Dumplings with Cherries
by Editorial Staff
Dumplings on thin crust, but juicy filling inside! The dough does not tear and holds the filling well inside. Dumplings with other fillings can be made from such dough. You can make dumplings not only with cherries, but also with other berries – strawberries, currants, as well as potatoes, meat.
Cook: 1 hour
Ingredients
For the dough:
- Flour – 250 g + 10-20 g for rolling the dough
- Ice water – 100 ml
- Egg – 1 pc.
- Salt – 1/4 teaspoon + for cooking dumplings
For filling:
- Pitted cherries – 600-700 g
- Sugar – 70-100 g (depending on the acidity of the cherry)
- Corn starch – 1 tbsp
For filing:
- Butter – 20 g
- Sugar – 1 tbsp
- Sour cream – to taste
Directions
- Cover fresh pitted cherries or previously thawed cherries with sugar and leave to let the juice flow. For frozen cherries, 1 hour is enough. Fresh cherries take about 3 hours.
- For the dough, stir the egg and salt with a fork. Add ice water. Mix.
Add the sifted flour in parts, kneading the dough.
- Knead the dough on the surface for about 5 minutes, until smooth. The dough turns out to be quite soft and elastic.
Cover the dough with a plastic bag and leave to rest for 30 minutes. - Transfer the cherries to a sieve so that the juice can drain as much as possible.
Drain excess cherry juice, it can be used for compote. - Add starch to the cherries and add more sugar if desired. Mix well.
- Roll out the dough to a thickness of about 3 mm (not too thin for the dough to hold the juicy filling).
- Cut out circles with a diameter of 7.5-8 cm from the dough.
- Put some cherries on each dough piece.
- Blind the dumplings by pinching the edges of the dough with a pigtail.
- Cook the dumplings in boiling salted water for about 7-8 minutes, depending on size.
Place the dumplings on a serving plate.
- Grease the finished dumplings with butter and sprinkle with sugar.
Serve cherry dumplings with sour cream.
Bon Appetit!
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