Quick master class: preparing dumplings with cherries

Reviews (27)

29

Updated: Catalonia

04/09/2014 Cooking time: 1 hour 30 minutes

Dumplings with cherries are one of the classic dishes of Ukrainian traditional cuisine. It’s hard not to drool over your keyboard, remembering how tasty, appetizing and juicy fresh dumplings with cherries are.

Description of preparation:

I think each of you has tried real dumplings with cherries at least once in your life. Well, those who are lucky and have grandmothers, aunts, and other relatives from Ukraine have probably tasted this delicacy more than once. Dumplings with cherries are a delicious thing, especially if the cherries are fresh, sweet and juicy.
I also like the fact that some of the molded dumplings can be cooked and eaten immediately, and some can be frozen - in principle, dumplings with cherries practically do not lose their taste after freezing. Purpose: For lunch / For dinner / For children / Family dinner Main ingredient: Cherries / Berries / Dough Dish: Hot dishes / Dumplings Geography of cuisine: Ukrainian / European Diet: Diet food

The most delicious dumplings with cherries.

The beginning of July is the season for sweet cherries in the Krasnodar region. Cherries grow everywhere like a weed. And quite large, juicy, sweet... In our yard, there are thickets of cherries, apricots, and walnuts. In the morning I went to take out the trash, and on the way back I got stuck for half an hour under one of the trees. I was full from the belly.☺☺☺ I returned home for a five-liter bucket and it didn’t take long, in about half an hour I got a full bucket with a slide! What's wrong with that? Here, in the Krasnodar region, this is a normal phenomenon. For lunch there will be dumplings with cherries, drizzled with cherry syrup. And for little Elizabeth, on special order - also cherry jelly. To be honest, I was really looking forward to the cherry pouring. And all because I’ve been waiting all winter and spring for this moment to share with you my recipe for dumpling dough. Moreover, I don’t just share, I want to teach young housewives how to make this dough correctly, how to mold it correctly and, in the end, cook and serve it correctly. This recipe for Dumplings Dough and the technology for cooking dumplings with cherries is THE MOST CORRECT! Carefully read my article with step-by-step preparation of dumplings with cherries, and your eyes will be “opened”... A long time ago, when I was a child (11 years old), we went to Ukraine to visit relatives. It was there that I saw for the first time how boiled dumplings with cherries were caught from pans and then dried on leaves. Then it was not clear to me why and for what? I remember one thing: I have never eaten such delicious, smooth, not disheveled dumplings from anyone else! But, five years later, we went again and again the same picture. That’s when I learned EVERYTHING about proper dumplings, about all the intricacies of cooking from A to Z. The time has come, the cherries are poured! I’m sharing everything I know with you today...

Ingredients:

Flour - 500 g Water - 200-220 g Egg - 1, medium size 60 g Salt - 2 level teaspoons in the dough and 1.5 tbsp in the cooking water Cherries - 300 g.
Sugar - 1/3 cup Butter - 50 g Sour cream to taste For cherry syrup Cherry - 1 large glass (0.5 l) Sugar 1/3 tbsp (0.250 g) Starch - 1/2 tsp optional (for thicker)

Preparation:

For a long time now, I have not been interested in recipes like this: Quickly mix a glass of flour, 1 egg, a pinch of salt, half a glass of water, knead unleavened dough and roll out into dumplings or dumplings. Let me explain why... Technically, the author of the recipe is not deceiving you, because this is exactly how unleavened dough is prepared. However, a housewife who decides to follow this recipe and cook dumplings will most likely end up with dumplings that taste rough and fall apart when cooked. Because the recipe omits the most important part - the technology for preparing unleavened dough. How to properly prepare unleavened dough for dumplings, dumplings... Be sure to sift the flour, add salt, mix.

Why is salt added to unleavened dough? Dough with added salt becomes more tasty. In addition, salt has increased hygroscopicity and is able to absorb water and retain it (that’s why we do not dissolve salt in liquid, but add it to flour). Thanks to this, the finished products (dumplings...) will turn out softer and more delicate in taste. Make a funnel in the flour for easier connection with water. Water for fresh dough should be at room temperature. And not icy as they say! Well, that’s because ice water makes the kneading process very difficult. How much water should I add to half a kilo of flour? Preferably no more than 200 - 220 gr. If you add more, the dough will be easier to knead and roll out. But when cooked with excess water, products will not retain their shape and hold the filling, but will become soft. The harder you knead the dough, the better the finished product will be in the end. Scramble the egg in water (optional) without it.

Why do you need to add eggs to unleavened dumpling dough? The eggs included in the dough make it stronger and denser. This is necessary when products are boiled in water or broth. For example, when steaming, eggs may not be added to the dough at all. But, for example, you simply need to add at least one egg to homemade noodles. But, there are recipes where they advise making the dough using just eggs with a minimum amount of water - 2 - 3 tbsp per half kilo of flour. Let me warn you right away that it is actually possible to knead and roll out such dough efficiently, but only with the help of special industrial machines. We begin to combine the liquid part with the flour. Just add a couple of spoons!

Then we begin (with both hands) to grind the liquid with flour into crumbs. Add a couple more tablespoons and grind for 1 minute. You might be thinking, why bother? I’ll tell you straight, try to cook it just once, and you will forever forget about other unleavened dough recipes.

There are recipes for unleavened dough (on YouTube, don’t be lazy and find it) for lagman, where water is generally added not with tablespoons, or even teaspoons, but with palms lightly moistened in water! And this cooking technology is the most correct! We continue to add water...

Somewhere on the third or fourth pass, we no longer just grind the flour, but begin to press it against the liquid with force so that it is absorbed and dough begins to form, etc. How long should you knead unleavened dough? The hardest part of making dough is kneading the dough. As I often see, in (almost) all recipes for making unleavened dough, it is said that the dough for dumplings should be soft! Lies, laziness, most likely due to ignorance. The dough for dumplings, manti, for lasagna, noodles, pasta, especially - one of the coolest and tightest! And in order to knead such a dough correctly and efficiently, some physical effort will be required. The best option is strong male hands. Why not use a bread maker? But it won’t work ☺☺☺, but for the same reason, there is not enough liquid in the dough. This kind of dough does not come together properly in a bread machine. And he's crawling in slightly damp crumbs that just don't want to come together. You can start kneading (in a bread machine), but you still have to knead the dough with your hands. Even, Grandma Emma, ​​I think many people are familiar with it (if not), then google it, in preparing the dough for dumplings with cherries, she talks about exactly this problem. For more convenient kneading, dump the wet crumbs, like dough, onto the work surface.

If kneading is really unbearable, add 1-2 tsp of water, gradually. If the kneading is intense, it will take you 15 minutes. Don't expect elastic dough! The most important thing in kneading is to achieve homogeneity! This is the dough you should end up with.

I kneaded it myself☺☺☺ I’m not bragging, I’ve just gotten the hang of it after so many years. Whatever one may say, training with dough turns out no worse than with dumbbells, I can’t miss this opportunity... Roll the resulting well-kneaded dough into a flat cake, wrap it in a plastic bag and put it in a saucepan with a lid.

Place the saucepan with the dough into a larger saucepan with warm water (literally 2 cups, most importantly not hot) and leave for 1 hour. Let me clarify - not for 20 minutes and not for half an hour, but precisely for 1 hour, but it can be longer. The dough can be stored perfectly for 1 - 2 days, naturally in the refrigerator. Why for 1 hour? Aged dough becomes more elastic and easier to roll out. Try rolling out this dough after 20 minutes yeah?! Did the desire disappear literally after 3 minutes? This is just unreal! Dough in an hour.

It has changed so much, as if it had been replaced. Let's start rolling out the dough. You never know what you can do till you try. How to roll out dough thinly? The thinner the better. In any case, the thickness should not exceed 1 -2 mm. Properly kneaded dough should not tear or stick to the rolling pin or the table. How to roll out the dough? Rolling should be done from the middle of the dough to the edges, periodically turning the dough over. The direction of rolling needs to be changed. Then the dough will turn out evenly thin over the entire surface. Is it possible to sprinkle flour on the dough? It’s possible, but just a little bit, and not on the dough itself, but on the table. Properly kneaded dough does not need additional flour. For convenience, divide the dough into two parts.

Here is a rolled out circle of unleavened dough. If you look closely, you can see in the photo how the table pattern is visible through the rolled out dough. What should the finished unleavened dough look like? When rolled out, the dough should be paper thin, elastic and smooth to the touch.

The color of the dough should be yellow-gray. This is unusual for you, but now remember what kind of dough you usually use for dumplings and dumplings? That’s it, many will say, and it will suit us and it’s so tasty, just think, a couple of them will boil, etc. I don’t mind, of course it will do, but this is all just because you are accustomed to the taste of your dumplings, you were taught that way. But, it’s worth trying the right dumplings at least once in your life, and you will always remember them and say - I once ate dumplings... these were dumplings, all dumplings... Since unleavened dough with a low water content, it has a bad property of quickly dry. Especially in rolled form. So we quickly cut out circles for future dumplings. The best one, matching the size (diameter) of a regular faceted glass.

The finished preparations must be placed in a plastic bag and covered.

In general, making dumplings and dumplings is a purely family ritual. And in general, not in order to unite the family, to bring everyone together. And so that the dough does not have time to weather on the table, stick together in the blanks in the bag... One or two (usually men) knead the dough, older and more experienced women roll and cut out the blanks, the girls sculpt, and the kids collect the scraps into a single ball, for repeated proofing and rolling. By the way, if you use flour during rolling, you can wait for the second rolling of such dough (from scraps) no earlier than after 2 - 3 hours. The dough we made today will make 80 dumplings, which is quite a lot. I don’t use scraps at all, I just collect them into little balls and leave them in a bag on the table. After 2 - 3 hours, I roll it into a flat cake and bake it in a frying pan without adding oil until lightly browned. It turns out something like pita bread, very tasty, especially with white garlic sauce. Since I don’t use scraps, I get an average of 65 - 67 dumplings from the total amount of dough. While we are fiddling with the cherries, our tight dough pieces will rest well and become even more elastic and pliable for the formation of dumplings. Preparing the filling for dumplings. We sort the cherries and separate the pulp from the seeds.

I don’t recommend making the cherry filling in advance! At first glance it seems like a very long time. But, in fact, everything is much faster. At least the cherry filling cooks AAAAAA much faster than the same potato filling. Pour sugar into a wide bowl. The filling is ready.☺☺☺ If you want to freeze dumplings with cherries, then put a regular plastic bag on a cutting board and dust it with flour. For what? Place the board with dumplings in the freezer overnight. In the morning, take out the board and turn the bag inside out, removing it from the board (with a stocking) along with the frozen dumplings. As a result, the bag will turn inside out, and the dumplings will end up inside the bag. Allowed to be stored in the freezer for 90 days. How to properly fill dumplings with cherries. Cherry dumplings are one of the most capricious dumplings. Ah, it’s all about fresh, juicy berries. If the juice from the cherries gets on the edge of the dough, then no matter how hard you try, it’s unlikely that you’ll be able to pinch such a piece (firmly). And even if it succeeds, during cooking, there is a high probability that the dumpling will open. What should I do? We take the dough, did you notice how soft, elastic and tender the dough is to the touch? Now I can confidently say that the dough for dumplings is soft! But, just now, when fire, water and copper pipes have passed. Ah, not at the very beginning! You can imagine what kind of dough you will get in the end if you knead it soft in advance, long before the two proofings! The dough will turn out, correctly NO! It hasn’t been cooked yet, but it’s already like boiled! Don’t forget, the rest of the dough pieces must be kept closed at all times. The round piece is slightly stretched, as if pulled from the center to the edges.

It turns out to be a panama hat. Anyone who crochets (especially napkins, round rugs) will understand me immediately. ☺☺☺ Pour 1/2 teaspoon of sugar into the center of the workpiece - panama hats, I put almost the full amount, to your taste. I’ll say right away that it won’t be too sweet.

Then, attention! On the table, I have a piece of paper towel, or t/b, or gauze... I put a few cherries on the paper, seam side down.

I don’t recommend laying out a large number of cherries in advance, the paper will draw out the juice. I put it on top of the sugar, usually 3 cherries (if the cherries are large, it’s just perfect).

For 60 - 65 dumplings you will need approximately 200 cherries, this is a beer glass. I put it in the same way, seam side down, that is, in sugar, now the juice won’t run out or leak out. Sugar will absorb excess moisture. It turns out three even round pieces. We begin to boldly pinch the edges of the workpiece.

The dough stretches beautifully, especially on the smooth skin of the cherries. We pinch it carefully, I start from the middle and then move to the edges. The finished dumpling is narrow and long. Give it the correct shape. To do this, fold the edges of the dumpling inward, then (lightly) assemble it with an accordion. Give the dumplings the shape of a month.

For strength, I pass the seam of the dumpling with a child’s fork. Like this.

Place the finished dumplings on a cutting board with flour. Do not stack them on top of each other, the dumplings may stick together. Also, do not forget to cover the dumplings with cellophane.

How to cook dumplings correctly? Dumplings with cherries prepared according to this recipe are cooked for 2-3 MINUTES from the moment the water boils! SO, DON'T COUNT THE RAVEN BY ONE AND TWO!!! The dough is thin, but at the same time incredibly elastic and durable. And, if it weren’t for the seams, it would have been welded instantly! Check on the juices for beshbarmak. For beshbarmak, juices from such dough are cooked in boiling surpa in literally 1-2 minutes. You need to cook dumplings not in one pan (about 25 pieces per pan), but in several at once. In this case, everyone can sit down at the table at once, and not wait for the second and third batch to be cooked. Pour at least 2.5 liters of water into the pan; the water should fill the pan just above half. Set it to maximum heat. Now the water has boiled, add salt to the water (and this despite the fact that the dumplings are sweet, about 1.5 level tbsp for 2.5 -3 liters of water), we begin to lower the dumplings.

This must be done quickly. Mix with a soft spatula or a wide wooden, but not metal, spoon; you can tear the dough. Dip 3-4 dumplings, lightly swirl the water into the funnel, etc. In just a minute, the dumplings will float. Reduce the heat to medium, no lower, the water should gurgle well. At this time, spread clean gauze, a linen towel, or clean cherry leaves (in the original) on the table. Melt the butter in the microwave; you will also need a wide soft brush (I have a silicone one).

We catch the dumplings with a slotted spoon, slowly, in small portions. Not a single dumpling is overcooked, you don’t have to take a sample, the dough is ready!

We arrange the dumplings according to the material. In order to “dry”.

Yes, yes, don't be surprised. ☺☺☺ This is exactly how dumplings are cooked and then dried in Ukraine. At least, that's exactly how they used to do it. And now, the technology has been lost or, due to eternal haste and laziness, is not used in practice, to my regret. I myself personally saw how old great-grandmother Nyusya, about 80 years old, caught hot dumplings with cherries from three huge pans and laid them out on cherry leaves. And I remember well Grandma Nyusya (God rest in heaven), when she woke us up in the morning and invited us to eat cherries from the garden. On the table stood a huge, two-bucket, enamel basin with filled, pot-bellied cherries of black cherry color. Now it’s wildly interesting to me how my grandmother, at such an old age, was able to pick so many berries, and then carry them home. The berry was simply huge, I saw such a berry for the first time and never saw it again. It was from this that those real, correct dumplings were later prepared. How the dough was made and who kneaded it, I only found out 5 years later. Grandma was no longer with us, but my Aunt Lyuba (her daughter), who still lives there, shared all her secrets with us... Serve or portion plates, grease with butter.

As soon as the dumplings lose their glossiness and become warm and dried, we transfer them for serving and coat them with melted butter in a thin layer.

Believe me, such dumplings will not stick together no matter what. You can safely transfer it to a saucepan and keep it in the refrigerator for a couple of days if necessary. Dumplings with cherries were served to us at a party with cherry syrup.

Squeeze a glass of cherries through a press; I squeezed it through gauze. Pour into a saucepan, dissolve 1/2 cup of sugar, bring to a boil and simmer for 3 minutes. There is no need for longer. Let cool. We water it. You can also mix heavy cream with this syrup, it will turn out simply incomparable! Pour in the same way or serve in a separate bowl.

P. S - If normal people have at least some kind of measure, for example portions... Then, when it comes to dumplings with cherries, I don’t have it at all! It simply doesn’t exist and didn’t exist in the first place! There is only one way out, go beg from your husband. And asking for at least one dumpling with cherries from your spouse is like asking a greedy neighbor for snow in winter. This is how we live.☺☺☺ We love to eat, we love to eat delicious food, and we love to cook! Be healthy, bon appetit!

How to cook “Dumplings with cherries”

Place the cherries (pitted) in a sieve and cover with sugar. We put the sieve in a deep bowl - the cherries will release juice, and we need juice.

In the meantime, make the dough - the same as for dumplings. Mix milk, butter and salt in a saucepan.

Bring the mixture to a boil.

Remove from heat, add a small amount of flour.

Add the egg, mix, cool.

Add the remaining flour.

Let's start kneading the dough.

On a floured work surface, continue kneading the dough.

Knead the dough until it stops sticking to your hands.

Wrap the dough in cling film and set aside.

After 20 minutes, cut the dough into several parts, roll each into a thin layer.

Using a glass or a mold with a diameter of 2.5 cm, cut out round cakes from the dough.

From the remaining dough you can roll a new ball of dough, roll it out too and cut into round cakes.

Mix the cherries and sugar thoroughly in a sieve; the extracted juice is not used in this recipe - however, it is very tasty, you can use it to make syrup, compote, or find other rational uses.

Take a round piece of dough and put a little filling in the center.

Fold the cake in half and seal the edges.

You need to seal it well so that there are no holes left, otherwise the dumplings will fall apart and the filling will leak out.

Roll the molded dumplings in flour and place on a floured board.

All that remains is to cook our dumplings. To do this, place them in boiling salted water.

Cook the dumplings over moderate heat until they float to the surface.

Cook the floating dumplings for a couple more minutes and remove them from the pan with a slotted spoon. Place the prepared dumplings in a large bowl.

Be sure to put a piece of butter in a bowl with hot dumplings and stir - this is done so that the dumplings do not stick together and are not dry.

Serve hot with sour cream. Bon appetit!

How long to cook dumplings with cherries?

It’s not enough to prepare proper and tasty dumplings with cherries; it’s much more important to cook them correctly. The duration and technology of cooking should be chosen based on what kind of dough you decide to use in the recipe: fluffy semi-finished products based on yeast or soda should be steamed, while the rest of the dumplings can be cooked perfectly in ordinary boiling water.

How long you need to cook dumplings with cherries and how to do it correctly we will tell you in the following recipes.

How long to cook frozen dumplings with cherries?

Regardless of whether you made dumplings in advance and store them for future use in the freezer, or use a purchased semi-finished product, the cooking scheme will remain the same.

Any frozen dumplings should not be thawed before cooking. Place a saucepan with a moderate amount of water (at least a liter per serving) over the fire, add a little salt and add the dumplings only after the liquid has boiled.

With active boiling, the dumplings are cooked until they float to the surface, and then left for another 4-5 minutes at a lower boil.

Transfer the finished dumplings to a colander, allowing excess water to drain, and then serve immediately.

How many minutes to cook fresh dumplings with cherries?

Despite the fact that it is certainly convenient to use semi-finished products, they are not competitors to fresh dumplings with cherries. The latter cook extremely quickly, the dough in them is much less likely to boil, holds its shape perfectly and retains its elasticity.

Before starting cooking, place a large saucepan over the fire and fill it with at least a couple of liters of water (if you intend to cook two servings). After the liquid boils, add some salt and add fresh dumplings in portions, stirring constantly to avoid sticking together. Wait for the semi-finished products to boil again and float to the surface. How long to cook cherry dumplings after boiling depends on their size, density and dough composition. For thin dough, a couple of minutes is enough to reach readiness, while thick dough should be cooked for at least 5 minutes. Hand-made dumplings are given a couple of minutes of extra time so that the edges of the dough also have time to cook well.

There is an alternative cooking method suitable for small thin dough dumplings. After the dumplings float to the surface, cover the container with a lid, remove from heat and leave for a couple of minutes. The finished dumplings are discarded as usual, and then mixed with butter and served immediately, hot, so that the dough does not have time to stick together.

How long does it take to steam dumplings with cherries?

When cooking fluffy dumplings in water, the airy dough simply will not rise, so semi-finished products containing soda and yeast are cooked exclusively by steam.

For this purpose, you can use either a full-fledged double boiler or a multicooker, or simply an oiled colander placed over a pan of boiling water.

Whatever method you choose, first make sure that you do not place the dumplings close to each other. During cooking, the dough will rise noticeably, and therefore dumplings placed closely can easily stick together into a single lump. Dumplings cook noticeably faster over steam; 5-7 minutes will be enough. The finished dumplings are placed in a deep container, poured over with melted butter, stirred and covered, waiting until the second portion is ready.

You can serve ready-made dumplings with regular butter and sugar, or with a variety of additives: from cream and sour cream to simple berry syrup.

Dumplings with cherries: master class

For the dough, mix the egg, yogurt and 2 tbsp. l. Sahara. Add flour with salt and baking powder in portions, kneading the dough. Knead the dough with your hands for 10 minutes. – it should turn out soft, but not sticky to your hands. Cover the dough with a towel and leave for 15 minutes.

To make the filling, remove the seeds from the cherries (this can be done using a special device, as well as a hairpin or a straightened paper clip).

Separate pieces from the dough, roll into sausages 3 cm in diameter and cut into circles 1–1.5 cm thick. Sprinkle with flour to prevent sticking. Roll into thin circles and keep under a towel to prevent them from drying out.

For each circle of dough, shake off the flour, place about 6 cherries, sprinkle with sugar, carefully seal the edges of the dough (you can slightly moisten the edges from the inside with water) so that you get a semicircle.

After the edge of the dumpling is tightly molded, you need to braid it: grab a small section of the semicircular edge and, bending it, stick it to the side of the dumpling - and immediately grab the next section along with a small part of the previous one. Place the molded dumplings on a board sprinkled with flour.

Cook the dumplings in an oiled steamer or in a heat-resistant colander or sieve lined with gauze, standing on a saucepan of boiling water, covered, for 15 minutes. every batch. Grease the finished dumplings with butter and serve with sugar and sour cream.

The watery cherries in the filling can be sprinkled not with sugar, but with potato or corn starch thoroughly mixed with powdered sugar.

Illustrations: Igor Savkin

Tatyana Olefirenko: “My Ukrainian grandmother makes dumplings exclusively by steaming them, and for many years I couldn’t even imagine that they could be prepared in any other way. And even now dumplings cooked in water seem somehow wrong to me. And this is not just a matter of personal preference. Steaming has an undeniable advantage: in this case, the cherry filling does not leak out. Grandmother’s dumplings turn out to be large, fluffy, like pies, and it’s easy to eat them with your hands - after all, if you cut with a knife, the filling will, again, leak out. The cherries for dumplings are always chosen to be large, fleshy and sweet - then only a little sugar is needed, and the berries give less juice. The curdled milk for the dough - or, as they say in Ukraine, sour milk - should be homemade. Whole milk is simply left in a warm place for a day or two, and no additives are needed. By the way, not only dumplings with cherries turn out well when steamed. In Ukraine, dumplings with potatoes or cabbage are also prepared. They are boiled and then fried in cracklings until golden brown.”

Dumplings with cherries on choux pastry step by step

Ingredients for the dough:

• 3 tbsp flour;
• 2 tbsp sugar;
• 50 g butter;
• 1 egg;
• 300 ml milk;
• ½ tsp salt.

For filling:

• 400 g frozen cherries;
• 1 tbsp sour cream;
• sugar, butter to taste.

Pour milk into a saucepan and add butter, salt and sugar. Turn on the stove and wait for the milk to boil. Turn off the heat and gradually add flour to the milk, stirring constantly.

Place the dough in a bowl, cool, add the egg and mix everything well. Add a little more flour to the dough. The finished dough for dumplings should not stick to your hands.

Roll the dough into flat cakes. Place 2-3 cherries in the center of each circle. Form dumplings and boil them in salted water until they float. Remove the dumplings with a slotted spoon and serve.

Dumplings with cherries on kefir

Cooking time: 2 hours. Serving quantity: 30-40 dumplings. Calorie content per 100 g: 180 kcal. Kitchen utensils: ladle, mantoushka or saucepan, sieve or colander, 2 bowls, board, rolling pin, large pin, cling film.

Ingredients

Step by step recipe

1. Let's prepare the filling. Peel the cherries using a pin and place on a sieve.

2. Mix four tablespoons of sugar with a teaspoon of cornstarch.

Knead the dough for dumplings with cherries and kefir

1. Sift 400-450 grams of flour.

2. Add a tablespoon of sugar, half a teaspoon of salt to the flour and mix. Break the egg. Pour in 300 milliliters of kefir and mix.

3. Knead the dough with your hands in a bowl, then on the table with flour. We do this for about five minutes.

4. Wrap the dough in film and put it in the refrigerator for half an hour.

We make and cook dumplings

1. After 30 minutes, roll out the dough into a sausage shape, cut into equal pieces and sprinkle with flour.

2. Roll out each piece.

3. Place a few berries on a circle and sprinkle with half a teaspoon of sugar and starch.

4. Connect the edges of the circles. While we are making dumplings, boil water in a mantushka, in a double boiler or simply in a saucepan with a colander.

5. Grease the grate of the mantushnitsa with vegetable oil and place the dumplings at a distance from each other.

6. Place a wire rack over boiling water. Cook over high heat for 15 minutes. Do not lift the lid at this time.

Making the sauce

1. Mix a few tablespoons of cherry juice with a teaspoon of starch. This is how we got syrup.

2. Bring 200 milliliters of cherry juice to a boil. Add syrup there. We constantly interfere.

3. Cook until slightly thick.
4. Serve the finished dumplings with sour cream and cherry sauce.

Video recipe

The video tells how to cook delicious dumplings with steamed cherries.

Cherries are not the only sweet filling for the famous Ukrainian dish. Dumplings with strawberries will not leave anyone indifferent. Just like “dumplings with cherries.”

Dumplings with cherries recipe on water

The prepared dough in water is rolled out thinly; dumplings with frozen cherries are made with a minimum amount of dough and a large amount of filling.

Compound:

• 410 g frozen cherries;
• 273 g flour;
• 1 PC. yolk;
• 3 tbsp. l. sunflower oil;
• 110 ml water;
• a pinch of salt;
• 155 g sugar;
• 1 tbsp. l. starch.

Preparation:

Place a colander on an empty pan into which the frozen product is placed. The juice entering the pan as the berries thaw will be used in making the sauce.

To prepare the dough:

Measure out the required amount of flour and then sift it into a large bowl. The yolk is separated from the protein. We only need the yolk, combine with salt, warm water, refined oil.

Mix everything and pour it into the flour in a thin stream. First mix with a spoon or fork, then with your hand. Then knead the dough on the table. If necessary, add flour; the consistency should be soft, at the same time elastic, not sticking to your hands.

The finished cake is wrapped in cling film and placed in the refrigerator for 60 minutes.

By this time, the filling has already thawed, all the juice is in the pan. Place the berries in a bowl, add starch and mix.

When cooking fresh cherries, no starch is added, but frozen ones contain a lot of moisture. Starch binds excess juice. Place a bowl of sugar next to it.

Formation of dumplings:

Lightly sprinkle the table with flour. Take the cake out of the refrigerator and roll it out thinly with a rolling pin to 1-1.5 mm.

Circles are cut out using a glass. The trimmings are collected into a common lump and a bun is formed.

Then roll out again and cut out circles. Place 2-3 cherries in the middle, sprinkle with 0.5-1 tsp sugar, secure the edges.

Since the dough is not sticky, you need to use a minimum of flour, otherwise it will be bad to seal the dumplings. But even if this happens, it doesn’t matter, the inner edges of the dough along the circumference are greased with water with a finger, after which they are tightly pinched, but with dry hands.

If you mix the berries immediately with sugar in a bowl, they will immediately begin to actively release juice, which we do not need during modeling.

That is why it is better to add granulated sugar directly to the dumpling itself.

During modeling, the cut out circles are covered with a towel, this is necessary so that the dough does not dry out.

How to cook dumplings:

Place a pan of water on the fire, bring to a boil, and add salt to taste. Then, one dumpling at a time, is dropped into boiling water, stirring until it floats to the surface.

With active boiling, cook for 5 minutes and remove with a slotted spoon, folding them in one layer on a flat plate. They are greased with butter, after which a second layer is laid out.

To prepare cherry sauce, mix juice with starch. Then add 1 - 2 tbsp. l. sugar and cook until thickened, stirring constantly. After this, the clear, thick sauce is cooled and poured over the dumplings. Add orange or lemon zest if desired.

Lazy dumplings with cherries: step-by-step recipe

Ingredients:

• 100 g cherries or sweet cherries;
• 500 g cottage cheese;
• 1 egg;
• 2 tbsp semolina;
• 3 tbsp each of flour and sugar.

Place the cottage cheese in a bowl, pour sugar into it and break the egg. Mash the mixture thoroughly with a fork.

Add flour and semolina to the mixture. Mix everything again. The dough for lazy dumplings with cherries should not turn out too steep in the end. The finished mass should slightly stick to your hands.

Cover the dough with film and remove it for 10 minutes. in the freezer. Rinse the cherries and remove seeds. Boil water in a saucepan.

Place some flour on a small plate. Dust your hands with flour, pinch off a piece of the dough and form it into a thick cake. Press a cherry into the center of the cake.

Place the cherry on top, forming the dough into a ball. Place the dumplings in boiling water and cook for about 5 minutes until they float.

Remove the dumplings from the pan with a slotted spoon and place in a bowl. Serve the dish with sour cream.