Vareniki with cherry recipe

In any kitchen there are so-called seasonaldishes. For us, this is, for example, winter vinaigrette, when sauerkraut is ripe, or dumplings with cherries, which are impossible not to remember in the midst of the summer season. However, thanks to modern technology, dumplings with cherry filling have ceased to be a seasonal dish, and you can cook them at any time of the year - fortunately, frozen cherries are sold in almost every supermarket. And the recipe for this dish is traditional and simple enough to easily remember it and cook dumplings with fresh or frozen cherries. So, if your soul asks, and your hands are itching, remember the recipe and cook!

Vareniki with fresh cherries

If summer is in full swing, then it’s simply a sin not totry dumplings with cherries. This tasty and sweet dish has probably been tried by everyone, but not everyone has cooked it at home. This can be fixed. Let's try to cook dumplings with cherries at home? Considering that the recipe for their preparation is simple, absolutely any housewife can cook such dumplings. Ingredients:

500 (2 cups) of flour;
200 ml (glass) of water;
1 egg;
120 (slightly more than half a glass) of sugar;
Half a kilo of fresh cherries;
Sour cream (to taste)
A pinch of salt.

Preparation How to cook dumplings withwith a filling of fresh cherries? To do this, you need to wash the berries, then remove the pits and let the juice drain. Some housewives immediately sprinkle the cherries with sugar. This can be done, but then the cherries will give up almost all the juice, and the filling will be dry. So, leave the cherries alone and start making the dough. For it, we sift the flour, put it in a bowl and add salt and an egg to the flour. You can add a tablespoon of sugar. Pour half a glass of water into the flour and begin kneading the dough, gradually adding water, which, by the way, may need more or less than one glass. We achieve the desired consistency of the dough, which should become quite elastic, but remain soft and should not stick to your hands. Leave the dough for twenty to thirty minutes, and then knead it, putting it on the table and adding a little flour. Now we begin to sculpt the dumplings. Here you have two options. In the first case, you roll out the dough into a layer about three millimeters thick and cut out circles from it using a wide glass. The second option is to pinch off small pieces of dough, roll them into a ball, and then form flat round cakes of the desired size from the ball. Do as you like: the recipe for making vareniki allows for both options. Take a cake in your left palm, put a little (about a teaspoon) of cherries on it and pour in about a teaspoon of granulated sugar. Next, start pinching the edges, forming a semicircle with the filling inside from the cake. To make it easier to pinch, fold your palm with the cake into a boat - the shape of the vareniki will tell you how to pinch it more conveniently. For beauty, you can pinch the edge of the vareniki with a string, but you can also not do this - the taste of the dish will not suffer from this. Place the molded vareniki on a floured table or cutting board, but do not leave them for too long: the dough will get soggy and break. While you are molding the vareniki, put a pot of water on the stove and let it boil. When the water boils, add some salt and lower a portion of the vareniki into the boiling water and stir gently (very gently!) Cover the pot with a lid, and as soon as the water boils again, remove the lid. Cook the vareniki for ten to fifteen minutes. When they float to the surface, you can take them out. Important! Never leave the finished vareniki in the pot with water: they will become soggy in it! Serve the vareniki with sour cream or butter, sprinkled with sugar.

Vareniki with frozen cherries

This recipe is practically no different fromthe previous one, with the exception of cherries. But this recipe still has some nuances. If you decide to cook dumplings with frozen cherries, then the berries must be defrosted beforehand. Firstly, it will be more convenient for you to work with soft, not rock-hard cherries. Secondly, defrosted cherries give a lot of juice, which will be superfluous in dumplings and will color the dough blue. Thirdly, the size of frozen berries is much larger than defrosted ones, and the dumplings will become half-empty during the cooking process. Well, the recipe itself is traditional. Prepare the filling, knead the dough, boil water, mold the dumplings and cook them. By the way, frozen cherries can be replaced with frozen cherries, which, however, can also be done with fresh berries. Just choose brightly colored and sweet cherries. However, in this case, you will no longer get traditional dumplings with cherries. Externally - yes, but the taste will be different. Take the recipe, dear ladies, into service, cook vareniki and please yourself and your loved ones with your own culinary skills and a delicious summer (even in winter it will still be summer!) dish. Cook with pleasure, and bon appetit! We advise you to read: