Lenten dumplings with cherries
Wheat flour - 250 g
Salt - ¼ tsp.
Water - 150 ml
Cherry - 150 g
Sift the flour. Add a pinch of salt to it. Gradually add warm water and knead the dough. It should be pleasant and not stick to your hands. Cover and let sit for about an hour (don't ignore this tip, it's really important).
Prepare the cherries (remove the pits from fresh ones, rinse frozen ones under warm water and leave to allow the juice to drain).
Sprinkle flour on your work surface and roll out the dough into a layer, no need to make it very thin. Cut out the circles - these are blanks for our future dumplings. Now take one at a time and carefully stretch the dough, pull from the edges, let it be a little thicker in the middle.
Place a cherry on top of the dough circle and fold it in half. Seal the edges well.
While you are making the dumplings, put water on the fire, lots of water. We don't want the dumplings to stick together;)
When the water boils, add one dumpling at a time and stir. As soon as they float up, they are ready. Remove with a slotted spoon and place on plates. You can add more berries, cherry juice, if someone likes it sweeter - sugar.
Dumplings are perfect for breakfast or lunch - they are very tasty and filling. At the same time, there is probably no person who does not like dumplings with cherries. And if, when serving, you also pour thick cherry jelly over them... Yummy!
So, to prepare delicious lean dumplings with cherries, we will need: flour, hot water, salt, sunflower oil, cherries, sugar, starch.
Kneading the dough for dumplings. I make the dough according to the recipe of the famous chef Pokhlebkin. It is mixed in hot water, but not in boiling water. This dough does not stick to your hands or the table at all.
Pour flour into a bowl.
Add salt and sunflower oil.
Pour hot water, but not boiling water.
Knead the stiff elastic dough and let it “rest” for 10-15 minutes.
Then cut the dough piece by piece and roll it into a thin layer. Use a glass to cut out circles.
Place a cherry in each circle.
We form all the dumplings in this way.
We prepare the sauce for the dumplings, which is essentially a thick jelly. To do this, you need to take cherry juice and sugar (add to taste).
Bring the cherry juice and sugar to a boil and pour in a thin stream of the starch mixture with a small amount of cold water. Cook until thickened. This will take 3-5 minutes.
Cooking dumplings. Pour water into a saucepan, bring to a boil and place the dumplings in it. Cook for at least 10 minutes. If they tell you that as soon as the dumplings float to the surface, they are ready, don’t believe them. They will float up almost immediately, but will still be raw. Cook until done.
Serve ready-made Lenten dumplings with cherries with a special cherry sauce. Delicious!
Lenten dumplings with cherries are a tasty and beautiful dish that you can prepare for your family members and guests. And thanks to the sauce, the dumplings also look festive! 😉
I love dumplings in all forms, with any dough and a variety of fillings! Therefore, I’m ready to eat them even every day - if only someone would sculpt them for me! 😀 I haven’t bought store-bought ones for many years, but sometimes it’s not so simple with homemade ones. Every time I make one, I’m happy, and I think that as soon as they’re finished, I’ll immediately sit down and make more! But... the freezer is empty, and one thing or another prevents you from making similar preparations again. Sticking dumplings on one at a time is something strange for me :) I don’t even want to try it! Besides... you can make 10 pieces for yourself alone, but for the rest?.. You count all the eaters, so it turns out that it’s still better to make at least a little for future use, at least 2-3 times.
So, I told you about the test in detail in the past. As you remember, it is without eggs, on water. If it is not important for you whether to make the dough lean or not, then you can take as a basis the dough that I made for.
Well, now about the filling! Summer... cherry! Where would we be without her? 😀 Actually, you can make dumplings using the same recipe with frozen berries. You don't even need to defrost them. The only difference is that we boil fresh berries for a couple of minutes less - that’s all!
As for the sauce, it couldn’t be easier to make! We will deal with it while we have dumplings boiling in a saucepan...
Ingredients:
- dumpling dough - 870 g*
- cherry - 700 g (weight with pits)
- sugar - 9 tbsp.
- starch for sauce - 1 tbsp.
* You can take any dough, for example.
For the test:
- filtered water - 300 ml
- salt - 1 tsp.
- premium wheat flour - 4.5 cups*
* 1 cup = 200 ml liquid = 125 g flour
Let's prepare some cherry treats! ;)
So, first of all, I washed the cherries well with cool water and removed all the cuttings. And then she squeezed out all the seeds from the berries. This must be done carefully so as not to later wash off the kitchen walls from juicy stains :) 
I put the pitted cherries in a saucepan and covered them with sugar. I made not very sweet dumplings. You can increase the amount of sugar if you wish. 
I let the cherries sit under the sugar for about 5 minutes, and then put them on the fire. When the mixture began to boil, boil it, reducing the heat to low, for 5 minutes, stirring constantly. I wasn’t afraid of crushing the berries; on the contrary, it’s even better. 
Let the filling cool completely! The cherries should be at room temperature at the time of making the dumplings.
If you don't have the dough ready yet, now is the time to make it! I talked in detail about how to knead it.
I rolled out the dough into a thin layer (actually, be guided by your taste, because some people like thicker dough and less filling, while others like it the other way around). Using a glass with a sharp edge, I cut out circles of dough. I placed a cherry on each one, straining out the syrup. 
Next I pressed the edges of the dough together. This can be done with a regular tuck, as in the case, or with a braided braid. For the second option, you need to slightly pull the dough at the pinch point, and then bend it to the inside and so on along the entire arc. You can see the process of sculpting with a pigtail in more detail and clearly using an example. 
I prepared some of the semi-finished products for freezing - to do this, I put them on a tray sprinkled with flour and put them in the freezer. For the rest of the dumplings, I put water on to heat.
Now the sauce! All you need to do is add starch to the remaining sweet and sour juice-syrup. I used potato, but corn would also work. How much should I put in? Depends on many factors - the juiciness of the cherries, the amount of sugar and the desired thickness of the sauce. 
Boil the sauce, stirring constantly, over low heat for 2-3 minutes. Took it off the stove. I let it cool down a bit. After cooling it will thicken even more. 
I poured a spoonful of sunflower oil into the boiling water to prevent the dumplings from sticking together, and added salt. Stirring the water with a spoon and forming a funnel, I sent the dumplings to cook. After surfacing, I boiled it for about 3 minutes. Actually, here, too, be guided by your taste - some people like more boiled dough. And our filling has been ready for a long time. 
Use a slotted spoon to place the dumplings into a serving bowl. 
Covered the top with sauce. 
Mmmmm!... It turned out very tasty and juicy! ;)
Watch announcements of the best articles! Subscribe to the Baking Online pages in,
Lenten dumplings are a tasty and budget-friendly dish. They can be prepared with various fillings: potatoes, cottage cheese, mushrooms and cherries.
Lenten dumplings with cherries
This is a recipe for lean dumplings with a juicy cherry filling. The dough for dumplings is lean, but it turns out elastic and tender.
Ingredients:
- three stacks flour;
- 0.5 tsp. salt;
- four tbsp. sugar + 0.5 tsp. into the dough;
- two tbsp. l. raises oils;
- glass of water;
- half a kilo of cherries.
Preparation:
- Peel the cherries and sprinkle with sugar. Leave to soak for two hours.
- Place the cherries in a colander to allow the juice to drain.
- Mix flour with sugar and salt.
- Add boiling water to the flour and pour in the oil. Stir with a spoon.
- Leave the finished dough to rest for 20 minutes.
- Using a glass, cut out circles from the rolled out dough.
- Place a few cherries in the middle of each circle and pinch the edges.
- Place the dumplings in boiling water and cook them after floating for another three minutes.
- From the remaining cherry juice, cook syrup, bring to a boil and evaporate to the required consistency over low heat. Strain.
Serve lean dumplings with cherries and syrup.
Lenten dumplings with mushrooms
Appetizing dumplings made from lean dough stuffed with champignons and onions.
Required ingredients:
- half a kilo of mushrooms;
- glass of water;
- half a kilo of flour;
- grows seven spoons. oils;
- one and a half spoons of salt;
- two medium onions.
Cooking steps:
- Mix the sifted flour with salt, pour in warm water. Leave the dough to rise.
- Chop the onions, cut the mushrooms into slices and each one in half again.
- Fry the vegetables in oil. Simmer until the liquid evaporates. Add some salt.
- Roll the dough into a sausage and cut into portions. Roll out each piece and cut out circles. Place the filling in the middle and seal the edges.
- Cook the finished dumplings.
Serve lean dumplings with mushrooms warm with various sauces.
The recipe for lean dumplings with potatoes uses fresh herbs, onions and for added flavor.
Dumplings with cherries are a wonderful Lenten delicacy! Dumplings can be eaten as a main dish, because they are quite filling.
To fill dumplings with cherries you will need:
- Frozen pitted cherries.
- Sugar or fructose.
- Flour (just a little bit).
If you have fresh cherries, you need to remove the pits from the berries.
You can also use cherries from compote or jam. Then there is no need to add sugar.
For the test
- 200 ml hot water,
- 0.5 teaspoon salt,
- 1 teaspoon sugar.
- Flour by eye - approximately 2.5 cups.
How to cook dumplings with cherries. Recipe
We set the frozen cherries to defrost in advance at room temperature for several hours.
We are preparing. Watch the link for a video recipe for the test.
Take a round cookie cutter, glass or jar. I use a regular glass.
Cut out circles from the rolled out dough. Remove excess dough.
Now we prepare the filling for the dumplings. The cherries gave a lot of juice when defrosting. Pour this juice into a clean container and lightly squeeze the cherries.
Place a cherry in the middle of each dough circle. You need very little cherries.
Sprinkle the cherries with sugar. If the cherries are very juicy, then you can also lightly sprinkle them with flour, literally a pinch for each dumpling.
Connect the edges of the circle. We carefully seal them and press them with our fingers so that the dumplings with cherries do not fall apart.
Place these semi-finished dumplings neatly in rows on a cutting board or tray, generously sprinkled with flour. In this form you can freeze them for storage. Or you can cook it and eat it right away. Pour more water into a large saucepan and put it on the fire. We are waiting for the water to boil. Add a little salt to the water and drop the dumplings into it one at a time. Cook over high heat. They need to be cooked in small batches to avoid sticking together.
After a couple of minutes of cooking, gently stir the dumplings with a slotted spoon to loosen them from the bottom of the pan.
If they float up, they are ready. Remove the dumplings with the same slotted spoon and add the next batch to the pan.
Ready-made dumplings with cherries can be topped with vegetable oil, jam or sweet syrup as desired.
Dilute the cherry juice that remains after defrosting the cherries with water and serve with dumplings.
Loading...