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Cherry Dumpling Soup

 Cherry Dumpling Soup
My husband grew up with this dish, but his mother never wrote down the recipe. So when we got married, I had to create my own. Luckily, my husband deemed my version a success!
4-6 ServingsPrep: 30 min. + chilling


  • 1 can (15 ounces) dark sweet cherries
  • 2 cups water
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • Drain cherries, reserving juice; set cherries aside.
  • In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon;
  • bring to a boil over medium heat, stirring occasionally.
  • For dumplings, combine the flour, baking powder and remaining sugar
  • in a small bowl. Add milk and oil, stirring just until moistened.
  • Drop by teaspoonfuls into boiling soup. Reduce heat; cover and
  • simmer for 10 minutes. Dissolve cornstarch in cold water; stir into
  • soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce
  • heat; cover and simmer for 3-4 minutes. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 163 calories,

2 of 2

Cherry Dumpling Soup (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 1 mg cholesterol, 74 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.