Dumplings with Cherry and Thyme
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
This recipe is noteworthy because, in addition to the cherries, cherry juice is also needed — it is added to the dough, giving it a magical pink hue. The thyme called for in the recipe complements the cherries beautifully, but the key is not to overdo it. This recipe comes from a restaurant called The Grand Eatery. The recipe is taken from a book titled 'Taste Geography with Nick Johnson. Culinary Guides.'
Ingredients
- Wheat Flour - 7.8 oz
- Chicken Egg - 1 piece
- Salt - to taste
- Olive Oil - 0 fl oz
- Unsweetened cherry juice - 0 fl oz
- Frozen Cherimoya Fruits - 15.5 oz
- Sugar - 0.6 oz
- Thyme - 0.1 oz
- Butter - 1.4 oz
- Sour Cream - 2.8 oz
Step by Step guide
Step 1
In the sifted flour, add the egg, salt, juice from thawed frozen cherries, and olive oil. Knead until you have a smooth, firm yet elastic dough. Let the prepared dough rest for 30–40 minutes, then roll it out to a thickness of no more than 1.5 mm.
Step 2
Cut out circles with a diameter of 5 cm. Place thawed and drained cherries (240 g) in the center of each circle. Pinch the edges to seal the dumplings.
Step 3
Boil in salted water for 5 minutes, then drain the water.
Step 4
Add cherries, sugar, thyme, and butter to the dumplings. Mix well. Serve with 'Maklarin' sour cream.
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