Dumplings with frozen cherries

Dumplings with frozen cherries

Dumplings with frozen cherries are popular all year round. This is a dish that is absolutely adored by everyone, from young to old. I never cease to like it. For most people, dumplings are associated with childhood. The soft and tender dough and the juicy sweet and sour interior mix perfectly and complement each other.

The main secret of the recipe for making dumplings is cherry juice, which appears after the berries are defrosted. Under no circumstances should you drain it, otherwise the inside will turn out dry.

It is the juice that emphasizes the impeccable taste of the dumplings. Without it, the dish will not turn out as appetizing.

• Drink 250 ml.
• Chicken egg 1 pc.
• Wheat flour 400 g.
• Salt 12 tsp.
• Soda 12 tsp.
• For the inside:
• Frozen cherries 400 g.
• Granulated sugar 100 g.
• Potato starch 3 tsp.

There are a couple of subtleties of making dumplings with frozen cherries that any housewife should know:

• The drink should be warm; you can add a little more sugar to the filling (if you have a sweet tooth). Also, if desired, sweet sand is added to the dough itself (1-2 tsp).
• The cooling process of the cherries can be speeded up by placing the plate with the cherries in cool water.
• To make the inside as thick and compact as possible, the amount of starch can be slightly increased.
• When immersing the dumplings in a pan of water, you need to move them slightly with a spoon so that they do not stick to the bottom.

We sculpt quickly. How to make dumplings with cherries that don’t fall apart

Cherry dumplings with sour cream, sweet, fragrant, just like grandma made - what breakfast could be better than this? It’s just hard to keep the cherry filling in the dumplings. It gives a lot of juice, the dumpling falls apart and spreads. Evgeniy Goldenberg, chef at the Varenichnaya No. 1 cafe, told us how to prepare the right dumplings with cherries, ones that look great on a plate and taste good .

Cherry

Most often we make dumplings with frozen cherries. But at the moment it’s the season, you can buy the freshest. It makes dumplings tastier. But it is somewhat more difficult to work with. So here anyone can choose for themselves: taste or simplicity. In general, frozen cherries in dumplings are good.

Makes 3 servings of dumplings

For the test:

• 600 g flour
• 250 ml water
• 2 tbsp. l. vegetable oil
• Salt
• 1 testicle

For the inside:

• 150 g cherries
• Sugar

Step 1. If we use frozen cherries for the inside, then take them out of the refrigerator and set them to defrost in a colander so that the juice flows out of them immediately.

If we take the freshest cherries, then remove the seeds from them and let the juice drain. And then add sugar and leave for some time so that the juice thickens.

Step 2. Make the dough. Beat the egg with water, add salt and add vegetable oil.

Chef's comment : “The egg may be from the refrigerator, but the water must be at room temperature. In warm water, flour will release gluten more quickly, and the dough will knead better.”

Step 3. Sift the flour twice into a large bowl. Make a hole in the center and pour the water-egg mixture into it.

Chef's comment : “The more you sift the flour, the fluffier it becomes. This is important when mixing flour with water. The reaction occurs more quickly, the flour is immediately saturated with water. This way you can knead the dough easier and faster.”

Step 4. Mix everything until smooth, then grease the table with a small amount of oil and start kneading on it.

Chef's comment : “We use vegetable oil instead of flour for dusting, so that the dough is as elastic as possible.”

The right mixture: if the amount of flour is correct, the dough does not stick to your hands and very quickly acquires a smooth structure. When we knead in oil, the dough becomes even smoother.

Signs of finished dough: elasticity, release from hands, smooth texture.

Step 5. Form the dough into a ball, cover it with a towel and leave for half an hour.

Chef’s comment: “This is a very important point; without resting the dough you cannot roll out the dough. While the dough rests, the gluten in the flour swells. The dough slightly increases in volume and becomes denser. If you skip the aging, the dough will be very dry or very sticky.”

Step 6. Divide the dough into small pieces, roll each one into a narrow flat cake, from which we cut out several circles with a diameter of 4-5 cm.

Chef's comment : “I prefer a wooden rolling pin, although it’s great to roll out dumpling dough with an aluminum one. The dough sticks to it less, so less flour will be needed for dusting. Because elasticity is key in dumpling-varenichny dough, it is better to roll it out with an aluminum rolling pin, but the dough for pies is made of wood.”

As you have already figured out, you need to take a minimum of flour for rolling.

Step 7. Shape: put the filling in the middle of each circle. If the cherries are frozen, then you can sprinkle them with sugar directly on the dough; we covered the freshest ones with sugar in advance (see step 1). Moisten the edge of the dough with water and cover the dumpling.

Chef's comment : “The most important thing in dumpling dough is elasticity. If it is there, your dumplings will stick together perfectly and will not tear; if it is not there, then you can glue the edges of the dough with anything, a hole will still appear, only in the middle, for example. So there is enough water so that the dumplings stick together better.”

I repeat again that the elasticity of the dough is achieved by maintaining the correct proportions, adding vegetable oil, resting the dough, and reducing the amount of flour for rolling.

Tip: the trimmings from the dumpling circles can be used again. The main thing is to mix them well and let them stand again. It is fundamentally. You don’t need to add water or oil to them; you can simply cover them with a damp towel during proofing. The flour will swell again, release gluten, and the dough will become elastic. It takes 20-30 minutes to rise.

Step 8. Place the dumplings on a tray or iron sheet and freeze. Dumplings with cherries need to be made quickly, in small portions, and then immediately frozen so that the inside does not start to leak juice.

Chef's Comment : “If you are making one serving and intend to eat it right away, there is no need to freeze it. You mold it very quickly so that the cherry doesn’t leak, and immediately throw it into a huge pan of bubbling water. It’s important that the water doesn’t stop boiling, so there must be a lot of it.”

If you need to prepare several servings, then when we boil them, throw them into the water, the boiling will end, and the dumplings will begin to stick to the pan. And frozen dumplings have the most compacted structure; they do not stick even in the absence of boiling. Therefore, either cook one portion at a time in a large amount of boiling water, or freeze it. Then you can cook 4, 5, 6 or more servings in one pan at once. Depends on the size of the pan.

Step 9. Throw the dumplings into salted boiling water and cook until they float. You can wait another minute.

Chef's comment : “It is necessary to add salt to the water even for sweet dumplings. The fact is that salt is a flavor enhancer. And with a pinch of salt, the sweet taste of the berries will become even more striking and rich.”

Step 10. Decorate the finished dumplings with cherries (pitted), sprinkle with sweet powder. You can also serve sour cream separately.

Dumplings with frozen cherries

A classic of the genre – dumplings with cherries. Do you only have frozen berries? They will work great with her too.

We already have traditional dough for dumplings with cherries on our website. You will also find dumplings made from choux pastry. Well, now I’ll suggest you try kefir dough - pleasant, quite elastic and evenly tender after cooking.

• Total cooking time – 1 hour 30 minutes
• Active cooking time – 1 hour 15 minutes
• Cost - very economical
• Calorie content per 100 g – 171 kcal
• Number of servings – 3 servings

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How to cook dumplings with frozen cherries

Ingredients:

• Wheat flour – 250 g approximate amount
• Chicken egg – 1 pc.
• Drink – 100 g
• Vegetable oil – 1 tsp.
• Salt – 1 pinch(s)
• Sugar – 2 pinch(s)
• Cherry – 300 g frozen
• Sugar – 50 g for the inside
• Sour cream – 200 g
• Butter – 20 g
• Wheat flour – 1 tbsp. for table dusting
• Sugar – 2 tbsp. for the sauce

Manufacturing:

This amount of ingredients is for approximately 3-4 servings.
First, let's deal with cherries. This time we are talking specifically about frozen berries. Do they need to be defrosted? I would say that it is better to create it. Is it possible to make dumplings with frozen berries? Yes. But here you need to take into account that during the defrosting process the berries will release water, which will simply soak the dough and the dumplings will “flow.” Hence the conclusion: if you want to cook with frozen berries, then storing them is prohibited; quickly make a portion and cook it right there. In general, it’s easier to defrost and sculpt for yourself in a relaxed manner, without rushing or worrying.

You can select the berries in advance, discard them in a colander or sieve, place a bowl underneath where the juice will drain and throw them on the kitchen table, for example, at night ( that is, in the dark) .
Personally, I occasionally think about something far in advance, so I just chose berries and threw them in the microwave.
A couple of minutes in the “defrost” mode – and you’re done. That's it - I put the cherries on a sieve and set them aside (a bowl under the sieve). Do not accidentally pour out the juice that appears, do not drink it, we will still need it for the sauce.

Let's make the dough. A medium-sized egg – approximately 65 grams.

No tricks. Sift flour into a bowl (take 200 grams at first), beat in an egg, add a pinch of salt, a couple of pinches of sugar, pour in the drink and knead the dough.

After the dough has come together, I turn it out onto the table and knead further.
I add a tablespoon of flour, a little vegetable or olive oil and knead until the dough stops sticking to my hands and becomes quite smooth. It took me exactly 250 grams of flour.

And at the moment we definitely (!) need to give our test a rest. Just put it in a bag (or cover it tightly) and let it sit for 20-30 minutes. It is not necessary to put it in the refrigerator. After this period, you will see the difference - the dough has become plasticine and smooth. You can roll it out.

I don’t like to roll out a large lump of dough, so I divide it into two halves (the second into a bag) and roll it out in two passes.
Sprinkle the table with flour and roll out the dough thinly enough (mm 2), but not transparent. After all, cherries are a juicy berry, and we don’t need a very thin dough - it will just float.

Using a glass or ring, cut out circles of the desired size.
The larger the circle, the larger the dumpling, and the less time you will spend on modeling. You can just tear off small pieces of dough for yourself and roll them into circles (1 circle – 1 dumpling), but personally, I find it more convenient to roll out half of them at once.

Place a few berries in the middle of each circle and sprinkle with about a third of a teaspoon of sugar. Naturally, you can sprinkle the berries in advance, but I like it this way. Does it seem like you don't have enough sugar? Don't forget that you can constantly create a sweeter sauce.

Seal the edges well.
If you used a lot of extra flour and the edges of the circles have dried out and don’t want to stick together, run wet fingers over them and then sculpt. I make additional tucks - both more beautiful and more reliable.

Collect all the remaining dough, mix it with the 2nd portion of dough and repeat everything - rolling and shaping.
Be sure to throw the dumplings into boiling water.
Salt it slightly. After the dumplings float, cook them over low heat for another 10 minutes.

Let's create a very light sauce. Light - not in terms of calories, but in production.

Pour approximately 100-150 grams of cherry juice, which has formed after defrosting, into a saucepan, a piece of butter, a couple of tablespoons of sugar, and bring to a boil. Turn off the heat and add 150-200 grams of sour cream. Mix well with a whisk until completely homogeneous. The sauce is ready. I took low-fat sour cream, fifteen percent.

Adjust sweetness to taste. If desired, cherry juice can be combined with orange juice (if there is not much of the former), adding a little zest for a greater flavor. In my opinion, cherry and orange go very well together. But here it’s as you wish.

That's all.
Using a slotted spoon, carefully remove the dumplings from the pan, place on a plate, pour generously over the sauce and serve immediately! Bon appetit everyone!

Dumplings with cherries: top 5 recipes for making them

Dumplings with cherries are one of the most delicious summer dishes, which is absolutely not difficult to prepare and is suitable for every housewife. In our material you will find simple and delicious recipes for summer dumplings made with water and kefir, step by step and with photos. We also haven’t forgotten about the most difficult part, and we’ll tell you how to properly prepare the dough for dumplings with cherries so that they come out tender and tasty.

In the summer, we enjoy pampering ourselves and our loved ones with cherry dumplings. They simply cannot be tasteless! The smell of the summer berry given to us, its juiciness, sourness and catchy color turn a favorite dish into a masterpiece, even from the most ordinary dough for dumplings on water or kefir.

Dumplings with cherries: top 5 recipes for making dumplings and dough for them - step by step with photos

We have specially collected for you 5 of the most delicious and favorite step-by-step recipes for dumplings with cherries, which will perfectly decorate the table of any housewife. Don't forget to write in the comments the recipe that you liked the most.

Traditional recipe for dumplings with cherries and water

What we will need:

• Flour – 3 cups (be careful that the dough for dumplings does not turn out watery)
• Water – 1 glass
• Salt – 0.5 tsp.
• Vegetable oil – 2-3 tbsp.

For the cherry inside:

• Cherry – 500 g
• Sugar – 200 g
• Flour – 2-3 tbsp.

How to cook traditional dumplings with cherries in water: step-by-step recipe

Peel the washed cherries for dumplings, stir with sugar and flour. Pour the juice that the fruits have released into a separate container. Mix flour with warm water, salt and vegetable oil, knead the dough for dumplings. Place it in a plastic bag and leave it for an hour.

Roll out the dough thinly (about 2 mm thick) and cut into small squares. Place a cherry in the middle of the pieces and seal the edges of the dough.

Bring the water to a boil, add a little salt. Throw in the dumplings and leave until they float out. Pour the prepared cherry dumplings with the juice that was left over earlier.

Ukrainian dumplings with steamed cherries

What we will need:

• Drink – 1 glass
• Flour – 600 g
• Sugar – 6 tbsp.
• Cherry – 600 – 700 g
• Water – 2 tbsp.
• Soda – 1 tsp.

How to cook steamed dumplings with cherries: step-by-step recipe

Peeled cherries, separate 400 g and stir with sugar. Leave for 10 minutes, then pour the juice into a separate container.

Take the drink for dumplings with cherries, add flour and 3 tbsp. spoons of sugar. Then add 1 teaspoon of soda - this will make the dough more fluffy. Knead the dough and leave for 30 minutes.

Roll out the dough (2-3 mm thick), cut out circles (you can use a glass), place two fruits on each circle, mold the edges of the dough into dumplings.

Place the kefir-based dumplings on a steamer, having previously greased the mesh with oil. Steam dumplings with cherries for 5-7 minutes. If you don't have a steamer, place a colander over a pan of bubbling water, place the dumplings, and cover with a lid. Cook for 5 minutes.

Making sauce for dumplings with cherries and kefir:

Beat the remaining cherries and juice with a blender and place on low heat. Separately dilute starch with 2 tbsp. cool water. Pour the starch into the boiling sauce in a narrow stream and stir slowly. Add 1 tbsp. sugar and continue stirring. Keep on fire until desired mixture is achieved. Pour the sauce over the finished dumplings with cherries.

Recipe for dumplings with cherries and kefir “From Solokha”

What we will need:

• Flour – 4 cups
• Drink – 1 glass
• Chicken egg – 1 piece
• Sugar – 2-3 tbsp.
• Salt – 0.5 tsp.
• Soda – 1 tsp.

For the inside:

Cherry – 500 g
Sugar – to taste

How to cook dumplings with cherries on kefir: step-by-step recipe

Sift the flour for dumplings and mix with soda and sugar. In a separate container, beat the egg, shake and pour in kefir. Knead the dough for dumplings with cherries, evenly adding flour and egg mixture. The dough should turn out slightly loose. Cover with a towel and leave for 20 minutes.

Mix the peeled cherries with sugar, pour the juice into a separate container. Roll out the dough and cut it into circles. Place 2-3 fruits on any piece and seal the edges of the dough into dumplings.

Fill a 2.5 liter saucepan with water, boil and add a little salt. Dip the dumplings with cherries and cook until they float out. Then turn off the heat, close the lid and leave for 2 minutes. Remove the dumplings and pour over the cherry sauce.

Dumplings with cherries on water “July”

What we will need:

• Flour – 3 cups
• Water – 1.5 cups
• Testicles – 3 pcs.
• Salt – 0.5 tsp.

For the interior and gravy:

• Cherry - to taste
• Cherry pits - to taste
• Cherry juice - to taste
• Sugar - to taste
• Sour cream - to taste

How to cook dumplings with cherries “July” : step-by-step recipe

Knead the dough for dumplings with cherries, roll out (2 mm thick) and cut out circles. Place three cherries on each circle and seal the edges. Dip the dumplings into boiling salted water and remove them when they float out.

Place the cherry pits with cherry juice on the fire, add a little water and cook for 2-3 minutes, adding sugar evenly (to taste). The syrup is ready. When serving a dish of dumplings with cherries, mix the syrup with sour cream and pour into a separate container.

Recipe for dumplings with cherries: “Intoxicated”

What we will need:

• Flour – 3 cups
• Testicles – 2 pcs.
• Water - to taste

For the inside:

Peeled cherries – 4 cups
Sugar – 1.5 cups
Cherry or raspberry liqueur (homemade) - to taste

How to cook dumplings with cherries “Intoxicated” : step-by-step recipe

Stir the cherries with sugar and leave in the sun for 3 hours. Pour the juice into a separate container. Knead the dough, cut into circles, add cherries.

Dip dumplings with cherries into boiling salted water and cook until they float. Place the finished dumplings in a deep bowl, fill with cherry juice and tincture. Leave the prepared dumplings with cherries to brew for 15-20 minutes.

Recipe for dumplings with cherries

What we will need:

• 1 glass of kefir
• 3 tbsp. flour
• 0.5 tsp salt
• 0.25 teaspoon soda

How to prepare savory dough for dumplings with cherries : step-by-step recipe

Sift the flour, then add salt and soda. Create a hole in the flour and carefully pour the drink into it. Mix the ingredients with a spoon.

Knead the dough for dumplings with cherries with your hands - you need to do this for as long as possible. Leave the dough on kefir for 30 minutes, covering it with a kitchen towel or napkin.

After 30 minutes, you can safely make dumplings with cherries from this dough.

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