2015-01-31
Cherry dumplings are such a popular recipe that even my Congolese friends living in Paris make our dumplings sprinkled with ruby juice. In the summer, it is not difficult to boil a hundred dumplings with cherries. Fortunately, our harvest is always excellent, and the branches bend from ripe berries (scientifically, this fruit sounds somehow wrong). The tastiest thing, of course, is just to eat unwashed cherries directly from the tree, competing with shpaks in order to remember innocent summer pranks in the cold. Yes, unwashed is harmful, I know, of course. Well, what to do in winter? The winter recipe is also simple - you can cook dumplings with frozen cherries.
I’ll make a reservation right away - the recipe for dumplings presented here is not at all classic, not correct, not authentic. It’s just me who cook dumplings with cherries.
Vareniki with frozen and fresh cherries. Recipe
Dough for dumplings with cherries in ice water. Recipe
Flour 500 grams
Ice water 300 ml
Salt ½ teaspoon
Sift flour, mix with salt, make a hill out of flour, pour in ice water, knead the dough. roll out, using a round shape or a suitable glass, cut out circles, put the cherry filling and form dumplings. The filling recipe is different for everyone. I will give below how to prepare the filling from fresh and frozen cherries.
How to cook steamed cherry dumplings
From dough on ice water, it is best to make steamed dumplings. Lubricate the capacity of the double boiler with oil, lay out the dumplings. Cook for approximately 10-15 minutes. Here are the steamed cherry dumplings:
Dough for dumplings with cherries on kefir. Recipe
Flour 500 ml
Kefir 250 ml
Eggs 2 pieces
Salt ½ teaspoon
Sift flour with salt, make a well, break eggs into it and pour kefir. Knead a soft but elastic dough, let it rest for 10-15 minutes. Form dumplings as in the previous recipe. And you can cut sausages, and then roll out mugs from them. Then put the cherry filling and sculpt. Such dumplings can also be made with frozen cherries.
Boil water in a large saucepan, season with salt. Put the dumplings one at a time, do not interfere, so as not to tear the dough and release the cherries and cherry juice into the water. After they float to the top, cook over low heat for another 5 minutes.
Choux pastry for dumplings with cherries. Recipe
Flour 500 grams
Boiling water 300 ml
Vegetable oil 2-3 tablespoons
Salt ½ teaspoon
I have recently presented, which my friend Vera Ramazova kindly provided to me. Such a dough, by the way, is also suitable. Today I will focus on the technology of making choux pastry dumplings with cherries. This time I made dumplings with frozen cherries. Moreover, without defrosting it completely and - with bones. My men, husband and son, said that it was not sporty - pitted.
Cut the finished "rested" custard dough into sausages, cut off pieces from them,
roll out circles
put cherries, sugar (2 coffee spoons in each dumpling)
and form dumplings.
There is absolutely no need to add flour when working - the dough does not stick to your hands and the work surface, which is incredibly convenient!
Boil water with salt in a large saucepan, put dumplings,
cook after surfacing 5 minutes.
Take out and put in a deep bowl or plate with butter, top dumplings can be sprinkled with sugar.
Fresh cherry filling
Cherry with stone 800 grams
Sugar 200 grams
Remove pits from cherries, drain juice, add sugar. Put the resulting filling in a sieve to drain the cherry juice. Boiled cherry juice can be mixed with sour cream or cream - you get a kind of sauce that is very good with dumplings.
Frozen cherry filling
frozen cherries
put in a colander, put for a minute under cold water, let the water drain. Quickly form dumplings - put a cherry with stones in the middle of a circle of dough, sprinkle with sugar.
Defrost frozen cherries completely, drain the released juice. Free the cherries from the stones, mix with sugar. Put the cherry in a colander, let the sweet juice drain. It can also be boiled and served with dumplings.
My remarks
- Cherry dumplings can be served with butter, cherry sauce (recipe above), boiled cherry juice and sour cream.
- In order for the pitted cherry filling to be juicy, but at the same time, the cherry juice does not leak out during cooking, a little semolina should be added to the cherry.
- The amount of water in dough recipes is not a dogma! You may have a completely different flour, so the amount of water for each flour must be adjusted individually through trial and possibly error.
- Especially persistent gourmets with strong nerves can put a tiny piece of sugar in each stoned cherry. The filling turns out to be especially pleasant to the taste.
Cherry dumplings - an old recipe, very cozy and "homemade". For many, for sure, it is associated with close relatives - mother or grandmother. For example, my great-grandmother was a craftswoman to cook all sorts of dumplings. I spoke, however. And in the kitchen, water is already heating for the next portion of dumplings with cherries...
At the end of our today's meeting, I want to listen with you to the Voice tearing the soul.
Alisha Franka - There by the cherry orchard...
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