MALDASIA OR CHERRY DUMPLINGS

This is a recipie I have long enjoyed and has been passed down through the generations within my family. Some prefer rasberries, but I prefer water packed sour cherries in the dumpling. Follow these steps:

Ingredients:
Egg noodle dough (flour, eggs, salt, water, oil)
Several cans of water packed cherries
sugar
saltine crackers
corn flakes
butter

1. Use your favorite recipie for egg noodle dough and make enough for the desired number of dumplings.

2. In parallel, or beforehand, drain several cans of water packed cherries (I prefer pitted). In a bowl, mix in a cup or more of sugar along with crushed saltine cracker with the cherries. The goal is to provide some consistency for the cherries when you pack them into the dumplings.

3. Roll out a sheet of the noodle dough and cut them into thin, 4-5 inch squares. Then place a spoonful of the cherry-sugar-cracker mixture onto the dumpling. Then pinch the sides of the dumpling together and place into boiling water.

4. The dumpling is cooked when it floats to the top of the boiling water.

5. As the dumplings are cooking, melt a stick of butter in a medium-hot pan and place into it a box of corn flakes. Fry the corn flakes until they are a golden brown, but be careful not to over cook.

6. Place the cooked dumplings into a large bowl and fill the bowl half full of half-and-half, then pour the fried corn flakes over the dumplings.

7. Enjoy.