The secret of delicious dumplings with cherries. Frozen cherry dumplings

There is a good way to please your family and friends - to cook dumplings with cherries for them. I am always fascinated by the ritual of eating such dumplings, and now the time has come for them. Cherries and sweet cherries have ripened in the orchards, and there is a brisk trade in ripe juicy cherries in the market. Well, if for fresh cherries, then frozen ones will help out, just don’t be lazy, have time to sculpt.

To prepare dumplings with cherries from dough on water, take the products from the list.

If you have frozen cherries, you should first pour them into a sieve and thaw, drain the juice and cook jelly or compote from the thawed juice. Naturally, it is better to remove the seeds from any cherry.

Prepare dough. Dissolve sugar and salt in hot water, the solution itself should be warm.

Pour the sifted flour into a bowl.

Pour water and vegetable oil.

Mix flour with liquid with a fork or spoon.

Cover the dough with cling film and leave to "rest" for 15 minutes at room temperature.

The dough is soft, obedient, elastic.

Roll out the dough and cut it into a juicy shape, lay out the cherry, you can sprinkle sugar on the cherry, close up the dumpling.

Pour water into a saucepan, bring to a boil, salt the water a little, send the dumplings. After surfacing, boil dumplings with cherries from dough in water until tender, 6-8 minutes.

Bon appetit!

Yummy!

Vareniki - a very interesting Slavic dish with Ukrainian roots, is made from unleavened dough, inside of which the filling is wrapped. Its role can be played by meat, potatoes, berries, fruits, cottage cheese and mushrooms. In appearance and the principle of preparation, they are similar to manti and dumplings.

In the summer season, fruit varieties of dumplings are especially in demand, and in particular with cherry filling. The resulting dish is very fragrant and is something between a dessert and a main course. It can be served as breakfast, dinner or as a snack after a hearty meal.

Cherry dumplings - a step by step recipe for classic cherry dumplings

The first is the classic version of making dumplings with cherries. Having mastered the proposed recipe, you can improvise at your pleasure.

Required Ingredients:

0.2 kg of boneless cherries;
0.35 kg of flour;
40 ml grow. oils;
1 st. l. Sahara;
0.5 tsp salt;
1 st. l. starch;
150 ml cherry juice.

Cooking steps classic cherry dumplings:

Pour all the indicated amount of flour into a bowl, add salt and oil to it. Pour a glass of hot water (it should not be boiling). Knead an elastic dough that does not stick to the palms.
We give the test a quarter of an hour to “rest”.
We cut off pieces convenient for rolling out from a common piece.
Roll them out as thin as possible.
We use the glass as a form for cutting blanks for future dumplings.
We put 3-4 cherries on each circle.
We form a dumpling from each piece, blinding the edges together.
Now let's start cooking dumplings. Throw them into boiling salted water. Boil for 8 minutes.
We offer to serve dumplings after their preparation with cherry jelly. To do this, bring cherry juice with sugar to a boil, carefully introduce the starch dissolved in a small amount of water. Cook for about 5 minutes until thickened.

We take out the finished dumplings with a slotted spoon, serve, poured with cherry jelly.

How to cook dumplings with cherries and cottage cheese

Vareniki with cherry-curd filling is a simple and at the same time spectacular dish that can delight even the most fastidious guests. The main thing is to prepare and serve it correctly.

Required Ingredients:

0.4 kg flour;
1 egg;
170 ml of water;
0.5 tsp salt;
0.3 kg of cottage cheese;
0.3 kg of cherries;
1.5 st. Sahara;
20 g semolina;
Half a pack of vanilla.

Cooking order:

Sift the flour directly onto the work surface, make a recess in the slide, into which we introduce a broken egg.
We hang water with salt until completely dissolved, then pour it into the hole with the egg. We knead the soft dough, wrap it in cellophane and let it brew for half an hour.
At this time, we prepare the filling. We wash the cherries, let the water drain, rid the berries of the bones. Mix cottage cheese with sugar, semolina and vanilla.
We roll out the dough with a thin layer, cut out circles with a cup of a suitable diameter, put a little curd filling in each, and put 2 cherries on top. Then close the dumpling by pinching the edges.
Cook in boiling salted water.

Serve with sour cream and chocolate chips.

Lush dumplings with steamed cherries

Steamed dumplings are ideal, because they do not stick together, do not boil, they come out soft and tender.

Required Ingredients:

170 ml of kefir;
1 egg;
½ tsp salt;
3 art. flour;
1 tsp soda;
60 ml grow. oils
2 tbsp. cherries;
100 g of sugar;

Cooking steps:

In a clean bowl, mix kefir, butter, 20 g of sugar, salt, egg. To mix all the ingredients thoroughly, mix with a spoon.
Pour flour, sifted on a fine-mesh sieve, soda into a separate bowl, mix them and pour them onto the table.
We make a recess, pour in the liquid component and begin to knead our dough. The resulting lump should be soft and uniform.
We put the dough under polyethylene for half an hour in the refrigerator, while we are engaged in the filling.
We wash the cherry, free it from the seeds.
Transfer the cooled dough to a floured table and divide into pieces that are easy to roll out.
We roll out a thin layer from each piece, cut out circles with a glass. The rest is again blinded and rolled out.
Put a few cherries in each circle, a little sugar on top. We form products.
On the stove we put a pan with salted water and a dense layer of gauze fixed on it. After boiling, put dumplings on gauze.

The cooking process lasts about 6 minutes, after which we transfer the finished yummy to a plate with a slotted spoon, generously grease with butter or sour cream.

Recipe for dumplings with cherries on kefir

If there is kefir in the refrigerator, then you can cook very tender dumplings with cherries.

Before use, kefir should warm up naturally to room temperature.

Required Ingredients:

300-320 g flour;
1 st. kefir;
1 egg;
½ tsp. salt and soda;
450 g cherries;
70 g sugar.

Cooking order dumplings on kefir dough:

Sift the flour, filling it with oxygen, add salt, soda.
In the middle we form a recess, break the egg and add non-cold kefir.
Knead a tight but elastic dough that does not stick to the palms.
We close with polyethylene, hide for half an hour in the refrigerator.
At this time, prepare the filling, as well as in previous recipes.
Cut the chilled dough into easy-to-roll pieces. We roll each one, cut out mugs, lay a few cherries and a bit of sugar, sculpt the best homemade dumplings.

Cook immediately or send to the freezer to be able to enjoy the delicacy at any time.

Vareniki with cherries on the water

Properly made dough on water is not inferior in taste and softness to any other cooking options. It remains to stock up on fresh or frozen cherries and you can start cooking.

Required Ingredients:

0.5 kg of cherries;
3 art. flour;
1 st. Sahara;
1 st. water;
½ tsp salt;
60 ml grow. oils.

Cooking steps:

We mix the washed cherries with sugar, give it half an hour to let the juice go, which then needs to be drained.
Add butter to the sifted flour, dissolve the salt in water, add to the flour.
Mix everything with a spoon to evenly distribute the ingredients, then knead the dough with your hands.
Cover the finished dough with a towel and set aside for an hour.
We divide the entire piece of dough into 3-4 arbitrary parts, each of which is rolled out as thinly as possible. To prevent the dough from sticking, sprinkle the table with flour.
Squeeze the circles with a glass, put a few berries in each, seal the edges well.

Cook in salted boiling water after surfacing for a few minutes, serve with sour cream.

Delicious dumplings with cherries on choux pastry

Below is another version of the test for dumplings, only this time not in cold water, but in boiling water. Cherries are best used fresh, always deboned.

Required Ingredients:

2 tbsp. flour;
1.5 st. boiling water;
60 ml grow. oils;
½ tsp salt;
0.5 kg of cherries;
sugar.

Cooking steps:

Flour sifted on a fine mesh sieve, mix with salt, add boiling water in a thin stream, mix with a spoon and add oil. Now knead the dough with your hands, which does not stick to your palms.
Cover the dough with a towel, set aside for now.
At this time, we prepare the cherry, according to the standard scheme.
We roll out the slightly infused dough with a thin layer, cut out circles with a glass, put a handful of berries and a little sugar in each, pinch the edges well.
We put 2.5-3 liters of water on the fire, add salt and sugar to it as desired.

We put future dumplings in boiling water, after they float we take them out with a slotted spoon. Serve hot with sour cream.

Lazy dumplings with cherries - the recipe couldn't be easier

Making dumplings is a troublesome business, but those who have nurtured an inner lazy person in their souls should not get upset and give up their favorite summer treat. After all, there is a very simple option, invented especially for you.

Required Ingredients:

0.25 kg of boneless cherries;
120 g flour;
2/3 st. milk;
1 egg;
20 g sugar.

Cooking steps:

Using a fork, mix the egg with salt and sugar, pour milk into them, add flour. The resulting mass should be associated with sour cream.
Sprinkle cherries 1 tbsp. l. flour, shake lightly to distribute it among the berries.
In a saucepan 1 liter of water, put a pinch of salt, 2.5 tbsp. l. sugar, bring to a boil.
We dip the cherries one by one into the dough, after which we transfer them to boiling water.
Boil for a few minutes, remove with a slotted spoon.

With cherries, the most delicious and juicy dumplings are obtained. And if you add more sour cream to them ... you can eat them endlessly. We have prepared several recipes for this delicious dish for you.

How to cook dumplings with cherries - preparation of berries

For dumplings, you can use fresh pitted cherries, pitted cherries and cherry jam.

Fresh cherries with pit

It is better to use freshly picked cherries (it is advisable to cook on the day of collection so that they do not deteriorate and do not drain juice).

wash berries with water
randomly select the remaining ponytails and leaves,
recline in a colander to drain,
Lay out on a paper towel/towel to dry.

Fresh pitted cherries

Cooking is more difficult, but it is much more pleasant to eat dumplings without spitting out the bone.

washed freshly picked berries
throw it in a colander to drain,
we take out the stones from the cherries (with a stone remover or a hairpin / pin). It is better to work with gloves, purple stains from the juice on the hands are difficult to wash off,
put in a colander to drain.

Cherry jam

Suitable for dumplings is any in which the berries are not too overcooked and are kept whole. Available with or without bones.

How to cook dumplings with cherries - dough for dumplings

In the classic version, lush dough is prepared, but it can also be made from thin. Fluffy dumplings can be simmered in a pot or steamed in a steamer/pot.

Preparing fluffy dough

Ingredients:

kefir / yogurt - 1 cup,
salt - 1/3 tsp,
baking soda - 0.5 tsp,
flour - 2-3 cups (how much dough will take).

Sift flour into a large bowl, make a well. Warm up kefir slightly, up to 40 degrees. Pour kefir or yogurt, pour salt. Knead the dough with a spoon. Pour on the surface where the dough, flour and soda will knead. Knead the dough, gradually mixing in the baking soda. Sprinkle flour as needed. The finished dough should be soft, spongy, it does not stick to your hands.

Cooking custard dough

Ingredients:

boiling water - 1 cup,
vegetable oil - 2-3 tablespoons,
salt - 0.5 tsp, flour - 300 gr. + for rolling.

Mix the sifted flour and salt in a large bowl. We boil water. Add sunflower oil to a cup of boiling water. Carefully pour boiling water with oil into the adze and stir until hot. When the dough has cooled down a bit, knead with your hands.

Modeling dumplings with cherries

There are several ways to make dough.

1st way

roll out the dough with a rolling pin into a “pancake” 3-4 mm thick. Make sure that it does not stick to the surface when rolling. Sprinkle plenty of flour under the rolled out dough,
squeeze out circles with a glass / cup,
put prepared cherries inside,
pour 0.5 teaspoon of sugar into each dumpling into fresh cherries. At the same time, we immediately pinch one edge of the dumpling, pour sugar, then pinch the other edge of the dumpling.

Canned cherries are already sweet, no sugar is added to them.

2nd way

roll out the dough with your hands into a “sausage”,
cut into equal pieces
Dip each piece of dough in flour and roll into a circle with a rolling pin.
we also make dumplings, putting cherries and adding sugar.

When sculpting in this way, there are no extra scraps of dough left.

Cooking dumplings with cherries

Steamed in a steamer

Steamed dumplings are prepared from dough on soda and kefir.
Lubricate the pan with sunflower oil, spread the dumplings, cook for a couple of 7 minutes. You can set the time on the timer.
Put the finished dumplings on a plate / bowl. Lubricate with butter.

Boiling in water

In water, you can boil dumplings both from lush dough and from custard. Throw dumplings into boiling salted water. Mix gently so they don't stick to the bottom of the pot. After the dumplings float, cook for 2 minutes.

Choux pastry dumplings can be cooked longer. And in the lush, it is important not to digest and not lose the “splendor”.

Put the finished dumplings in a colander. When the water drains, spread on a tray. When it has cooled down a bit, put it into bowls, sprinkling each dumpling with sugar.

What to serve with cherry dumplings?

You can serve dumplings with sour cream, jam, jam sauce on gelatin. And it’s better to just dip the dumplings in the syrup, which was formed in the plate from dumplings sprinkled with sugar.

Vareniki are considered a Ukrainian dish, but they are adored all over the world. This is a simple and tasty dish, and they love it for its versatility, because dumplings are delicious with any filling - cabbage, potatoes, liver, cottage cheese, and even poppy seeds. Children love them very much with a sweet filling, but the tastiest dumplings are stuffed with cherries. They are easy to prepare in summer from fresh cherries, and in winter from canned or frozen pitted berries.

Features of preparing dough on kefir

A classic dish is dumplings made from unleavened dough on water with filling and subsequent boiling. It seems to be a simple dish, but not all housewives can boast of its successful execution. For the preparation of delicious dumplings, it is important that the dough is strong and thin at the same time, so that the shell perfectly holds the filling and remains soft. The dough for dumplings is made from water, kefir, sour yogurt or milk, whey.

Our recipe differs from the classic one in that for the test we will take 1 cup of kefir, 2 cups of wheat flour, 1 egg, 0.5 teaspoon of soda, a pinch of salt, 0.5 cup of sugar. This amount of products is enough for 6 servings of dumplings, which will be ready in 1.5 hours. Sift the flour into a deep bowl so that the dough is airy, make a recess in it, into which we break the egg, add kefir and other products, and then mix into a homogeneous mass. Then knead on the table by hand until the mass stops sticking, and, wrapping it in polyethylene, put it in the freezer.

To make dumplings tasty, you need to know a few secrets:

Do not roll out the dough too thin.
Roll out better in a cool room.
To prevent the mass from becoming weathered, it must be covered with a clean towel or bowl.
It is desirable to prepare the filling in such a way that it does not release liquid when heated, which will spill through the test shell.
Cherries should be separated from the pits, keeping the berries in sugar for a long time, and the juice that stands out should be drained several times. After this procedure, not a single dumpling will ever tear or fall apart.
The main thing is to seal the edges correctly so that the cherries do not fall out during cooking, and also cook them correctly so that the dumplings themselves do not stick together. To do this, cook them in a wide saucepan with plenty of water over moderate heat.

On the water

To prepare a classic lean dough on water, which should be low in calories, you need to mix pre-sifted flour with eggs, ice water, and salt. There is another way, in which half a glass of body temperature water (36-38 degrees), 2 eggs and 0.5 teaspoon of salt are taken for 3 cups of flour. A steep dough is kneaded, which also does not have an increased calorie content. There is one secret: cold water has a better effect on the mass - it is more elastic when sculpting and does not dry out.

On milk

But the milk for the dough should be slightly warmed up, then the dumplings will be lush, although the dough does not have a calorie content. Elasticity will add vegetable oil, and plasticity - a little boiled water. For the milk test we need:

Flour - 3 cups
Milk - 1 glass
Egg - 1 pc.
Oil - 1 tbsp. l.
Water - 0.5 cups
Salt - 1 tbsp. spoon
Sugar - 1 teaspoon

Mix flour, salt, sugar, then pour in milk and then mix until smooth. Then add the egg, vegetable oil, chilled water, stirring again. Until a soft mass is obtained, add a little flour and knead until it stops sticking, then cover with a towel and wait half an hour until the dough “rests”. After 30 minutes, you can roll out our dough and add any filling.

Recipe with a photo of dumplings in a slow cooker

This popular dish with steamed cherries is healthy and tasty. In a slow cooker, it will never fall apart, and preparing dumplings for future use by freezing in the freezer is not a problem at all. For the test, we will take flour (3 cups), egg (1 pc.), Water (1 cup), salt, sugar. For the filling, we need 700 g of fresh, canned or frozen cherries.

So, we offer a step-by-step recipe:

Pour flour, salt into the bowl, forming a slide.

Crack an egg into the hole, mix in.
Add water, mix.

Add flour and water until the mass becomes soft, leave for 30 minutes.
At this time, prepare the cherry, removing the bones.

We cut off a piece from the dough, roll out the sausage and divide it into several identical parts, then roll out each part, cutting out a small diameter.
We spread a few cherries inside the circle, sprinkle sugar on top.

We connect the edges, pinching with our fingers.

We spread the dumplings on the container in the slow cooker, and pour 1 liter of water into the lower bowl.

The slow cooker switches to the cooking mode, and after 20 minutes our dumplings are ready, we are waiting for feedback from the household!

How to steam dumplings with frozen cherries?

The recipe is similar to the previous one, only instead of a slow cooker, a double boiler or gauze is used, laid out on a pot of boiling water. Custard or other dumplings are placed on gauze, closed with a lid on top and cooked in just 7 minutes. Frozen cherries are pre-thawed and prepared in the same way as fresh ones. Ready steamed dumplings are laid out with a slotted spoon, generously smeared with butter. Bon appetit!

How to make lazy cherry dumplings?

Lazy dumplings and cherries are boiled pieces of curd mass with cherries. It's tastier than regular and lazy dumplings combined. For their preparation you will need cottage cheese, flour, egg, sugar, salt, cherry. Cottage cheese is mixed with egg, sugar, and then flour and salt are added. The dough is rolled out into a ribbon, on which cherries are laid out, sugar is sprinkled. Then it is rolled up and cut between cherries. They cook for 2 minutes after surfacing. They eat a hot delicious dish with syrup, juice, any sweet sauce, sour cream or butter.

Our detailed recipe with a photo of dumplings with cherries will remind experienced and prompt novice cooks the nuances of preparing this wonderful dish. Today we will give preference to custard dough - it has a soft and plastic texture, it is as pliable as possible when rolling, but at the same time it keeps its shape well and does not tear when cooked.

Appetizing and beloved by many, cherry dumplings can be prepared at any time of the year! In the summer season, we prefer fresh berries, and in winter we confidently replace them with frozen ones.

Ingredients:

For test:

flour - about 500 g (how much dough will take);
boiling water - 300 ml;
egg - 1 pc.;
vegetable oil - 3 tbsp. spoons.

For filling:

pitted cherries (fresh or frozen) - about 800 g;
sugar - 150-200 g (or to taste).

Sift one and a half cups of flour through a fine sieve. We make a small depression and pour in any vegetable oil with a neutral aroma.
Next, pour in boiling water and gently, so as not to burn yourself, mix the composition with a spoon until maximum uniformity is obtained. Let the mass cool slightly for 3-5 minutes.
In a separate bowl, lightly beat the raw egg with a fork, combining the protein and yolk. Pour the egg mixture into the flour mixture, mixing well.
To the resulting sticky composition, add flour in portions and proceed to kneading by hand. Choux pastry for dumplings quickly acquires the desired consistency, becomes tender and plastic. You may need more or less flour than indicated in the list of ingredients. Much depends on its quality and gluten content. We focus on the state of the custard dough - when it stops sticking to the palms, there is enough flour!
We give the dough half an hour of rest, covering it with a damp towel. After the specified time, we separate a small part from the dough and roll it into a thin layer. Cut out blanks for dumplings with any round template.
For the filling, mix fresh or frozen cherries with granulated sugar (there is no need to pre-thaw the berries).
We spread cherry filler on each cake of dough.
We dip our fingers in flour and fasten the opposite edges of the cakes, hiding the sweet filling. We work very quickly, because soon the berry will release juice and it will be difficult to cope with modeling! As a result, we get products in the shape of a crescent. For reliability and better gluing, we weave a kind of pigtail at the place where the joints are fastened. Now our semi-finished products can be stored in the freezer or immediately sent to boiling water.
We throw a pinch of salt into boiling water, and then we load our dumplings. Mix gently so that the semi-finished products do not stick to the bottom of the pan. We cook products on medium heat. It is believed that after surfacing, dumplings should be kept in boiling water for only 2-3 minutes. However, it is better to trust your own feelings and just try one dumpling to make sure it is ready.
Ready dumplings with cherries are removed from the pan with a slotted spoon. Sprinkle the dish with sugar if desired. You can supplement dumplings with cherries with sour cream or fruit syrup, decorate with mint leaves or berries.