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| Canadian Boiled Dumpling |
"This traditional native Canadian dessert is made with raisins and molasses. This size dumpling feeds many, it is usually sliced thinly and served by itself or with a bit of butter. The original recipe is from Mathilda Michano. Enjoy!"
Ingredients :
- 8 cups all-purpose flour
- 1 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 (15 ounce) package raisins
- 1 1/2 (12 fluid ounce) cans evaporated milk
- 2 cups dark molasses
- 1 teaspoon vanilla extract
- 3/4 cup lard, melted
Instructions :
| Prep : 15M | Cook : 20M | Ready in : 4H15M |
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- Stir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to work the melted lard into the flour mixture until coarse and crumbly. Mix in the molasses mixture until a wet, sticky dough is achieved.
- Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat.
- Scrape dough into the center of a clean, 2x2 foot cotton cloth. Bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top.
- Carefully place dumpling into boiling water, making sure it is immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours.
- After 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. Place onto a plate and allow to cool. Serve warm or cold.
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