Dumplings with sweet cherry

Sweet Cherry (fresh)Wheat flour1-1.5 stacksChicken eggs1 piece1 pinchSugarSour cream

1. You need to start with cherries: wash it, take out the bones, fill it with sugar and leave it to release juice. It may take several hours.

2. Knead dough made from wheat flour, cold water (cold water dough doesn’t dry so quickly), eggs and a pinch of salt. Sift flour (a little more than a glass), in the center make a "well", where to pour water and about half of the egg whipped with a fork (leave a little for the subsequent work with the finished dough).

  • About proportions: as you know, flour in different countries is different, moreover, it may contain different amounts of moisture and soak up liquid differently, therefore, proportions that are ideal for everyone do not exist. It is necessary to be guided first of all by common sense and visual tactile sensations. The dough should not stick to the hands, but too steep, like noodles, too, should not be.

Roll up the dough into a bun, cover with a clean napkin and leave to rest at room temperature. Let it lie down for at least half an hour, or even an hour.

3. While the dough is resting, it's time to do syrup: heat the sweet cherry, heat the resulting juice and sugar over medium-high heat and, stirring so that the sugar melts completely, bring to a boil. Reduce heat and boil for another 10-15 minutes. If there is not much sugar, the syrup will turn out to be watery. If desired, you can thicken it by adding a little starch, diluted in a small amount of water or the same juice. You can add a little lemon juice and a tablespoon of cherry liqueur to the syrup.

4. Roll out the dough into a layer about 2-3 mm thick, cut circles into a glass. Cherry in a bowl lightly sprinkle with starch. Grease each circle with the remaining beaten egg - it is convenient to do it with a brush, spread the sweet cherry in the center and, without pulling the dough, tightly join the edges (the joint should be no thicker than the shell). Tighten with a string.

5. Send the finished dumplings to the fridge for an hour, and then cook until ready in large quantities of slightly salted boiling water.

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