Frozen Cherry Dumplings: Delicious All Year Round

The most delicious, appetizing, for the whole family! Dumplings with frozen cherries turn out no worse than with fresh ones. And having learned a couple of secrets, you will learn how to cook dumplings so that they don’t leak! Now you donʼt have to wait until summer to enjoy this delicious dish.
cook time: 1h
Maya Lindell
Frozen Cherry Dumplings: Delicious All Year Round

Nutrition Facts (per serving)

201
Calories
6g
Fat
29g
Carbs
5g
Protein

Ingredients (4 portions)

For dough:

Salt 0.5 tsp
Wheat flour 3 cup
Water 1 cup
Eggs 1 pc
Vegetable oil 3 tbsp

For filling:

Sugar 4 tsp
Potato starch 2 tsp
frozen cherries 400 g

Recipe instructions

Step 1

Step 1
How to make dumplings with frozen cherries? Prepare ingredients for making dough. Be sure to measure flour and water in one glass, then you won’t need to add additional flour during the process.

Step 2

Step 2
Take a bowl deep enough to knead comfortably. Sift flour into it. This will saturate it with air, and the dough will be even more tender and softer. Add salt to flour, mix well.

Step 3

Step 3
Make a hole in the center of the flour. Pour the broken egg and vegetable oil into it. Using a fork, lightly whisk the egg and butter into the flour. Do not try to immediately knead the dough with this, it will not work, there is too little liquid component. You just need to mix the egg and that’s it.

Step 4

Step 4
Boil water, pour boiling water into a glass. And immediately, just so that more bubbles flow through the water, pour boiling water into the flour. Be sure to wear a glove on your hand, it is very hot. As you pour out the water, vigorously stir the flour with a fork. This way the flour will brew, gluten will develop very quickly, and the dough will become very elastic and manageable.

Step 5

Step 5
When all the water has been poured in, knead the dough with a fork, it is hot, be careful! But it will cool down quite quickly, and your hands will come into play. At first it will seem like there is too much flour and not enough liquid. Do not rush to pour more water, gradually all the flour will be mixed in and the dough will become homogeneous.

Step 6

Step 6
Finally, turn the dough out onto your work surface. The dough is not sticky at all, you don’t even have to sprinkle it with flour. Knead the dough until smooth and form into a ball. Place the dough in a bowl, cover with a towel and leave to rest for 20 minutes.

Step 7

Step 7
While the dough is resting, prepare the filling. Do not defrost cherries! This is the first secret of “non-flowing” dumplings. The second secret is starch. When cooking, the juice from the cherries will mix with starch, thicken and not leak out.

Step 8

Step 8
Mix sugar with starch.

Step 9

Step 9
Divide the rested dough into 4 parts. You will work with one, put the other three back in the bowl.

Step 10

Step 10
Roll out the dough into a circle a few millimeters thick. Here I still had to add a little flour, the dough became even softer after resting.

Step 11

Step 11
Cut out circles using a special mold or glass.

Step 12

Step 12
And only now take out some of the frozen cherries, about 1/4 of them. Take a circle and pour 1/3 teaspoon of a mixture of sugar and starch into the middle. Add a few cherries. My dumplings fit 2 or 3 berries, depending on the size.

Step 13

Step 13
Fill the dumpling in the form of a pie. You can further strengthen the edge with a pigtail. But in the end I was in a hurry and didn’t turn it around. In the end, the dumplings still didn’t fall apart. It’s just beautiful with a braid.

Step 14

Step 14
As soon as you make the first batch of dumplings, place them on a board sprinkled with flour and put them in the freezer. Or cook it right away. There is no need to keep them warm for a long time — the cherries will melt and flow. Proceed to the next batch.

Step 15

Step 15
Boil dumplings in salted water. Throw them into boiling water, be sure to stir gently so that the dough does not stick to the bottom. After boiling, cook for 3 minutes. All dumplings should float. Remove the dumplings to a plate using a slotted spoon. Serve with butter or sour cream. Bon appetit!

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