Steamed cherry dumplings are a rather non-obvious way of preparing this traditional dish, but it has a number of undeniable advantages. Firstly, such products are especially delicate. Secondly, the taste of the filling of steamed dumplings is more intense and bright. Thirdly, such a dish is clearly more beneficial for the body: the vitamins and minerals of cherries are preserved more fully. All in all, this recipe is definitely worth a try. Yes, and we almost forgot to pay attention to one more feature of our cherry dumplings: this recipe uses kefir dough, which turns out to be very elastic, therefore it does not tear, reliably keeping all the stuffing inside.
Prepare the dough for dumplings with cherries. Pour kefir into a bowl. Add sugar, salt and egg. Whisk lightly. Sift the flour into a separate bowl through a fine sieve.
Add the sifted flour in small portions to the egg-kefir mixture, kneading the dough with your hands until you get a soft elastic thick mass. Cover and leave for 20 minutes at room temperature.
Prepare the stuffing for dumplings. Sort the cherries, wash and pat dry on paper towels. Remove the bones with a special tool or the handle of a thin coffee spoon.
Put the dumplings dough on the working table, dusted with flour. Separate small pieces from the dough and roll sausages 3 cm thick from them. Cut them into 1.5 cm thick pieces.
Flatten each piece and roll with a rolling pin into a circle with a diameter of about 9 cm. Sprinkle with flour so that they do not stick together and cover with a towel. Leave for 15 minutes.
Divide the cherries among the circles of dough and lightly sprinkle with sugar. Pinch the dumplings with a pigtail. Grease the double boiler with butter and cook the dumplings in portions (about 15 minutes each).