Original Menu Canadian Boiled Dumpling

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Canadian Boiled Dumpling

"This conventional native Canadian dessert is made with raisins and molasses. This size dumpling feeds many, it's also sliced thinly and served via itself or with a piece 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) bundle raisins
1 half (12 fluid ounce) cans evaporated milk
2 cups darkish molasses
1 teaspoon vanilla extract
3/four cup lard, melted

Instructions :

Prep : 15M	Cook : 20M	Ready in : 4H15M

Stir together flour, sugar, baking powder, salt, and raisins in a large bowl until flippantly combined. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to paintings the melted lard into the flour combination till coarse and crumbly. Mix within the molasses combination until a wet, sticky dough is achieved.
Place a heatproof ceramic plate within the backside of a big pot and fill with water. Bring to a boil over excessive heat.
Scrape dough into the middle of a clean, 2x2 foot cotton fabric. Bring the corners and aspects of the material across the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to amplify on the pinnacle.
Carefully location dumpling into boiling water, ensuring it's far immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours.
After three half hours, carefully put off dumpling from the simmering water, and dispose of the cotton material. Place onto a plate and permit to chill. Serve heat or cold.

Notes :

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