Pear Dumplings Recipes

Steps:

• In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
• Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
• You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
• Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
• If desired, drizzle with extra honey just before serving. Serve warm.

Steps:

• Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
• Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.
• Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.
• Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.

Steps:

• In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur.
• Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.
• Heat oil in a 6-quart Dutch oven to 360 degrees F.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.

Steps:

• In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21x14-in. rectangle. Cut into six squares. , Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal. , Place in a greased 15x10x1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown., For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired.

Steps:

• Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside. Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
• In a small bowl stir together the pecans, brown sugar, orange or lemon peel, and cinnamon. Set aside. Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
• On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
• In a small bowl stir together the egg white and water. Brush egg white mixture over the wrapped pears. Sprinkle with granulated sugar. Bake in a 375 degree F oven about 40 minutes or until the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm. If desired, serve with half-and-half or light cream. Makes 2 dumplings.
• Basic Pastry Dough: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are the size of small peas. Using a total of 3 to 4 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions for Country-Style pear Dumplings. (To store the remaining 2 portions of dough, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 1 hour or until thawed. Continue as directed in individual recipes.) Makes 4 portions total.

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!