Publisher Photo
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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 all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

Drain cherries, reserving juice; set cherries aside. In 2-qt. saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. For dumplings, combine 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.
Originally published as Cherry Dumpling Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

Nutritional Facts

1 cup: 163 calories, 3g fat (1g saturated fat), 1mg cholesterol, 74mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

  • 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 all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  1. Drain cherries, reserving juice; set cherries aside. In 2-qt. saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. For dumplings, combine 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.
Originally published as Cherry Dumpling Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

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