As soon as the cherry season comes, the hostesses immediately prepare a variety of dishes from it. These are pies, and pies, and cakes, and jam, and much more. But in this review, you will learn all the secrets of making dumplings with cherries.
Recipe content:
- How to cook dumplings with cherries - secrets and subtleties
- Boiling methods for dumplings
- Dough for dumplings with cherries
- Cherry dumplings - a step by step recipe
- Dumplings with steamed cherries
- Dumplings with cherries on kefir
- Video recipes
Vareniki is a Slavic dish that is most common in Ukrainian cuisine. They are a boiled product made from unleavened dough with the addition of any filling. For example, dumplings are made with minced meat, mushrooms, cottage cheese, vegetables, berries and fruits. This dish is similar to dumplings, manti, permen. The main difference between these dishes is the filling and the external form.
With the arrival of the summer season, the most common and in demand are dumplings with cherries. A fragrant dish with these red sweet and sour berries is quite a cross between a main course and a dessert. It can be served simultaneously for a full breakfast or afternoon snack and for lunch after a hearty plate of borscht. True, as in the preparation of many other unpretentious dishes, dumplings with cherries also have several secrets. Since there are several recipes for dumplings dough in cooking, methods of heat treatment, selection of berries, and much more.
How to cook dumplings with cherries - secrets and subtleties
To make the process of sculpting dumplings fun, and the result of long work to be excellent, you need to know the best recipes, secrets and subtleties of cooking. If the dumplings do not stick out from the cherry juice and harden, then you will get real pleasure from the food cooked with your own hands.
- The temperature of all products should be at room temperature.
- Use high quality flour, and sift it through a sieve before kneading the dough. This will fluff her up and saturate her with oxygen.
- According to the classic recipe, eggs are not put in the dough for dumplings.
- Soda is not extinguished with vinegar.
- When kneading the dough, dust your hands with flour so that the dough does not stick.
- Leave the kneaded dough to brew for half an hour.
- For beauty, fasten the edges of the dumplings with a "pigtail". This gives them a stylish and solemn look.
- Sprinkle the cherries with sugar directly when placing them in the dumplings.
- If you use frozen cherries, then defrost them first, and drain the juice, but do not pour out, but use to prepare compote.
- Put the finished dumplings on a plate in one layer so that they do not stick to each other.
- The dish is served and consumed hot.
Boiling methods for dumplings
There is nothing complicated in the process of cooking dumplings. You have a choice - a saucepan or a double boiler.
- Boiling in water is a classic approach. For this method, choose a large, spacious saucepan and fill it with plenty of water. Boil and add dumplings in batches. Boil them until the dough is completely ready, usually no more than 5 minutes after boiling the water again.
- For a couple. There are several ways to cook dumplings for steam: in a double boiler, multicooker or a manto-cooker. In the absence of such kitchen equipment, you can use a regular colander placed on top of a pot of boiling water. Usually dumplings are steamed - 6 minutes.
Dough for dumplings with cherries
There are several options for making dough, but the best and most common are custard and dumplings.
Classic dumplings will turn berry dumplings into a rather hearty dish.
- Caloric content per 100 g - 182 kcal.
- Servings - about 30
- Cooking time - 30-40 minutes
Ingredients:
- Wheat flour - 500 g
- Eggs - 1 pc.
- Drinking water - 300 ml
Step by step cooking:
- Sift the flour through a sieve onto the countertop. Make a small indentation in it, into which you drive the egg.
- Knead the dough with your hands, picking up the flour from the edges to the middle.
- Gradually add a little water and continue kneading the dough until elastic. Sprinkle flour on the table as needed.
- Shape the dough into a ball, cover it with a towel and let it rest for 15-20 minutes at room temperature.
Choux pastry will add tenderness to your food. It does not tear, holds the minced meat well, does not stick to the table and hands. And if it is made on kefir, then it is perfect for those who follow the figure.
Ingredients:
- Wheat flour - 500 g
- Milk - 300 ml
- Butter - 50 g
- Egg - 1 pc.
- Sugar - 50 g
- Salt - a pinch
Step by step cooking:
- Combine milk, butter, sugar and salt. Place the food on low heat and wait for the butter to melt and boil. Then turn off the hotplate.
- Add a portion of flour to the contents of the pan. Stir until soft, but not completely homogeneous.
- Cool the dough, put it on the table, pour in the egg and knead.
- Then add flour and continue kneading until the mass is elastic.
- Leave the dough to rest for 10-15 minutes at room temperature.
Cherry dumplings - a step by step recipe
Delicate, aromatic, juicy - dumplings with cherries. Many are familiar with their amazing taste. Let's see how to make them at home with your own hands. It's not difficult at all!
Ingredients:
- Flour - 450 g
- Cold water - 2/3 tbsp.
- Eggs - 1 pc.
- Cherries - 2 tbsp.
- Salt - a pinch
- Sugar - 1/4 tbsp. for sprinkling cherries
Step by step cooking:
- Dissolve salt in water, pour in an egg and stir.
- Pour flour on the table with a slide and make a hole in it, into which pour the liquid components in a thin stream and carefully knead the tough dough.
- Wrap the finished dough with foil and set aside for 20 minutes. Then wrap it up, wrap it again and leave for 20 minutes.
- Wash the cherries, dry them and remove the seeds. Cover them with sugar and leave for half an hour. Then discard it in a colander, but save the juice.
- Divide the dough into equal parts and roll each one in turn with a thickness of no more than 2 mm. Using a glass or other convenient device, cut out circles of dough, on which place 4-5 cherries. Blind the edges of the dough firmly and place the dumplings on a floured board. Do not throw away the dough scraps, collect them in a lump, wrap with plastic and leave for 20 minutes. After they can be rolled out again.
- Fill a 3 l saucepan with drinking water and boil. Gently dip the dumplings in boiling water and stir so that they do not stick together and stick to the bottom.
- Wait for the water to boil again and the dumplings float. Then reduce the heat and continue to cook them for 3-4 minutes.
- So that the finished dumplings do not stick together, grease the plate on which you will lay them out with butter. Remove food from the pan with a slotted spoon.
Dumplings with steamed cherries
Steamed dumplings are very tender and tasty. But if there is no steamer or other kitchen devices, then they can be boiled using cheesecloth stretched over the pan.
Ingredients:
- Sour milk - 1 tbsp.
- Wheat flour - 250 g
- Baking soda - 1/2 tsp
- Salt - a pinch
- Cherries - 500 g
- Sugar to taste
Step by step cooking:
- Pour sour milk into a bowl, add baking soda, salt and stir.
- Add flour to sour milk, sifting it through a sieve, and stir with a spoon.
- Knead a soft dough. The softer it is, the more airy the dumplings will be.
- Sprinkle flour on your hands so that the dough does not stick. Divide it into pieces and roll sausages on the tabletop with your palms, which you cut into pieces.
- Use your fingers to turn each piece of dough into a round cake 1-1.5 cm thick.
- Put 4-5 cherries in the middle of the layer and add sugar to taste. Pinch the edges of the dumplings.
- Pour water halfway into the saucepan, tie cheesecloth on top so that the edges do not sag, otherwise they will catch fire, and cover with a lid.
- After boiling water, put the dumplings on cheesecloth at a short distance from each other, because they will increase in size when cooked. Cook them under the lid for 5 minutes.
Dumplings with cherries on kefir
Kefir dumplings are simply made with a fabulous taste. In the absence of kefir, you can choose any other fermented milk product, like yogurt, drinking natural yogurt, sour milk or bifidok.
Ingredients:
- Thick kefir - 500 ml
- Salt - 0.5 tsp
- Sugar to taste
- Quicklime soda - 1 tsp with a slide
- Pitted cherries - 500 g
- Flour - 750 g
Step by step cooking:
- Pour flour into a large bowl, add a pinch of sugar, salt and baking soda. Okay, stir the loose ingredients.
- Make a depression in the flour mass and pour in kefir.
- Stir the dry and liquid ingredients intensively and quickly with a spoon to moisten the flour.
- Next, put the dough on the countertop with flour and knead with your hands, periodically dusting the work surface with flour. The dough will stick to your hands, but that's okay.
- Knead the dough so that it does not stick to your hands, while remaining tender, stretching and delicate. Wrap it with cling film and leave for 10-20 minutes.
- Wash the cherries, dry them and remove the seeds.
- Divide the dough into parts, stretch each of them with your hands into a layer, put on a floured surface and roll out with a rolling pin 3 mm thick.
- With a glass with sharp edges, cut out round blanks, in the center of which pour a little sugar and put the berries. Lift the opposite edges of the dough up and pinch, seal them with a curly "comb" if desired.
- Boil the dumplings either in a saucepan of boiling water as described in the examples above. However, it is most delicious to steam kefir dumplings in any convenient way.
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