Dumplings Ingredients 200 gr water (cold) 500 gr flour (or more) 0,5 tbsp.

salt 1 egg To wash cherries, remove stones, put into a sieve and out it into a big bowl (cherries will produce juice, that is why we need that bowl). To combine all ingredients together. The dough should be stiff and elastic. Let it to rest for 30 minutes. To roll the dough (1,5mm thickness). To make squares or circles (5cm diameter). To pour starch over cherries. Put a one third of teaspoon of sugar on a piece of dough and add from 4 to 6 cherries. Fold dough circle in half, arrange edges together. Carefully pat edges together with your fingers. Seal it good; make sure there are no holes. Dust each dumpling with flour and put on the wooden board. While making dumplings your fingers should be in flour. To cook sour cherry dumplings bring a big pot of water to boil, salt to taste and put dumplings in. They will be ready in 5-6 minutes (when they will freely float on surface).

Dumplings (on steam) 500 ml sour milk 900 gr self-rising flour (+- 100) 0,5 tbsp. salt 1 tbsp. Active dry yeast To combine all ingredients together (knead it for a while). The dough should be very soft. Let it to rest at least for one hour (you can make dough in advance and left it a fridge up to 12 hours and before continuation just left it to rest for an hour at a room temperature). To wash cherries, remove stones, put into a sieve and out it into a big bowl (cherries will produce juice, that is why we need that bowl). To roll the dough (2mm thickness). To make circles (5-6cm diameter). To pour starch over cherries. Put a one third of teaspoon of sugar on a piece of dough and add from 4 to 6 cherries. Fold dough circle in half, arrange edges together. Carefully pat edges together with your fingers. Seal it good; make sure there are no holes. Dust each dumpling with flour and put on the wooden board. While making dumplings your fingers should be in flour. Cook dumplings on steam for 5 minutes.

Tips: Most probably you will not need to cook all of them right away so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it. Grease with butter so dumplings dont stick to each other.

Fold dough circle in half, arrange edges together

Carefully pat edges together with your fingers

Seal it good, make sure there is no holes