Cherry Dumplings Recipe

These cherry dumplings are the dessert version of pierogi. If you are a dumpling fan, you are going to just love these!

Ingredients

Makes 40-50

Filling
1 (16 ounce) jar canned cherries in juice
1-2 Tablespoons granulated sugar
1 1/2 Tablespoons cornstarch
1/4 teaspoon cinnamon

Dough
1 cups milk
1 egg
2 1/2 cups all purpose flour, divided
1/4 cup (1/2 stick butter), at room temperature
1 teaspoon salt

Serve With
Butter
Sour Cream

Directions

Sauce and Filling

Pour the cherries and juice through a sieve into a saucepan.

Place the strained cherries in a bowl and set aside until ready to make the pierogi.

For the sauce, pour the strained juice into a sauce pan.

Add the 1 tablespoon or more sugar, the cinnamon and cornstarch

to the juice and stir to mix well.

Heat the cherry juice, stirring until the sauce has become thick.

Remove from the heat and allow to cool.

If you want, you can cut a few of the cherries and place into the thickened sauce.

Dough

Combine milk, egg, butter, salt, and 1 1/2 cups of flour in a large mixing bowl. Use a hook attachment to mix on low speeds until thoroughly combined.

Add 1 more cup of flour and use your hands to work in and knead until a smooth dough, that doesn�t stick to the sides of the bowl forms.

Let the dough rest for 30 minutes, at room temperature.

Sprinkle a dusting of flour onto 2 baking sheets and set aside.

Divide the dough into 2 balls.

Working with one dough ball at a time, roll it out with a rolling-pin until about 1/8 inch thin.

Dust the surface with flour, to keep the dough from sticking.

Using a round cookie cutter, cut out circles, as close to each other as possible. Collect all the pieces around the circles and add them to the rest of the dough (keep the dough balls covered between use).

Place 2-3 cherries in the middle of each circle. Working with one circle at a time, fold it in half, keeping the cherries from moistening the edges as this will prevent you from forming a seal.

Press the two edges together to form a half circle shaped dumpling. Press lightly with a fork around the edge to help form the seal. Place it onto the dusted baking sheet.

Repeat the process and keep working with all the dough until the cherries are used.

To Cook

In a large pot, over high heat, bring 3 quarts of water to boil.

Working with about 10 dumplings at a time, drop them into the water, one at a time and gently mix with a rubber spatula or wooden spoon.

Bring to a boil again and lower the heat to medium. Cook for about 5-7 minutes.

They will float to the top when cooked.

Place 1-2 tablespoons butter into a serving dish.

Remove the cooked dumplings from the water with a slotted spoon and gently place into the bowl with the butter.

Gently toss to coat all with the butter and to keep them from sticking to each other. Let them sit for about 3-5 minutes, to cool slightly.

Serve with a dollop of sour cream.