Cherry dumplings on dough without eggs

Sift the flour, it will be great if you do it twice and thereby enrich it with oxygen, get rid of debris and lumps. Pour salt into a container with sifted flour, pour in sunflower oil and gradually add cold water. It is cold water that will help the dough to become elastic and pliable, and also guarantees that it will stick well and will not weather in the air. Knead hard dough. Traditionally, the dough for dumplings is kneaded by hand. Do this carefully, until the dough stops sticking to your hands and acquires plasticity. Then cover it with a towel or cling film and leave to rise for half an hour.

Sort fresh cherries, getting rid of debris and spoiled berries. Then wash, remove the seeds and transfer to a colander to drain the juice. Do not pour out the juice, it can be used in the preparation of other dishes or sauce for dumplings. Mix dried cherries in a separate container with flour and sugar.

After half an hour, roll out the dough on a floured surface. The dough layer should be no more than 3 mm thick. Cut round dough pieces from the rolled dough using a glass. Place the cherry filling in the center of each piece and shape the jam by pinching the edges. Fold the formed dumplings at a distance of one to one on a chopping board sprinkled with flour.

Bring the salted water to a boil and add the dumplings one at a time to the boiling water. Stir gently to prevent the dumplings from sticking to the bottom of the pot. As soon as they rise to the surface, you can take them out with a slotted spoon and transfer them to portioned plates.

Serve the dumplings with butter, sour cream, or sweet cherry sauce, which can be made from the cherry juice left over from the cooking process.