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.
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 homemade sour cream thickens. 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 gently turn them with a wooden spoon so that they don’t 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, in the fresh air everyone’s appetite works up in earnest :) Everyone in our family loves dumplings with cherries, they are prepared very quickly, being both a second 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 they don’t really like these berries separately, fresh. And the dumpling dough makes the dumplings a little tough.
Add a commentChoux pastry is an original and interesting type of dough, which is made from simple and affordable products. Today we will tell you a recipe for choux pastry for dumplings with cherries.
Choux pastry recipe for dumplings
Ingredients:
- flour – 650-750 g;
- boiling water – 315 ml;
- egg – 1 pc.;
- vegetable oil – 40 ml.
Preparation
Before preparing the choux pastry for dumplings, carefully sift the flour. Then we make a hole in the middle and carefully pour in the vegetable oil. Next, add boiling water and carefully stir the mixture with a spoon so as not to get burned. In another bowl, whisk the egg and pour the mixture into the flour mixture. If necessary, add more flour and knead it by hand until plastic and tender. Next, cover it with a napkin and leave to rest for 35 minutes. After the specified period of time has passed, pinch off a small piece of the dough, roll it into a thin layer and use a glass to cut out even round blanks for dumplings. After this, we prepare the cherry filling and proceed to forming the dumplings.
Lenten choux pastry for dumplings
Ingredients:
- boiling water – 205 ml;
- flour – 415 g;
- salt - a pinch;
- vegetable oil – 20 ml.
Preparation
Sift the flour and salt into a heap, make a small depression on top and carefully pour in the vegetable oil and boiling water. Quickly stir the mixture with a spoon, and as soon as the dough begins to harden, knead it with your hands, adding flour if necessary. Cover the dough with a wet towel and after 30 minutes it is ready to prepare dumplings.
Choux pastry with milk for dumplings
Ingredients:
- – 55 g;
- milk – 255 ml;
- flour – 505 g;
- eggs – 3 pcs.;
- fine salt.
Preparation
Combine milk, butter in a wide bowl and throw in a pinch of fine salt. Bring the contents to a boil and remove the pan from the heat. Then add a little flour and break the eggs one at a time. Mix the dough until smooth, then add more flour and knead into a thick, elastic dough. Before work, let it sit under a towel for about half an hour.
How to knead choux pastry for dumplings using whey?
Ingredients:
- filtered water – 55 ml;
- flour – 605 g;
- soda - a pinch;
- salt - a pinch;
- – 180 ml.
Preparation
Pour the whey into a faceted glass and add water to make it full. Sift the flour onto the table along with salt and soda. Next, pour the whey into the dry mixture in small portions and mix quickly with a spoon. At the end, knead the dough with clean hands for 5 minutes and use it to prepare dumplings with cherries.
Choux pastry for dumplings with sour cream
Ingredients:
- wheat flour – 205 g;
- sour cream – 25 ml;
- butter – 10 g;
- boiling water – 55 ml;
- salt.
Preparation
In a bowl, mix sour cream with flour and add salt to taste. Place the butter in a plate, add boiling water and stir. Then carefully pour the resulting mixture into the flour and knead the dough, first with a tablespoon, and then knead with clean hands. Cover it with a damp towel and leave for 5 minutes.
Dumplings with cherries from choux pastry
Ingredients:
Preparation
While the dough is resting, prepare the filling. To do this, wash the fresh berries, remove the seeds and cover with sugar. Roll out the dough into a thin layer, cut out pieces with a glass and put a little cherry filling on each one. Then we secure the opposite ends, give the dumplings a crescent shape and place them on a cutting board. We do the same with all the products, and then boil them in boiling water.
Mushrooms, cherries, cottage cheese and so on, boiled in salted water, topped with sour cream or served with onions fried until crisp, occupies a leading position in Ukrainian and Russian cuisine. Did you guess it? These are everyone's favorite dumplings!
How to prepare the dough for dumplings with cherries? Depending on its composition, dumplings have different tastes. If you add milk and eggs to the flour, then it is perfect for sweet fillings; when you add kefir, you get a fluffy dough that goes well with potato and cottage cheese filling, and choux pastry with water is a great find for people who are fasting or watching their figure . The filling for it is either potato, mushroom, or cabbage.
Choux pastry for dumplings with cherries
If you cook dumplings with milk, you need to warm it up a little - then you will get an airy and soft dough. There is one trick: to make it high quality, add vegetable oil, which makes it elastic, and a little sugar if the filling consists of fruit.
So, to prepare choux pastry for dumplings with cherries, you need to prepare three glasses of flour, one egg, one glass of milk, half a glass of boiled hot water, a tablespoon of vegetable oil, the same amount of sugar and a teaspoon of salt.
Break an egg into a bowl, add salt and two tablespoons of flour. Mix everything well and gradually pour in the heated milk. Then add half of the planned flour and mix. Pour in half a glass of hot boiled water, vegetable oil, add a teaspoon of granulated sugar and, gradually adding the remaining flour, knead the dough.
To prevent the dumplings from opening during cooking, the dough must be kneaded well, for about five to seven minutes. In this recipe, it turns out custard thanks to hot water.
Well, the choux pastry for dumplings with cherries is ready. All that remains is to prepare the filling. To do this, sort the cherries and remove the pits. If you don’t want to bother with the seeds, you can leave them.
Cherry filling
After the dough has rested for half an hour, it must be rolled out into a fairly thin layer, about two centimeters. Then, using a special ring or glass, cut out circles and put two cherries on each, pinch the edges, like on pies.
Bring the water in the pan to a boil, add salt and gradually, in batches of ten, add it to the pan. As soon as they float to the surface, wait another five minutes and remove them using a slotted spoon. Place on a flat dish and pour sour cream on top.
Dumplings with cherries often turn out sour, so you can boil a thick syrup from the remaining cherries and pour it over sour cream - it will turn out very tasty.
Dumplings with cherries: a recipe made with water
If it’s time for Lent, but you want to enjoy something tasty, then dumplings with cherries in the Lenten version are quite suitable for this purpose. In water, the choux pastry turns out tasty and holds its shape perfectly.
How to prepare dough for dumplings with cherries? It's very simple, you just need to take a glass of boiling water and make the dough. Don’t doubt that you will get excellent dumplings with cherries or other fillings.
For the recipe for water-based dumplings with cherries, you will need two cups of flour and a cup of boiling water. In the lean version, another twenty grams of any vegetable oil, salt and sugar are poured into the dough. In the non-lenten version, in addition to the above products, an egg is added. By the way, a note to housewives, this dough (with egg) makes excellent Siberian dumplings, which almost never tear.
Cooking
By adding boiling water, vegetable oil, salt and a little granulated sugar to the flour, you can knead the dough. As in the previous version, it must be kneaded thoroughly, adding flour (but under no circumstances should the dough be filled with flour) and left on the work table for half an hour so that it can “rest.” The dough can be placed in a plastic bag or covered with a kitchen towel on top. The choux pastry for dumplings with cherries is ready.
All that remains is to prepare the cherries, cut out circles from the rolled out dough, put in the filling and pinch the edges. These dumplings can be frozen in the freezer or cooked immediately. They are served as a separate dish with sour cream and sweet syrup.
Lazy dumplings with cherries
Many women ask: how to cook dumplings with cherries, is it possible to find a recipe for quick and tasty dumplings? The modern rhythm of life sometimes requires the impossible from a person. People often cannot devote two to three hours to cooking, so many people prefer quick and affordable recipes that require minimal time.
Lazy dumplings belong to this category of dishes. In this recipe, the dough will not be choux, but a special one, consisting of cottage cheese, eggs, flour and salt.
So, let's first prepare the dough, which will use two hundred grams of cottage cheese, one egg, half a glass of flour and a pinch of salt.
The cottage cheese must be very thoroughly rubbed with a fork until smooth. You can use a sieve. Then add the egg, salt and flour. Knead the dough until smooth, but not for too long, otherwise it will harden and begin to tear. Cover with a towel or cellophane for five minutes, and during this time prepare the filling.
Filling
For the filling you will need to take some cherries, sugar, one tablespoon of starch and five tablespoons of clean water.
Cherries can be taken either fresh or frozen (pre-defrosted). Place pitted cherries in a frying pan, add sugar, stir and simmer over low heat for several minutes until they become soft. Add starch diluted with water at the very end. You will get fruit syrup or caramel.
A flagellum is prepared from the dough, which is cut diagonally into equal pieces. Bring water to a boil in a saucepan, add salt and add lazy dumplings. In three minutes they will be ready. Place dumplings on a plate and pour cherry caramel on top. This original dish is prepared very quickly. It takes about fifteen minutes to prepare the dough and cherries, plus the same amount to cook the lazy dumplings.
This article discussed several recipes for custard and milk.
Bon appetit everyone!
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 varied. 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. 
