Sweet dumplings with cherries
0
2429
Kitchen
Ukrainian
Calorie content
222.5 kcal
Portions
4 port.
Cooking time
180 minutes
Proteins *
8.8 g
Fats *
8.7 g
Carbohydrates*
36.3 g
Dumplings with cherries are a dish that should appear on everyone's table in the summer season. It's simple, very tasty and satisfying. Usually, lean dough is used to make dumplings, but in this recipe, in addition to flour, water, salt and vegetable oil, we will use chicken eggs.
Ingredients
Cooking process
Make a well in the flour and start gradually pouring the water and egg into it. Stirring the dough every time you pour in a new portion. After all the liquid with the egg has been added, you will have a viscous and sticky dough, which should be transferred to a floured table and continue to knead the dough by hand.
Wrap the kneaded dough in plastic wrap. Take 2 pots of different sizes and build a structure that resembles a water bath. Pour half a glass of warm water into a larger pot. Place the dough in a smaller pot, cover and place it inside the second pot. Leave the dough to sit for 2-2.5 hours. The more time you let the dough stand, the easier it will be to work with later.
Go ahead and prepare the filling. The best cherry for dumplings is large and dark. Such a berry is guaranteed to be tasty and sweet. Go through it, remove all debris and spoiled berries. Then rinse and remove the pits. Put the prepared cherries in a colander. When all the berries are prepared, set them aside and let stand for about half an hour to get rid of all the excess liquid that we absolutely do not need when making dumplings.
Remove the dough from the pan, unfold the cling film. Cut the dough ball into 2 parts. Wrap the half that you will work with later in plastic wrap again so that the dough does not weather. Roll the other half with a rolling pin into a thin layer (dough thickness 2-3 mm). Then cut out blanks for dumplings with a special round mold, glass or mug. Do this until you run out of dough.
Pour water into a saucepan, salt it. Put on fire and bring to a boil. Throw the dumplings one at a time into the pot of water.Mix gently. Wait for all the dumplings to float to the surface, then cook for another 3 minutes. During this time, the dough should become such that the filling can be seen through it. Use a slotted spoon to remove the dumplings from the water, while allowing excess liquid to drain.
Bon Appetit.