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Cherry Dumplings

Ingredients Dough 2 cups milk 1 egg 1 stick butter/margarine, room temperature 1 tsp salt 3 cups flour + 2 cups flour
To serve: Butter Sour Cream Sugar

Filling: Tart Cherries, canned

Instructions: In a bowl of a mixer fitted with a hook attachment, combine milk, egg, butter/margarine, salt, and 3 cups of flour. Mix on low speeds until thoroughly combined. Add 2 more cups of flour and knead until a smooth dough, that doesn't stick to the sides of the bowl forms. Let rest for 30 minutes to 1 hour, at room temperature. Drain the cherries from the liquid over a colander. Dust a couple of rimmed baking sheets with flour. Set aside. Once the dough has rested, divide it into 4 equal parts and shape them into balls. Working with one dough ball at a time, roll it out with a rolling-pin until about 2 mm thin, dusting the surface with flour, to keep the dough from sticking to the table. Using a round cookie cutter, cut out circles, as close to each other as possible. Collect all the pieces around the circles and add them to the rest of the dough (keep the dough balls covered between use). Place 2 cherries in the middle of each circle. Working with one circle at a time, fold it in half, keeping the cherries from moistening the edges (this will keep them from forming a seal), and press the two edges together to form a half circle shaped dumpling. Place it onto the dusted baking sheet. Keep working with the rest of the dough circles and then move onto the next dough ball, until all dough and cherries are used.
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On photo: WL-992664 / A BOWL 7" | 18 CM 25 OZ | 750 ML

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