Pear Dumplings with Lemongrass

By lisajesselson

Ingredients

• 1 3/4 cup water
• 1/2 cup packed brown sugar
• 6 Tbs. finely chopped fresh lemongrss
• 3 tsp. grated ginger root
• 2 Tbs. butter
• 2 1/4 cup flour
• 1/4 tsp. salt
• 2/3 cup shortening
• 6-8 Tbs. water
• 6 small pears such as anjou,or bartlett
• can also be made with apples like cortland or rome beauty
• 4 about 4oz. each
• 1 beaten egg
• 1 Tbs. water

Preparation

Step 1

for syrup:
in med saucepan combine water, 1/4 cup brown sugar, 4 Tbs. lemongrass, and 1/2 tsp. ginger root
bring to boiling, reduce heat, simmer uncovered for 5 min.
remove from heat, strain, discard solids
stir butter into syrup, set aside

for pastry:
in med. mixing bowl combine 2 tsp. ginger root, flour, and salt
cut in shortening to pea sized pieces
using 6-8 Tbs. water total 1 at a time until all is moistened
form into a ball
roll out on lightly floured surface into 20x13" rectangle
cut six squares about 6 1/2"

peel and core pears or apples from bottom leaving stems attached
if necessary cut bottom of fruit so it will sit flat
combine remaining 1/4 cut brown sugar, 2 Tbs lemongrass, and 1/2 tsp. ginger root
spoon about 1 Tbs. sugar mix into fruit
arrange fruit on pastry
moisten edges and fold to center, pinch and fold points back
arrange in 3 qt. rectangular baking dish
pour syrup around pastry
combine egg and water, brush on
bake at 375 for 30-40 min. or until tender and golden
cool slightly before serving