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Steamed Dumplings with Cherry
Instructions
I get the ingredients ready for the steamed cherry dumplings.
Wash the cherries, dry them on a towel and remove the pits.
To sweeten the filling and make it less runny, mix the sugar with the starch.
The most practical dough for dumplings, one that does not overcook and freezes well, is choux pastry. To make it, boil the water with the salt, either in the microwave or on the stove. Pour it, together with the oil, into the flour you have sifted beforehand.
While the mixture is still hot, stir it with a spoon just until all the flour is moistened.
Then turn the lumpy mixture out onto the table and finish kneading it by hand. The dough quickly turns into a soft, elastic ball.
Put the dough in a bag and leave it on the table for at least 10 minutes. After that you can do anything you like with it – it takes any shape very easily without tearing.
Pinch off a piece of dough and roll it out to 2–3 mm thick.
With a cutter of d = 8.5–9 cm, cut out circles (cherry dumplings are not made small, since each one needs to hold quite a few cherries).
Place half a teaspoon of the sugar-and-starch mix on each round (a little more if the cherries are very sour).
On top, put four cherries on each.
Seal each dumpling first at the centre and at the edges. Then go along the whole cut edge twice.
If you need to freeze them, lay the dumplings on a board lined with paper towel and put it in the freezer.
After an hour, transfer the part-frozen dumplings to a bag or container and keep them in the same freezer until needed.
Set the dumplings that are ready for steaming on a board dusted with flour.
Pour a little water into a pot (it must not touch the sieve once it boils) and set up the steamer, which you have greased with vegetable oil beforehand. Once the water boils, arrange the dumplings a small distance apart.
Cover with the lid. Steam the dumplings for 7 minutes.
If you have no steamer, you can stretch a piece of wet cheesecloth over a pot of water. If you have no suitable lid, use another pot of a suitable diameter.Steamed cherry dumplings take on a glossy surface and turn tender and very juicy. A little sour cream, as always, makes the flavour richer.Give it a try, and enjoy your meal!
Tips
- 1
CHOUX PASTRY is the "secret" of steamed dumplings. With ordinary cold dough, the steam makes it come unstuck. Choux pastry holds its shape perfectly.
- 2
SUGAR + STARCH IN THE FILLING is the "secret" against leaking juice. The starch "binds" the juice during cooking, so the filling stays inside.
- 3
FOUR CHERRIES EACH is the "right" amount. Fewer and the dumpling is a bit empty; more and the dough will not close. Circles of 8.5–9 cm.
- 4
7 MINUTES OF STEAMING is ideal. Less and the dough is raw; more and it spreads. The same principle works for other kinds of dumplings with a berry filling.
FAQ
Which cherries should I choose? +
Ideally, fresh ripe cherries, dark red (500 g with pits is about 400 g without). Alternatives: frozen (thaw in the fridge for 4–6 hours and drain off the juice), dried, or compote cherries (without the syrup). Fragrant fresh varieties include "Molodyozhnaya", "Shokoladnitsa", "Turgenevka" and "Vladimirskaya". Good-quality frozen brands include "Hortex", "4 Sezona" and "Sibirskie Yagody". Do not use cherries that are spoiling, under-ripe (sour) or preserved in syrup. For a "premium" version, use a 50/50 mix of sweet cherries and sour cherries (a balance of tartness). Remove the pits with a hairpin so as not to damage the berries.
Can the dumplings be frozen? +
Yes – raw shaped dumplings freeze well (on the author's advice). Lay them out separately on a board lined with paper towel, and after an hour transfer them to a bag or container so they do not stick together. They keep for up to 3 months. Cook them straight from frozen by steaming, without thawing, for 10–12 minutes (3–5 minutes longer than fresh ones). Do not leave the raw dumplings at room temperature for longer than 30 minutes, or the cherries will thaw. Label the freezer bag with the date. They are ideal as a "family batch" – a double portion for 2–3 dinners.
How long do the cooked dumplings keep? +
Cooked dumplings keep in the fridge in a container for 1 day (after that the dough soaks up the juice). Reheat them by steaming for 3–4 minutes to bring back the sheen. In the microwave, 30–40 seconds under a cover works, but they lose their shape. In a frying pan with 1 tsp of butter, they get a "fried crust" (delicious). Do not leave them at room temperature for longer than 4 hours, or the cherries and dough spoil. Fresh steamed ones are at their best in the first 30 minutes. For a "lunch to go", pack them in a container with butter. It is ideal to cook them "for one sitting". Raw frozen ones keep for up to 3 months.
What should the dumplings be served with? +
The classics: with sour cream (thick, on the author's advice), with sugar or icing sugar. With honey, berry syrup or chocolate sauce. With butter on top for a "homely" serving. With a scoop of vanilla ice cream for a summer dessert. With a cup of milky coffee, cocoa or tea. With hot milk for a "grandmother's" version. With a glass of cherry compote for a double pleasure. For a "children's" version, with sour cream and sugar. For a picnic, cooled in a container. For a "premium" serving, with whipped cream and a mint leaf. A universal dish for summer tea-time.
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