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Shimon destemed them and I pitted them.  |
3 cups flour
3/4 cup very cold water
2 eggs
1/2 teaspoon salt
Filling:
sour cherry*- 700 grams (I think about two cups?)
1 cup sugar
pit the cherries, cover them with sugar and let stand overnight. Strain the resulting syrup.
Keep the syrup to dip the dumplings in....it's also just good for anything that requires syrup, like flavoring sparkling water to create soda.
Mix the flour and salt together. Then, stir in the cold water until the dough no longer sticks to your hands. For me, this required a bit of kneading and a tiny bit more flour.
Let the dough sit for half an hour, covered with a damp towel.
Roll out the dough. It has to be pretty thin-about 3mm or a tenth of an inch.Use a glass to make dough circles.
Put the filling into the center of each circle. Don't put so much filling that you can't close the dumpling.
Pinch the edges together, you can use a fork for this.It talks about some sort of braid decoration for the edges in the recipe I was using, but I have no idea what it is. For those who do know what a braid is though: it just says you need to make the edges thinner if you intend to do that.
You can freeze them for storage. To cook, put them in boiling water and wait for them to float up. Make sure they don't get stuck to the bottom of the pot.
Eat with sour-cream or with the syrup made earlier. Or both.* This is the first time I've bumped into fresh sour cherries in the US, Mama got them at an Italian market. I suppose normal cherries would work, though it would definitely taste different. (so yes, it's my first time, that's why they turned out a bit lumpy)
the instructions I used:
http://www.gotovim.ru/recepts/sbs/varenvishn.shtml
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