Typically, dumplings and dumplings are considered bachelors' food. Like, what’s so complicated about it - I bought a prettier pack in the store, came home, cooked it, ate it. But homemade dumplings are very tasty! They can unite their family in the ritual of sculpting these cute ones... And simply making dumplings at home in reserve is super. Then you won’t have to stand at the stove on weekdays, and the family will still eat healthy homemade food without harmful additives. I suggest making dumplings with cherries - a classic dish. In general, sweet dumplings are better than savory dumplings... it just so happens. Although I rarely do savory filling, maybe I haven’t found the right one yet. The last successful option in this area is dumplings with wild garlic and cottage cheese. A good spring recipe, I recommend it!
So, dumplings with cherries. There are a great many options for preparing dough for dumplings and dumplings. I suggest trying choux pastry for dumplings. An excellent dough for beginners - light and manageable.
To prepare it, you need to boil a glass of water and pour boiling water over 1 glass of flour. Mix well to better distribute the water throughout the flour mass and leave for a few minutes to cool.
Break an egg into a deep bowl with brewed flour. Mix well.
Add the rest of the flour. In principle, you can add a little less flour than the rest of the recipe - it all depends on the flour and the amount of gluten in it. You may need less flour than I did. Or vice versa - more.
Pour in vegetable oil.
Knead the dough thoroughly. If necessary, add more flour. The bun should be soft, elastic and obedient, and should not stick to your hands. Let the dough rest for another half hour.
When you are mentally ready to make dumplings, take a piece of dough and roll it out thinly.
Using a regular glass or mug, we make circles - future dumplings.
I made small circles, so I only put one cherry inside. I only have frozen cherries. I defrosted it and drained the juice so that there were no surprises during cooking.
Sprinkle sugar on top (a little bit, you don't need a lot).
We fasten the edges of each dumpling; they can be made curly or regular - it all depends on your imagination and the availability of free time. Place the dumplings on a tray. If no one will eat dumplings with cherries right away, put them directly on the tray in the freezer (I use flexible cutting boards). Only when the dumplings are frozen can they be put into a bag, otherwise they will stick to each other.
Vareniki are perhaps the second dish after borscht that characterizes Ukrainian cuisine. Known and loved all over the world, and, of course, frequent guests on the tables of all Ukrainian families. Each housewife has “her own” borscht and “her own” dumplings - tried, tested and loved in the family. I will show you my favorite recipe for dumplings with cherries, my “signature”. Choux pastry is ideal for dumplings with sweet fillings; it is very thin, tender, comfortable and pleasant to work with.
Dough for dumplings is generally made in the simplest way - using water. There are dumplings made with kefir, whey or milk. The fillings can also be very diverse. The main difference between dumplings is that they put a ready-to-eat product into the filling. If it’s meat, then boiled, if it’s onions, then fried. The only exception is fresh berries in summer or their frozen version in winter. One of the most popular summer fillings is cherry.
Total and active cooking time – 1 hour
Cost – $2.5
Calorie content per 100 g – 210 kcal
Number of servings – 60 pieces
How to cook dumplings with cherries
Ingredients:
Flour – 450 g.
Cherry – 600 g.
Egg – 1 pc.
Sugar – 115 g.
Butter – 30 g.
Salt - to taste
Preparation
Wash the cherries, remove the pits. Cover the cherries with sugar and put them in the refrigerator for 30 minutes so that the berries release their juice. 
To prepare the dough, pour flour into a bowl, add an egg, melted butter, a pinch of salt and 1 tablespoon of sugar. Mix with a mixer fitted with a dough hook. 
Boil approximately 250 ml. water. Without stopping mixing the dough with a mixer, pour in boiling water in a thin stream. When the dough forms a ball around the mixer blades, turn it off and knead the dough with your hands. It should be non-sticky, soft, and have the texture of an earlobe. 
Divide the dough in half, cover one part with a damp towel so that the dough does not dry out. Roll out the second part of the dough on a floured table as thin as possible. Cut out circles. It is convenient to use a metal forming ring for this. 
Yesterday was an unexpected day off. Because unexpectedly, I was unable to plan the day in advance. But I think I accomplished a lot.
Dumplings with cherries have been following me for a long time. I haven't eaten them for a hundred years. And all because my mother never cooked sweet dumplings. My only childhood memory is buying frozen dumplings with plums.
And this year my husband delighted me with three buckets of cherries! It’s good that it wasn’t done in one sitting))) Thanks to the pit removal device, I finished each bucket in 2.5 hours. At the same time, I remained clean and I didn’t dream about cherries at night.
I've kind of gone off topic. So, dumplings!
The main thing in dumplings with fruit, in my opinion, is the dough.
I make the dough for regular dumplings very, very soft. These dumplings are cooked after boiling for only 2-3 minutes. And working with dough is a pleasure. This dough is absolutely not suitable for fruit fillings. Fruits and berries will simply end up in the pan, as soon as they add juice to boiling water. The same applies to dumplings with cottage cheese. That is why I make choux pastry for these dumplings.
I was afraid of it for a long time, until in one of the establishments where I worked it turned out that they prepare this for absolutely all types of dumplings. Personally, I don’t really support this idea, but that’s how it is. But, having kneaded a couple of tens of kilograms of choux pastry there, I got my hands full.)))
So. I always knead the dough in a bowl, and then knead it on the table. It's more comfortable for me.
Take, for example, a kilogram of flour, beat an egg into it, add a pinch of salt, pour in 2 tbsp. l. vegetable oil and mix. We take a spoon and a kettle of boiling water in our hands. Pour boiling water into the flour and mix it with a spoon. Pour in water until no dry flour remains when stirring. It should be a little sticky. It's not scary. It’s also not scary that there may be lumps in the dough and it is not too homogeneous in appearance.
Leave the dough to cool for 20-30 minutes. I periodically check the dough to see if I can stick my hand in there without getting burned))) I like it when the dough is still a little hot, but quite tolerable for the hand, then it kneads more pleasantly and there is less chance of making it too tight. In general, adding flour as needed, I knead the dough on the table. It is soft, like plasticine that has been thoroughly heated in your hands. I leave the dough until it cools completely under the film or under the lid so that it does not get too windy. 
I put the cherries for dumplings in a colander or sieve and let the juice drain. Then everything is as usual. I roll out the dough on the table and cut out circles. I put 2-3 cherries in each and pinch them. Boil and serve with butter, sour cream and sugar. Yummy!
Yesterday a friend came and she and I, while no one came into the kitchen, made 2 plates of dumplings each. And this despite the fact that she stated that she did not like berry and fruit dumplings :) Having eaten too much, she came to the conclusion that it was all in the dough. She had never eaten anything like this before. That's why I decided to write this post.
I will be glad if it is useful to anyone.
Add vegetable oil to warm water and mix. Add salt and sugar to the resulting mixture, put on fire and bring to a boil. Remove the boiling liquid from the heat and immediately add half the sifted flour to it, stir quickly with a spatula. Continue stirring until the dough begins to pull away from the sides of the pan. The dough should be homogeneous, without lumps.
Allow the lean choux pastry to cool. Sift a little flour onto the table, put the dough and start kneading. Continue kneading, gradually adding flour until the dough becomes obedient, pliable, and no longer sticks to your hands.
Cut out circles from the dough, rolled out into a layer 2-3 mm thick.
If the cherry is frozen, it must be thawed. Place 3-5 cherries on each circle of dough, sprinkle with sugar and form a dumpling. Make the rest of the cherry dumplings from the choux pastry in the same way.
Boil water, add salt. Place the dumplings with cherries in boiling water, stir carefully so that the dumplings do not stick to the bottom of the pan, and cook in boiling water for 5-7 minutes (after floating).
Remove the finished dumplings from the pan and can be served, sprinkled with, for example, powdered sugar.
Dumplings with cherries, made from choux pastry, will decorate the table at any time of the year.
Bon appetit!
Dumplings with cherries successfully combine the refreshing sourness of aromatic berries and the delicate texture of the dough. Today our regular reader, who sent us a detailed photo recipe, will tell us about the secrets of preparing this truly summer dish.
And why are these dumplings so delicious? It would seem like boiled dough, berries and sugar. But you need to be able to cook them so that even later, when you remember, your mouth waters. Honestly, I tried many recipes - both with water and kefir; both with and without egg whites... And steamed...
But I settled on one thing - choux pastry. The dumplings turn out to be moderately fluffy, even their “ears” are eaten with pleasure. And the next day, if they suddenly remain, they remain soft and the filling does not leak.
So what do we need? Don’t blame me, housewives, I’m writing the approximate amount of ingredients - I’m used to doing it by eye.
Ingredients:
- cherry – 500 g;
- water (boiling water) – 300 ml;
- flour - how much will it take;
- sugar - to taste;
- salt - to taste.
Preparation:
First, wash the cherries, separate the seeds, but do not throw them away - together with the cherry juice, they will be useful to us later for making compote. Compote with cherry pits is rich in both color and taste. The main thing is to guess with sugar, and after cooking, strain it, freeing it from seeds.
While our pitted cherries lie in a colander and give up their excess juice for compote, we will prepare the dough. Pour boiling water into a deep enamel bowl, throw in a pinch of salt and pour in flour in a thin stream, immediately stirring with a spoon until thick. homemade sour cream. All. Set aside the bowl with custard flour and let the mixture cool.
Place a pan of water on the stove over medium heat. Add a little sifted flour to the cooled, warm tea leaves and knead the dough, soft as an earlobe. Cover with a towel and let stand for 10 minutes.
Then divide the resulting soft dough into 8 balls.
Dumplings with cherries (video)
We will prepare the dumplings in portions to preserve their integrity and prevent the filling from leaking out. Using a rolling pin, form the dough base. This should be done carefully, evenly, not too thin and not too thick. Use one spoon to add cherries (12 pieces) and add 1 teaspoon of sugar.
Having molded the dumplings, put them in boiling water.
Dumplings with cherries on choux pastry (video)
You can carefully turn them wooden spoon so as not to stick to the bottom. The dumplings floated to the surface and began to boil. After this, they should cook for 3-4 minutes. Our dough is choux, semi-prepared, you don’t need to cook it for a long time.
Take it out onto a plate and sprinkle sugar on top. Bon appetit! Welcome to childhood!
Olga DANNIK
Reviews and comments
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Anna 09/18/2015
In my opinion, at the dacha all the dishes are especially tasty, apparently fresh air Everyone’s appetite is working up in earnest :) Everyone in our family loves dumplings with cherries; they are prepared very quickly, being both a main course and a dessert. In addition, this is a light dish, just right for the garden. But we don’t sprinkle the dumplings on top with sugar, but put sour cream on them.
Nina 10/26/2015
When the cherries ripen at the dacha, I make sure to cook dumplings, since everyone in our family loves this dish, and in the fresh air we eat them at the speed of sound. But I don’t cook them with water, but steam them, and I make sure to put a little flour in the filling so that the juice doesn’t leak out.
Chamomile 11/14/2015
I was somehow skeptical about this dish before, but I decided to try it anyway. True from dumpling dough. And, you know, I liked it! Even the men enjoyed it. We just added a little cinnamon to the filling and poured it with honey when serving. Now I’ll try to make it from the dough from the recipe. Thanks for the tip.
Anna 11/27/2015
Dumplings from this text will be delicious with any berries. My children and husband especially love dumplings with gooseberries and nightshade. Although separately, in fresh, they don’t really like these berries. And the dumpling dough makes the dumplings a little tough.
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