Yield: 16 servings
|2 cups||All-purpose flour; sifted|
|1½ cup||Canned pitted sour red cherries, drained|
|1||To 3 Tbs Sugar|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Put flour and salt in a large bowl. Make a well in the center of mixture and add eggs. Stir in enough water to make a stiff dough.
Knead on a floured board. Shape into a ball and let stand 1 hr. Roll out very thin on floured board. Cut into small rounds, about 4 inches in diameter. Place 1 spoonful of the fruit filling on the lower half of each circle. Brush edges with egg white, slightly beaten. Flood pastry over to form a half-circle, and press edges together. Drop, a few at a time, into a large kettle of boiling water and cook briskly for 15 to 20 mins., or until dumplings come to the surface. Remove with a slotted spoon and drain. Serve warm. Serve with warm cherry juice and thick cream, if desired. Makes about 16.
Put cherries and sugar in a small saucepan and simmer for 5 mins.
NOTES: Ukrainian dumplings called varenky, which are prepared and eaten
: for dessert, may be filled with any kind of fruit, but cherries
: are most often used.
From: Dan Klepach