Steamed dumplings with cherries

How many variations of this flour dish with berry filling exist! But, perhaps, one of the most remarkable ways is steamed dumplings with cherries. The most delicious juice will always remain inside the dumpling, since during steaming the dough never comes apart and doesn't spread, maintaining its original shape and covered with a beautiful sheen.

Yield: 40 pieces.

Preparation time: 60 minutes.

Calories: 164 kcal per 100 grams of the dish.

Ingredients

• flour (high grade) - 300 g;
• purified water - 150 ml;
• salt - 0.5 tsp;
• odorless vegetable oil - 15 g;
• cherries (weight indicated with pits) - 500 g;
• sugar - 70 g;
• starch (preferably corn) - 10 g.

Preparation

1. Prepare the ingredients for making steamed dumplings with cherries.

2. Wash the cherries, dry them on a towel, and remove the pits.

3. To sweeten the filling and make it less runny, mix sugar with starch.

4. The most convenient dough to work with for dumplings, which doesn't boil down and freezes well, is choux pastry. To make it, boil water with salt in a microwave or on a regular stove. Pour it along with the oil into the pre-sifted flour.

5. While the mixture is hot, stir it with a spoon so that all the flour is just moistened.

6. Then transfer the lumpy mixture onto the table and knead it by hand. The dough will quickly transform into an elastic soft lump.

7. Place it in a bag and leave it on the table for at least 10 minutes, after which you can do anything with the dough – it will easily take any shape without tearing.

8. Separate a piece of dough. Roll it out to 2-3 mm.

9. Use a cutter with a diameter of 8.5-9 cm to cut out circles (small dumplings with cherries are not made, as they need to hold more cherries).

10. Place 0.5 tsp of the sugar and starch mix (if the cherries are very sour, you can use more) on the blanks.

11. Place 4 cherries on top.

12. Join the dumpling first in the center and at the edges. Then go along the entire edge twice.

13. If there is a need to freeze the products, place them on a board lined with paper towels and put them in the freezer.

14. After an hour, transfer the semi-finished dumplings to a bag or container and store them in the same freezer until needed.

15. Ready-to-steam dumplings should be placed on a board dusted with flour.

16. Pour a little water into a pot (it should not touch the sieve when boiling) and set up the steamer, which should be pre-greased with vegetable oil. Place the dumplings after boiling at a small distance from each other.

17. Cover with a lid. Steam the dumplings for 7 minutes.

18. If there is no steamer, you can cover the pot with water with wet cheesecloth. In the absence of a suitable lid, use another pot of appropriate diameter.

Steamed dumplings with cherries acquire a glossy surface and become tender and very juicy. A little sour cream, as always, will enrich the taste.

Try it, enjoy your meal!