Canadian Boiled Dumpling

Amy Michano

"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!"
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Ingredients

4 h 15 m servings 487 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 92.5g
  • 30%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat.
  3. 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.
  4. 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.
  5. 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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Awesome recipe!

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