Cherry dumplings with buckwheat flour dough
4 servings
30 minutes
Cherry dumplings on buckwheat dough are a true culinary gem of Ukrainian cuisine. Their history dates back to ancient times when buckwheat was a key ingredient on the Slavic table. The delicate dough with a light nutty flavor envelops juicy sweet-sour cherries, creating an unmatched harmony of tastes. Topped with fresh cherry syrup and sour cream, these dumplings become not just a dessert but a work of gastronomic art. They are perfect for cozy family evenings and festive gatherings, bringing warm memories and enjoyment with every bite.
1
Prepare the dough. Mix coarse wheat flour and buckwheat. Gradually add very cold salted water, kneading until smooth and not sticky. Transfer the dough to a floured board and immediately shape dumplings slightly larger than usual.
- Wheat flour: 400 g
- Buckwheat flour: 100 g
- Water: 300 ml
- Salt: 0.5 teaspoon
2
Wash fresh cherries, let the excess water drain, and dry them. Carefully remove the pits from the cherries to keep the berries intact.
- Cherry: 1 kg
3
Put 1 teaspoon of sugar in the center of each dough circle, place 2-3 cherries on top, and quickly seal the dumpling.
- Sugar: 200 g
- Cherry: 1 kg
4
Pour plenty of water into a wide, low pot, bring it to a boil, and add salt. Place the prepared dumplings into the boiling water, gently stir with a slotted spoon to prevent them from sticking to the bottom, and cook until all the dumplings float to the surface.
- Water: 300 ml
- Salt: 0.5 teaspoon
5
Prepare the syrup. Pass ripe cherries through a sieve, add sugar to the resulting puree to taste, and mix well until the sugar is completely dissolved.
- Cherry: 1 kg
- Sugar: 200 g
6
Remove the finished dumplings with a slotted spoon, arrange them in a single layer on a cutting board, let them cool slightly, and allow any excess water to drain. Transfer the dumplings to a dish, pour sour cream over them, and drizzle with fresh cherry syrup on top.
- Cherry: 1 kg