Sour cherry dumplings
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Cook Time29 minsprep_time_text 25 minstotal_time_text 29 mins
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Serving2
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DifficultyEasy
Ingredients
Dough:
Filling:
Sour cherry dumplings: Directions
Make the dough for the dumplings. Mix flour with eggs, salt, sugar, kefir or thin plain yoghurt and baking soda. The dough has to be soft, elastic and not sticky. Form a dough ball, move gently to an oiled bowl, and cover with a towel. Leave it to rest for 15-20 minutes.


In the meantime, make the filling. Pit the cherries (if you are cooking the dumplings out of season, defrost the cherries first). Add 1 tbsp. sugar and semolina.


Fold the dumplings by wrapping about a tablespoonful of cherries in a rolled out piece of dough. You can add decorative pleats to the edge when folding the dumpling together.


Cook in salted water until the dumplings float to the top. Remove them from boiling water and sprinkle them with sugar to make sure that they don’t stick. Drizzle with melted unsalted butter. Serve with sour cream or cherry sauce (kysil).


Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.
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Sour cherry dumplings
Ingredients
Follow The Directions

Make the dough for the dumplings. Mix flour with eggs, salt, sugar, kefir or thin plain yoghurt and baking soda. The dough has to be soft, elastic and not sticky. Form a dough ball, move gently to an oiled bowl, and cover with a towel. Leave it to rest for 15-20 minutes.

In the meantime, make the filling. Pit the cherries (if you are cooking the dumplings out of season, defrost the cherries first). Add 1 tbsp. sugar and semolina.

Fold the dumplings by wrapping about a tablespoonful of cherries in a rolled out piece of dough. You can add decorative pleats to the edge when folding the dumpling together.

Cook in salted water until the dumplings float to the top. Remove them from boiling water and sprinkle them with sugar to make sure that they don’t stick. Drizzle with melted unsalted butter. Serve with sour cream or cherry sauce (kysil).