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Cherry dumplings with milk
In cherry season, it is simply impossible to deny oneself the pleasure of preparing juicy dumplings with fresh cherries in milk. I do not argue that dumplings can be made year-round using frozen berries, but let's agree that they turn out to be an indescribably delicious dish with fresh cherries. For some, it's a dessert, for others - a full-fledged main dish, albeit sweet.
Preparing this dish is not difficult at all, the dough can be the usual one with water, which we make for dumplings with potatoes or for dumplings. But I prefer to make simple dough with milk; it turns out even tastier. The flavor of the finished dumplings is also influenced by the taste of the cherries themselves. If the berries are very sour and not tasty on their own, then what can be expected from the finished dumplings? I have very sweet berries, but with one drawback - they are too juicy and soft. Therefore, the dumplings may fall apart during the molding process. There is a solution – add a little starch or flour to the filling, but I just try not to make too many dumplings in advance and boil a small amount at a time.
Caloric value: 185 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- milk – 250 ml;
- egg – 1 piece;
- sugar – 150 g;
- salt – 1 pinch;
- flour – 3 cups;
- vegetable oil – 1 tbsp;
- fresh (frozen) cherries – 400-500 g.
Preparation
- Prepare all necessary ingredients.
- Break 1 egg into the milk, add a tiny pinch of salt and about 2 tbsp of sugar. In this case, the dough will be slightly sweet; you can omit the sugar if you want the dumplings to only have sweet berries, or you can add more sugar.
- Mix the mixture to dissolve the egg well. Add 1 tbsp of oil.
- Now start sifting the flour and kneading the dough.
- You may need more or less flour; the main thing is that the dough should be firm enough, not sticky to the hands. If the dough is soft, the dumplings may burst when boiling, and it will also be more difficult to mold them. Leave the prepared dough for about 10-15 minutes, and in the meantime, deal with the filling.
- Wash the cherries well, remove damaged berries. Remove the pits.
- Add sugar. The amount depends on the cherries themselves; if they are sour, do not be stingy with the sugar, otherwise the dumplings will also be very sour. Mix the cherries with sugar, and if a lot of juice has leaked out, add a little starch or flour.
- Now roll out about a third of the dough to a thickness of about 4-5 mm. I like it when the dough is very thin, so I try to roll it out as thin as possible. Using a cutter or a regular glass, cut out circles with a diameter of 8-10 cm, depending on the size of the dumplings you want to make.
- Place two cherries on each circle.
- Connect the dough and shape the dumplings.
- When you start shaping the dumplings, immediately put a pot of water on the fire to boil. Once you have shaped the first batch of dumplings, send them to cook, and start working on the next batch; otherwise, the cherries in the dough will release juice, and the dough will spread out.
- Stir the dumplings in the pot from time to time; when they float, they can be taken out.
- You can serve the cherry dumplings with milk with sour cream, it will be very delicious. Enjoy your meal!
