Ukrainian cherry dumplings
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; sifted |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| 1½ | cup | Canned pitted sour red cherries, drained |
| ½ | cup | Water |
| 1 | Egg white | |
| 1 | To 3 Tbs Sugar | |
Directions
FRUIT FILLING
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.
FRUIT FILLING:
Put cherries and sugar in a small saucepan and simmer for 5 mins.
Cool.
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