Homemade dumplings with cherries are a very tasty dish, especially for lovers of sweet and sour taste. In winter, you really want something reminiscent of summer. Making frozen cherry dumplings is a great way to indulge in a delicious, fruity meal.
At the end of the summer season, many housewives prepare supplies for the winter. The preparations also include a variety of fruits, vegetables and berries, which are frozen until they are used.
Cherries are one of the favorite berries of a large number of people. With it, you can prepare dishes according to various recipes. It doesn’t matter if it was not possible to prepare cherries since summer, because frozen berries can also be bought in the store.
Preparing the filling
Frozen cherries should be thawed before making homemade dumplings. If you add it to the dough directly from the freezer, then a large amount of juice that is released when the product is defrosted will saturate the dough and soak it. As a result, the dough will become rubbery and unpleasant to the taste.
Defrosting cherries in a colander, which must be placed over a large bowl or saucepan, into which the juice from the berries will drain. You should not get rid of this juice, you will still need it.
If you have pitted cherries at your disposal, no special preparations are required.
You just need to get the berry out of the freezer and leave it to defrost for 4-6 hours, depending on the amount of product. To defrost cherries faster, you can go for a little trick and use the microwave on the appropriate setting. In this case, the cherry filling will be ready in 5-10 minutes.
If only cherries with seeds are available, then there is nothing wrong with that. In this case, the cherries must still be thawed, and then the seeds must be removed using a special device or using, for example, a paper clip or a hairpin. This must be done carefully, over the bowl, because a lot of juice will flow out of the cherries.
Classic dumplings recipe
The classic dough for dumplings is very easy to make, does not require large costs, and its calorie content is not high.
For the test you will need:
- flour - 250-300 grams (1-1.5 glass)
- chicken egg - 1 piece
- vegetable oil - 2 tablespoons
- water - 100 ml (1/3 cup)
- salt - 1/2 teaspoon
- sugar - 150 grams (1/2 cup)
- starch - 2 tablespoons
For the filling, you need to take 400-500 grams of cherries.
After preparing all the ingredients, you need to step by step perform the following steps:
- Sift 250 grams of flour into a large bowl.
- Heat up the water. It should be warm, but not hot. Otherwise, when you add an egg to such water, it will simply curl up.
- Add a chicken egg, salt (a pinch or 1 level teaspoon), sugar (2 teaspoons) to the water. Mix everything thoroughly.
- Add the resulting mixture to the sifted flour and stir.
- Pour vegetable oil (2 tablespoons) into the dough.
- Knead the dough with your hands until tender. If the dough is too thin, you can add another 30-40 grams of sifted flour. If, on the contrary, it is too steep, then you can add a little (1-2 tablespoons) of water. Mix the dough on the table. As a result, it should turn out to be elastic and not stick to your hands.
- Place the dough in a plastic bag and refrigerate for at least 1 hour, maximum for a day.
Immediately before sculpting dumplings, you need to properly prepare the already defrosted cherries:
- Transfer the berries from a colander to a bowl.
- Put 2 tablespoons of starch in a plate with cherries. Adding starch to frozen cherries is highly desirable, because the berries from the freezer release too much juice, which can negatively affect the texture of the dough and the cooking process. The starch will bind excess juice and make the cooking process easier. The juice that comes out of the starchy cherries should not be thrown away. There is also a use for it.
Now, to sculpt dumplings, you need to step by step do the following:
- Remove the dough from the refrigerator and roll it out with a rolling pin to a thickness of 2-3 mm.
- Next, you need to cut out the blank circles. This can be done with an inverted mug, the diameter of the neck of which is 8-10 cm. It is better to make dumplings with frozen berries large so as not to crush the very juicy filling once again.
- Cover the cut circles with a bag to prevent them from drying out.
- You can make dumplings from circles. You can do this either manually or using a special device. However, it will be safer by hand for the dough and filling, because a special device can put unnecessary pressure on the berries and provoke the release of even more juice. So, you need to live one circle in the palm of your hand, put 4-6 berries in it and sprinkle them with ½ teaspoon of sugar. Next, carefully connect two opposite ends of the mug, carefully stretching the dough, and pinch the entire edge of the dumpling well so that the dough does not creep. If the dough does not persistently want to combine, you can grease the inner edge of the dumpling with a little water. In this case, hands must be dried before pinching so that the dough does not stick to them.
- Put the dumplings on the table or on a large tray, after sprinkling them with flour.
Next, the dumplings can be cooked immediately by placing them in boiling water for 7-10 minutes.
If you want to keep the dumplings for several days, then you need to put them in the freezer. In the freezer, it is better not to put them on top of each other, otherwise they will stick together and then may break. You can arrange the dumplings in layers, on each of which lay food paper or film.
Making cherry sauce
Sour cream is perfect for dumplings with cherries. However, cooking in addition to the cherry sauce will be just as delicious.
The sauce is made from the juice that dripped from the cherry during its defrosting, and juice from the filling with starch.
You need to mix both of these juices in a saucepan, add 1 heaped tablespoon of sugar, put on fire. Constantly stirring the contents of the pan, bring to a boil, cook for a couple of minutes and you can turn off the stove.
Water the dumplings with the cooled sauce.
