Lenten dumplings with raspberries
4 servings
60 minutes
Lenten dumplings with raspberries are a delicate Ukrainian dish that delights with its lightness and aroma. During fasting periods, egg- and milk-free dumplings became a true savior, allowing enjoyment of traditional flavors without compromise. The thin dough made from flour and water envelops juicy raspberry berries, providing freshness and sweetness in every bite. When boiled, the dumplings become soft, and the raspberry juice soaks into the dough, creating a harmony of flavors. This dish is perfect for family lunches as well as for entertaining guests. Sweet dumplings can be served with honey, syrup or simply enjoyed for their natural berry flavor. They combine simplicity in preparation with exquisite taste that makes them a beloved treat for many generations.
1
Wash the raspberries, sprinkle with sugar, and let sit for 30 minutes to release juice. Drain the juice from the raspberries.
- Raspberry: 0.5 kg
- Sugar: 100 g
2
If the raspberries are frozen, without thawing, sprinkle a little sugar, place a few raspberry berries, and seal the edges.
- Sugar: 100 g
- Raspberry: 0.5 kg
3
Knead the dough to a medium thickness, roll it out to a thickness of 1.5-2 mm, cut into circles, place a teaspoon of raspberries, fold the dumplings, and pinch the edges. Drop the dumplings into boiling salted water, and when they float, remove them.
- Wheat flour: 3 glasss
- Water: 1 glass
- Raspberry: 0.5 kg
- Salt: to taste