Eastern European Cherry & Wild Berry Dumplings
These delightful Eastern European dumplings are a cherished family recipe, perfect for celebrating the arrival of cherry season. Originating from the diverse culinary traditions of East Germany, Poland, and Ukraine, these dumplings are filled with juicy sour cherries or a medley of wild berries, making them a versatile dish suitable for both savory and sweet occasions. Whether enjoyed as a hearty main course, a delightful dessert, or a side dish, the warm, comforting flavors will transport you to a nostalgic gathering around the family table. Involving your children in the rolling and cutting of the dough adds an element of fun and learning to the cooking process, creating cherished memories together. This recipe can also be adapted for various types of berries, ensuring you can savor the flavors of the season. Gather your loved ones and indulge in this heartwarming dish!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
sour cream
1 cup (none)
unbleached flour
2 1/2 cups (none)
melted butter
1 tablespoon (melted)
egg
1 (none)
egg yolk
1 (none)
salt
1 teaspoon (none)
olive oil
1 teaspoon (none)
sour cherries
1 lb (washed and stemmed (pitting optional))
wild berries
1 lb (mixed (strawberries, blueberries, blackberries, raspberries))
brown sugar
1 tablespoon (heaping)
butter
1/2 cup (for searing)
heavy cream
1/2 cup (none)
sugar
1/4 cup (none)
Instructions
1
In a large bowl, combine the sour cream, unbleached flour, melted butter, egg, egg yolk, salt, and olive oil. Mix until well combined, then knead the mixture into a soft dough.
2
Divide the dough into two equal portions, cover them with a clean towel, and let them rest for 10 minutes.
3
While the dough rests, fill a large pot with water, season it with salt, and bring it to a boil. Once boiling, reduce the heat to a gentle simmer.
4
If using wild berries, toss them in a bowl with a heaping tablespoon of brown sugar and let them sit while you prepare the dough.
5
On a floured surface, roll out each portion of dough into a thin circle about ¼ inch thick. Use a 3 to 4-inch round cutter (or a drinking glass) to cut the dough into circles. Gather any scraps and re-roll them as needed.
6
To assemble the perogies, place 3 cherries (or 1 tablespoon of wild berries) in the center of each dough circle. Lightly moisten the edges with a little water using your finger.
7
Fold the dough over to create a half-circle, then pinch the edges tightly to seal the perogies. Continue this process until all the dough and filling is used.
8
Increase the heat on the pot of water to medium. Cook 6-8 perogies at a time for about 5 minutes, or until they float to the surface.
9
Using a slotted spoon, remove the cooked perogies and place them in a colander to drain while you cook the remaining dumplings.
10
In a non-stick skillet, melt a portion of the butter over medium heat. Sear 6-8 perogies at a time until they are lightly golden brown on each side, about 2-3 minutes per side.
11
Transfer the seared perogies to a serving plate, then drizzle with heavy cream and sprinkle with sugar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Eastern European Cherry & Wild Berry Dumplings?
These are traditional fruit-filled perogies originating from East Germany, Poland, and Ukraine, typically served as a sweet or savory dish.
What countries do these dumplings originate from?
The culinary traditions for this recipe come from East Germany, Poland, and Ukraine.
What ingredients are used to make the dough?
The dough is made from sour cream, unbleached flour, melted butter, egg, egg yolk, salt, and olive oil.
How long should the dough rest before rolling?
The dough should be covered with a clean towel and allowed to rest for 10 minutes.
How thick should I roll the dumpling dough?
The dough should be rolled out into a thin circle approximately 1/4 inch thick.
What size should the dough circles be?
You should use a 3 to 4-inch round cutter or a drinking glass to cut the dough.
How many cherries go inside each dumpling?
Place 3 sour cherries in the center of each dough circle.
How much berry filling should I use for the wild berry version?
Use approximately 1 tablespoon of wild berries for each dumpling.
How do I properly seal the dumplings?
Moisten the edges with a little water, fold the dough into a half-circle, and pinch the edges tightly.
How long do the dumplings need to boil?
The dumplings should be cooked in boiling water for about 5 minutes.
How do I know when the dumplings are finished boiling?
The dumplings are ready once they float to the surface of the water.
Should I cook all the dumplings at once?
No, it is recommended to cook 6-8 perogies at a time to ensure they cook evenly.
Why are the dumplings seared after boiling?
Searing them in butter adds a lightly golden brown texture and enhances the flavor.
How long does the searing process take?
Sear the dumplings for about 2-3 minutes per side in a non-stick skillet.
What are the recommended toppings for serving?
The recipe suggests drizzling the dumplings with heavy cream and sprinkling them with sugar.
Is this recipe suitable for children to help with?
Yes, children can help with rolling and cutting the dough, making it a fun family activity.
Are these dumplings considered vegetarian?
Yes, based on the ingredients provided, these dumplings are vegetarian.
What types of wild berries work best in this recipe?
A medley of strawberries, blueberries, blackberries, and raspberries is recommended.
Do I need to pit the sour cherries?
Pitting the cherries is optional, though they should be washed and stemmed.
What is the purpose of the olive oil in the dough?
The olive oil is mixed into the dough to help achieve a soft, workable consistency.
Can I use brown sugar with the wild berries?
Yes, toss the wild berries with a heaping tablespoon of brown sugar while the dough rests.
How much butter is needed for the searing stage?
You will need 1/2 cup of butter to sear the dumplings in the skillet.
What is the role of sour cream in the dough?
Sour cream acts as a fat and moisture source, creating a tender and flavorful dough.
Can these be served as a main course?
Yes, they are versatile enough to be a hearty main course, a side dish, or a dessert.
What kind of flour is best for this recipe?
Unbleached flour is recommended for the best dough results.
Should the water for boiling be seasoned?
Yes, fill a large pot with water and season it with salt before bringing it to a boil.
What should I do with dough scraps?
Gather any scraps left after cutting circles and re-roll them to make more dumplings.
How many eggs are used in the dough?
The recipe calls for one whole egg and one additional egg yolk.
What type of skillet is recommended for searing?
A non-stick skillet is best for searing the dumplings to prevent sticking.
Can I use other types of fruit?
Yes, the recipe can be adapted for various types of seasonal berries.