Ingredients

Description

1. You should begin with cherries: wash it, remove seeds, fill with sugar and leave to release the juice. This may take several hours.

2. Knead the dough from flour, cold water (cold water in the dough is not so quick-drying), eggs and a pinch of salt. Sift the flour (a little more than a glass), in the center to make a «pit» where water and pour about half of the whipped eggs with a fork (some leave for further work with the dough).

The finished dough roll into a bun, cover with a clean cloth and leave to rest at room temperature. Let lie down for half an hour as a minimum, or even an hour.

3. While the dough is resting, it’s time to syrup Tilt cherries, the resulting juice and sugar on medium heat-high heat and stir to sugar is completely melted, bring to a boil. Reduce heat and boil down another 10-15 minutes. If sugar is not much, get watery syrup. If desired, it may be thickened by adding a little starch diluted in a small quantity of water or juice of the same. The syrup can add a little lemon juice and a tablespoon of cherry liqueur.

4. Roll out the dough to a thickness of about 2-3 mm, cut glass circles. Cherries in a bowl sprinkle a little starch. Each circle lubricate the remaining beaten egg — it’s convenient to do with a brush, spread the cherries in the center and not pulling the dough tightly connecting the edge (the connection must not be thicker than the shell). Zaschipyvaem «rope.»

5. Ready-made dumplings to send in the refrigerator for an hour, then cook until done in a lot of little salted boiling water. Traditionally served with sour cream and sprinkle generously forget the warm syrup!

Translated by site: wday.ru