Saturday, June 30, 2012

Tart Cherry Dumplings

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Those of you who have been reading this blog for a while, know my penchant for things wrapped in dough from an earlier post. In that post, I went into a lengthy discussion on differences between various Eastern European stuffed pastries and dumplings, like the Russian pelmeni or meat dumplings. Today's post involves a related Ukrainian dish, vareniki. Vareniki are similar to pelmeni in that the recipe for the dough is essentially the same, but instead of having a round saucer-like shape, vareniki are simply folded into half-moons. Also, although it is more common for pelmeni to have a meat-based filling, vareniki are more versatile. They can have a meat filling, but they can also be filled with potatoes, cottage cheese, cabbage, or mushrooms. Vareniki can also have a sweet filling. A common Ukrainian dessert is vareniki with a cherry filling, served with sour cream, a thickened cherry sauce, or just a sprinkle of sugar.

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Traditionally the cherry vareniki are made with sour cherries, which are easier to find in certain parts of the world than others. When we were in Norway, for instance, there were sour cherry trees everywhere. It seemed like every household had one in their yard, and their branches would hand over the fence and drop cherries like raindrops on the sidewalk. There were also many wild ones, ripe for any passer-by to pick. There was a similar abundance of sour cherries in Ukraine, where instead the sweet cherries were a special, rarer treat.

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If you cannot find sour cherries, canned or frozen ones will be the next best thing. If you are using canned sour cherries (as I did), I recommend using cherries preserved only in water, without sugar or any other additives which tend to alter the taste (if you can only find cherries in syrup, be sure to adjust the recipe for the filling accordingly to account for the sugar).

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These cherry dumplings are a delicious, sweet treat. They can be had for dessert, as an afternoon snack, or even for breakfast. Despite the moderate labor-intensiveness of pelmeni and vereniki, if you make a large batch, you can always freeze them and keep them in a ziplock bag in your freezer for several weeks.

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Tart Cherry Dumplings
(Makes 25-30 dumplings)

You will need:
(Dough)
1 cup (140 g) all purpose flour, plus more for dusting
1/4 tsp salt
1/2 tsp sugar
1 egg yolk, lightly beaten
5-6 tbsp water, more if needed

(Filling and Sauce)
1 lb (450 g) fresh or canned sour cherries,* pitted
4 tbsp sugar, divided
2 tsp corn starch, divided

*Fresh cherries are best. If not available, use canned sour cherries containing just cherries and water without sugar or other additives, or frozen sour cherries (without sugar or other additives), thawed.

Directions:
1. If using fresh cherries: combine the cherries and 2 tbsp sugar, let stand for about 30 minutes. Once the cherries give off juice, pour the juice into a measuring cup and reserve. If using canned: pour off the juice into a cup and reserve, then mix just the cherries with sugar and let stand for 30 minutes; pour any additional juices into the cup. You should have about 3/4 cup (177 ml) cherry juice; if not, add a requisite amount of water. Toss the cherries with 1 tsp corn starch right before filling.
2. Combine together flour, salt and sugar and add to a bowl, forming a heap. Make a small cavity at the top of the heap and pour the egg yolk into the cavity. Fold the flour into the yolk until the mixture flakes. Add water, one or two tablespoons at a time, until dough starts to form (adding either a little more flour or water for the right consistency). Mix the dough until you can form it into a ball. Give it a knead or two, cover and let stand for 20 minutes.
3. Roll out the dough on a dusted surface with a dusted rolling pin to 1/8 inch (3 mm) thickness. With a 2 1/2 inch (6-7 cm) round cookie cutter, cut out as many circles as you can. Peel off the unused dough and roll it out again, repeating the process. You should have 25-30 circles. Place about 3 cherries in the center of each circle. Dip your finger in water and run it around the edges. Seal the edges together, forming the dumpling into a half-moon. Then press the edges together with a fork. Repeat with remaining dumplings. Refrigerate until ready to cook.
4. In a small pot, combine the reserved cherry juice, 2 tbsp sugar, and 1 tsp corn starch. Bring to a simmer, and reduce the heat to low. Simmer, stirring constantly, until the mixture is thickened and reduced to about 1/4 cup (60 ml), about 15-20 minutes.
5. To cook the dumplings, bring a large pot of water to a boil. Add a pinch of salt. Add the dumplings, bring back to a boil, and cook until the dough is cooked through, about 7-8 minutes. Drain. Serve the dumplings with the cherry sauce.

18 comments:

Kaili said...

I had never heard of cherry dumplings. All sorts of cherry pies yes, but dumplings or vareniki with cherry is something new. Now I know. Thanks. They look delicious.

psychelyn said...

Hi Kat, thank you for this wonderful recipe again. I actually like Russian pelminis. And just right in time, we still have a lot of sour cherries which I picked myself from dacha last year. You gave me a better idea on what to do with them :)

Pretzel Thief said...

You're the best, THE BEST. Your blog posts make me happy...and hungry, to boot.

Bwah!

I loooove sour cherries; in Serbian they're called "višnje" (pronounced vishnyeh).

From Valeries Kitchen said...

They are like little cherry raviolis! So totally unique and wonderful.

Eat, Shop, Sleep and Repeat said...

ever since i became a vegetarian, one of the biggest things i'm going to miss out on are my family's pork and bok choy freshly made dumplings... but these would be a great replacement!

can you use fresh fruit instead? like strawberries?

Sara said...

Delicious! It makes me sad because I'm allergic to cherries, but I'm thinking about substituting in raspberries instead!

Shu Han said...

What a cool idea to have sweet instead of savoury dumplings! It might be Eastern European, but it actually reminds me of the Asian steamed dumplings we have too, stuffed similarly with meat!

Kat said...

@ Eat, Shop - Of course you can try other fruit. I say, why not? I'd probably use blueberries as strawberries might not hold up as well when cooked. You can also try using fresh bing cherries if you can't find tart ones.

@Shu Han - yes I also find some of the Eastern European dumplings are very similar to Asian dumplings (particularly pelmeni - the Russian/Siberian meat dumplings)!

Paula Montenegro said...

How I would love to have one of those cherry trees drop them near me! These are good looking dumplings!

Susan said...

Wow, Kat! These sound delicious! And your photos are terrific!

Happy 4th of July!

andy brienne said...

I hate cherries. But I might have just had a change of heart looking at these pictures. Oh man.

AVY said...

Oh yum, I'll have a 100 of those thank you.

/ Avy
http://MyMotherFuckedMickJagger.blogspot.com



Nicole Marie said...

With dumplings the possibilities are endless!

herbivoresheaven said...

What a novel idea! They look almost like sweet ravioli. Yum!

Crack You Whip said...

Oh, these are so tempting to make!

Willow said...

Gorgeous! These sound like such a treat. And I had never heard of them before - your posts are always so educational!

Shelby said...

Hey there! I just stumbled on your blog and its so adorable! I'd love it if we followed each other:)

Shelby xoxo
shelbychasingbirdies.blogspot.com

picadaisy said...

That's so cool - hadn't heard of cherry dumplings before! They look really yummy :)

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