Before proceeding with the recipe, let's look at the main secrets of the perfect cherry dumplings:

so that the juice of the berry does not flow out, it is necessary to add a little starch, semolina or even flour to the filling;
the dough will be more elastic if, after kneading, send it to the refrigerator for 30-40 minutes;
the water for the dough should be ice cold, and the dough itself is best kneaded with your hands to control the consistency.
What cherry is better to take for dumplings? Any: canned (in compote), frozen, fresh. Only jam or confiture will not work, and cherries, of course, should be pitted.

We went through the main points, let's start cooking.

INGREDIENTS
FLOUR
400 g
EGGS
1 PC.
WATER
100 ml
SALT
PINCH
CHERRY
200 g
SUGAR
100 g
STARCH
2-3 ST. L

RECIPE FOR DUMPLINGS WITH CHERRY
1. Remove the pits from the cherries, if necessary, and send them to a colander while you knead the dough.
2. Pour the flour onto the work surface, form a hill with a notch in the middle.

3. Add water, an egg to the recess and start kneading the dough. If necessary, add more flour. As a result, you will get a soft, elastic dough that does not stick to your hands.
4. Make a ball out of the dough, place in a suitable bowl and wrap with cling film. Send to the refrigerator for half an hour.
5. After cooling, we begin to sculpt dumplings. At this stage, you can go two ways.

Method 1 Roll out the dough thinly and form even circles using a glass or cup. Blind the rest of the dough together and repeat the procedure.
Method 2. Divide the dough into three even parts with a knife. Form each piece into a sausage about 1.5 cm in diameter. Cut the sausage into equal pieces, then roll each into a ball with your hands and walk with a rolling pin to make a neat circle.
6. If you often make dumplings, then you know that the second method is much faster. To prevent the finished dough circles from sticking together, do not forget to add flour to the work surface and hands.
In the center of each mug, add some sugar and 2-3 cherries. Berries can be put more if they are small
7. Start sculpting the dumpling from the center, carefully moving to the edge.
8. Cook finished products in boiling salted water for 2-3 minutes after they have surfaced.

9. Serve cherry dumplings with a generous helping of butter and sour cream.

if you want to try cooking this dish, be sure to write to me or send a photo of how you did it! Bon appetit)