and quickly stir it until it just sticks together to form a dough.
  • Turn the dough out onto a lightly floured board and knead gently for no more than 10 times. Wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
  • About 60 minutes before you intend to serve the dumplings, roll out the dough on a lightly floured board until it is about 1/4-inch thick, and cut into 4-inch squares.
  • Fill the center of each square with a bit of the cooked cranberries (you can put each square into one of those tiny mini-muffin tins, to make it easier) and sprinkle each generously with sugar and cinnamon to taste. Wet the edges with a small amount of water (not too much!), fold the dumplings over and pinch them closed. Prick the tops.
  • Re-heat the reserved cranberry juice from the berry cooking in a saucepan to simmering. Cook the dumplings in the juice (in batches, if necessary) for about 15 minutes until done. If you don’t have enough liquid from cooking the berries, you can augment with commercially prepared unsweetened cranberry juice with water added until it tastes like the cooking liquid.
  • Goes really well with duck, pork, and turkey dishes.
  • Note: if you’re in a hurry, you can also use wonton wrappers instead of making your own dough. If you use them, the cooking time for the dumplings will be less.

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  1. Perhaps Alaskan low-bush cranberries are different than commercially available cranberries, but the filling is straight-up inedibly bitter and sour as written. Two stars because it's easily rescued with the addition of some sugar. (I also added some lemon zest; yummy but unnecessary).


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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