Recipe of How To Cook Cavolo Nero Boil

Canadian Boiled Dumpling

Trim and roughly chop the cavolo nero, then peel the cloves of garlic, leaving them whole.

Recipe Summary 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 | How To Cook Cavolo Nero Boil

8 cups all-purpose flour

1 cup white sugar

2 tablespoons baking powder

1 teaspoon salt

1 (15 ounce) package raisins

1 ½ (12 fluid ounce) cans evaporated milk

2 cups dark molasses

1 teaspoon vanilla extract

¾ cup lard, melted

Directions

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.

Info | How To Cook Cavolo Nero Boil

prep: 15 mins cook: 3 hrs 30 mins additional: 30 mins total: 4 hrs 15 mins Servings: 20 Yield: 1 Canadian dumpling

TAG : Canadian Boiled Dumpling

Desserts,