Cherry dumplings

Cherry dumplings

Boiled unleavened dough with filling can be found in the kitchens of various Slavic peoples, but Ukrainian vareniki are the most famous ones. For the stuffing here they can use cabbage, potatoes, other vegetables, as well as cottage cheese, fruits, berries. One of the most famous and common options - cherry dumplings, which are now preparing the hostess in different countries. This dish can be served as a main course or as a dessert, because it is moderately sweet and quite satisfying. So they like cherry dumplings for both adults and children.

Cooking Features

At first glance, the dumplings are not so difficult to cook: knead the dough, form circles into it, fill it with cherries and boil. But experience shows that not all housewives dumplings succeed. In some, the dough is solid, in others the products fall apart during cooking, and in others they stick together. And they don’t taste the same for everyone. Therefore, when cooking dumplings with cherries, it does not hurt to use the advice of experienced chefs.

  • Please note that traditional dough recipes for dumplings do not involve the use of eggs. Soda, which is added to the dough, is not quenched with vinegar beforehand.
  • The better you knead the dough, the softer and more elastic it will be.
  • For the preparation of dough products it is better to use the same temperature. Most often it is room temperature. For this reason, ingredients such as milk and kefir are taken out of the refrigerator beforehand.
  • Dough flour must be sieved. This manipulation allows you to solve two problems. First, by this you save yourself from the risk of insect larvae entering the dough. Secondly, when sifting the flour will be saturated with oxygen, due to which the dough will be more tender, but not brittle.
  • When forming dumplings, carefully fasten the edges, otherwise they will fall apart when cooking.
  • Dumplings can be made from fresh or frozen cherries, before it is thawed. In this case, the berries must be properly prepared. To do this, they must extract the bones. From fresh cherries they are easy to squeeze out using a special device. From the frozen berries, the bones, if they were not removed before freezing, will have to be taken out manually. Peeled berries need to be folded in a colander and wait for them to drain the juice. This is especially important when using frozen cherries. Poured juice is not necessary to pour, it can be used to make jelly or fruit compote.
  • Sugar is added to taste in dumplings during modeling, otherwise the berry will give too much juice and the dumplings will be sodden.
  • When rolling dough and forming dumplings, sprinkle your hands with flour so that the dough does not stick to them.
  • Boil the products can be steamed or in a saucepan. In the first case, it is not forbidden to resort to using kitchen appliances (multicookers, steamers, mantyshnitsy), but you can simply lay out the dumplings on a colander, strainer or gauze, fixed on a saucepan with water. It is important not to put the dumplings too tightly to each other, otherwise they stick together. Steaming dumplings is usually 6-7 minutes. Boil the dumplings, dropping in a large amount of boiling water. If the water is low or it is cool, the products will stick together.
  • Ready dumplings spread at a small distance from each other, so that they do not stick together. Another way is to lubricate products with butter.

Serve dumplings with cherries with sour cream or yogurt, which can be both classic and sweet. Another option is to serve with cherry syrup.

Dumplings with fresh cherries


  • flour - 0, 25 kg;
  • water - 0, 2 l;
  • vegetable oil - 40 ml;
  • soda - 2 g;
  • salt - a pinch;
  • cherry - 0.5 kg;
  • sugar - to taste.

Method of preparation:

  • Sift flour, boil water.
  • Add salt and soda to the flour, mix.
  • Mix water with butter, brew flour: pour boiling water into it in a thin stream, stirring vigorously.
  • Knead the dough. Knead until soft and elastic.
  • Cover the dough with cling film and leave it for a while. At this time, take a cherry.
  • Pick and wash the cherries, remove the bones from it.
  • Fold the berries into a colander, placing it above the saucepan, so that the berries have a stack of excess juice.
  • Roll out the dough in a thin layer (about 2.5 mm thick). Using a cup, cut out circles from it. Trim, too, roll out - of them, too, will cut a few circles.
  • Place 4 cherries on each circle, pour a teaspoon of sugar on them. The amount of sugar can be adjusted based on your taste.
  • Fold the edges of the dumpling. If desired, they can give the form of pigtails - the dough is obtained for this quite elastic.
  • In a large saucepan, boil water, make sure to lightly salt it. One by one, dip the dumplings into it. Wait until they come up, and after 3 minutes after that, catch them with a slotted spoon and place them on a plate.

Serve hot dumplings with sour cream or berry syrup - they will be less tasty when they are cold.

Dumplings with frozen cherries, steamed


  • kefir - 0, 25 l;
  • flour - 0, 25 kg;
  • soda - 2 g;
  • salt, sugar - to taste;
  • frozen cherries - 0, 5 kg.

Method of preparation:

  • Remove the cherry and place it in a colander. Place a colander above the saucepan where the cherry juice will flow. Wait until the berry is completely thawed. If necessary, remove the bones from it. Leave in a colander until it is time to fill the dumplings with it.
  • Remove kefir from the refrigerator before it reaches room temperature. In extreme cases, it can be slightly heated in a water bath.
  • Pour the kefir in a bowl, add soda and a pinch of salt to it, mix. Wait 5 minutes.
  • Sift the flour and, adding it to the bowl with kefir with spoons, knead the dough. It should be thick, but soft and supple.
  • Remove the piece from the dough and roll a sausage from it. Cut a slice from the sausage and press it with your palm, flattening it and turning it into a layer about 2-3 mm thick.
  • Similarly, prepare the base for the rest of the dumplings.
  • Place 4 berries on each layer, sprinkle them with sugar to taste. Connect and firmly fasten the edges.
  • Spread the dumplings on the rack of the multicooker designed for steaming. The grid itself before this does not hurt to grease. In the bowl of the multicooker pour water. Start the unit for 7 minutes in the steam cooking mode.

Dumplings with frozen cherries can be cooked not only by steaming - they will not fall apart if they are cooked in the usual way.

Lazy dumplings with cherries


  • cottage cheese - 0, 25 kg;
  • cherry (preferably fresh) - 100 g;
  • sugar - 50 g;
  • salt - a pinch;
  • flour - 50 g.

Method of preparation:

  • Prepare the cherry: wash, peel, let the juice drain.
  • Rub the cottage cheese through a sieve, mix with two teaspoons of sugar, salt.
  • Beat an egg into the curd mass.
  • Add flour, mix everything thoroughly. To do this, you can use a mixer or blender.
  • Make a rectangular layer of cottage cheese dough.
  • Sprinkle it with the remaining sugar.
  • At some distance from the edge of the reservoir, place the cherry in the ruler. Roll the dough into a roll.
  • Cut the roll, trying to get a knife between the cherries.
  • Dip in boiling salted water. Boil for 2-3 minutes after surfacing.

Having taken out a slotted spoon and watering with sour cream, lazy cherry dumplings can be served at the table.

Cherry dumplings are an excellent breakfast option. They can also be served as a dessert or main course throughout the day. After all, they are not only nutritious, but also very tasty.

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