Coltunasi or Sour Cherry Dumpling are always an event in our family, as it was when I was with my parents and grandparents. Especially they are a delicacy in fasting, stuffed with potatoes (with garlic sauce instead of sour cream), sauerkraut and cherries for dessert.
The cherry variant is classic, the dumplings are very, very good, cold and warm.
In the simple version, put 1-2 eggs in the dough, in the vegan one, the dough is made only with flour, water and salt.
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Before you start to knead the dough, drain the cherries - those from compote or thawed. Do not throw the juice, it will be used sweetened to grease the dumplings.
Put the flour in a bowl, add salt, then pour a little water until the dough is collected.
You should get a soft but non-sticky dough, so be careful not to pour too much water at once.
Knead it well on the table until it becomes uniform, if you leave it for 10 minutes it will knead more easily.
Divide into 2 balls and let rest for 10 minutes.
From each ball, spread one sheet of dough about 2 mm thick.
Cut squares about 3x3cm, depending on how big you want the dumplings to be.
Well drained cherries mix with 1-2 tablespoons of flour and 1-2 tablespoons of sugar.
Put 2-3 cherries in the middle of each square.
Grasp 2 corners of the square and glue the edges together to form a corner.
This is how all the dough is worked, the formed dumplings are placed on the table sprinkled with flour.
In a saucepan boil 3-4 liters of water with a little salt. When it starts to boil, add the dumplings, after boiling, leave it on the fire, stirring periodically, for about 3-4 minutes.
Remove from the water with a spatula, place in a bowl and sprinkle with a little odorless oil.
If you do not want to use oil, pour over the dumplings the sweetened juice from the drained cherries and mix well. From the juice the dough will be pink.
Here in the version greased with a little oil and when served sprinkled with a little sugar.
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