Sunday Dinner Parts III & IV – Apple & Pear Dumplings
The big lessons from the third course of the Sunday dinner I have been chronicling are related to instincts. Not following my instincts led me to over-cook a lovely beef tenderloin. I hewed to instructions from another party rather than what I knew to be true. Besides my error, I also assume that everyone reading this has a solid recipe for grilling a tenderloin and lobster too.
So here is a picture of the least over cooked plate – Surf & Turf: Grilled Beef Tenderloin, Lobster Tails, Asparagus, and Garlic Smashed Potatoes.
Now let’s jump to the Sweet Course.
I normally favor cheese versus confections but this is Fall and apples and pears should not be ignored. These Dumplings are rather easy, can be made several hours in advance of final cooking, fry quickly, and there was an implied promise DC Striving that I would post this recipe. This is my kind of dessert.
Apple & Pear Dumplings with Warm Caramel Sauce
- One medium Apple (I used a Golden Delicious, but any in season apple that bakes well will do)
- One Ripe Pear
- Two Tablespoons of Honey
- One teaspoon of fresh ground cinnamon
- 1 pinch of Corn Starch
- Powdered Sugar
- One Egg
- Wonton Wrappers
- Caramel Sauce (There is a very helpful recipe here, but I place caramel sauce on the list of things that make more sense to purchase than make and I purchase the one from Whole Foods)
Peel and core the apple and the pear. Brunoise the fruit – the extra small dice allows the dumplings to cook faster. Heat a pat of unsalted butter in a large sauté pan, add the apples and pears. Pour the honey over the fruit, add one teaspoon of the cinnamon. Toss until evenly coated and taste. That’s enough cinnamon for me but some may wish to have even more. Stir in a pinch or two of corn starch (it will act as adhesive and absorb excess moisture) and set the mixture aside to cool.
Once the fruit mixture has cooled to room temperature or thereabouts, beat the egg in a bowl. Using two spoons, fill each wonton and seal with the egg wash. Using the back of a fork to further seal them isn’t a bad idea either. Sprinkle them with a sugar and let them sit at least thirty minutes at room temperature. If making dumplings well in advance of frying them, refrigerate them after the initial thirty minutes room temperature period. Remove them from the refrigerator at least twenty minutes before frying.
Heat fresh vegetable oil in a frying pan to 350 degrees. Once hot place the dumplings in the oil until golden brown on each side – about two minutes per side. Place on a paper towel to drain excess oil. Using a strainer, top with powdered sugar and serve with the caramel in a bowl (get’s pleasantly but not dangerously hot with 30 seconds in the microwave.)