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Cherry dumplings

Cherry dumplings
4 servings

For the dough:

“Makfa” superior grade wheat flour – 370 grams;

water – 200 ml;

vegetable oil – 1 tablespoon;


For the filling:

frozen cherries – 400 grams;

sugar – 100 grams.

For cherry sauce:

frozen cherries – 150 grams;

water – 80 ml;

sugar – 40 grams;

starch – 1 teaspoon.

40 minutes + 30 minutes for the dough to rest

Wheat flour

Additional properties For kids


Sieve 350 grams of flour and 1/2 teaspoon of salt into a small heap in a bowl, make a dent in the heap, and carefully add water, then the oil. Mix a homogeneous elastic dough, cover it with kitchen wrap and leave to rest for 30 minutes.

2. Roll the dough into a 2 mm thick sheet over the surface sprinkled with flour and cut the sheet into 5 cm diameter circles. Put 3–4 cherries in the middle of each circle, add some sugar. Pinch the edges of the dough with fork.

3. For sauce, add cherries in the stewpot, add water and sugar. Cook over medium heat for 5–7 minutes. Add the starch, stir and cook for another couple of minutes.

4. Boil the dumplings in salted water for 5–7 minutes until done. Pour over the sauce and serve.

Cuisine Russian cuisine