Dumplings with cherries: thin dough does not tear and keeps juicy stuffing

Dumplings with cherries: thin dough does not tear and keeps juicy stuffing

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  1. Ice water 100 ml
  2. Egg 1 pc.
  3. Salt ¼ tsp
  4. Flour 250 gr (- / + 10-20 gr for rolling)

Stuffing for dumplings:

  1. Seedless cherries 600-700 gr
  2. Sugar 70-100 gr (depending on cherry acid)
  3. Corn starch 1 tbsp

To submit:

  1. Butter 20 gr
  2. Sugar 1 tbsp
  3. Sour cream to taste
  • Main ingredients


Step 1: Step-by-step video recipe :.

1. Pour fresh seedless cherries or pre-thawed cherries with sugar and leave them to let the juice flow. For frozen cherries, 1 hour is enough, for fresh it is necessary - about 3 hours. Excess juice is drained, it can be used for compote.

2. For the test, mix salt, egg, flour and ice water. Knead the dough and leave it to rest for 30 minutes.

3. Add starch to the cherry and add sugar if desired.

4. Roll out the dough with a thickness of approximately 3 mm (not too thin so that the dough can hold a juicy filling). Cut circles with a diameter of 7-8 cm.


  1. Janson

    And what to do in this case?

  2. Banbhan

    I can look for reference on the website where there are many articles on this question.

  3. Jimmy

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  4. Kigara

    Haven't tried yet?

  5. Camelon

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  6. Willifrid

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