Cherry Dumplings Recipe is basically a little bundle of joy you can eat and honestly, that’s reason enough to make them. Known locally as pierogi z wiśniami, these dumplings have been a traditional treat for generations, often served during summer when cherries are at their peak.
These Polish delights are equal parts nostalgia and sugar rush, with a remarkable ability to make even the grumpiest adult grin. Each bite is tender dough, just lightly salted, paired with cherries that are naturally sweet, and finished with a spoonful of sweetened cream flavoured with real vanilla. Topped simply with cream or a sprinkle of sugar, they make a comforting, straightforward dessert that highlights the pure, seasonal goodness of cherries.
Perfect for family gatherings, festive occasions, or a cozy homemade treat, cherry dumplings showcase the beauty of seasonal fruit in a classic Eastern European way.
For the dough:
- 400g all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled
- 150ml warm water
- 1 large egg
- Pinch of salt
For the filling and topping:
- 2 cups pitted cherries (fresh or frozen)
- 2 teaspoons vanilla sugar (or 1 teaspoon vanilla extract)
- 100ml heavy cream
- around 2 tablespoons of sugar
- Granulated sugar, to taste
Instructions
- Make the dough
In a large mixing bowl, sift the flour to ensure a light, airy dough.
Add the egg, melted butter, and a pinch of salt. Gradually pour in the warm water while mixing.
Knead the mixture for about 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out. - Prepare the cherries
If using fresh cherries, remove the pits. Frozen cherries should be thawed and drained slightly.
Mix the cherries with the vanilla sugar in a small bowl. Taste and adjust sweetness with a little granulated sugar if needed. - Shape the dumplings with cherries
On a lightly floured surface, roll out the dough to about 2-3 mm thick.
Using a round cutter (about 7–8 cm in diameter), cut out circles from the dough.
Place 2–3 cherries in the centre of each circle. Add a tiny pinch of vanilla sugar over the cherries for extra flavour.
Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. You can crimp with a fork for a decorative touch and to ensure they don’t open while cooking. - Cook the dumplings
Bring a large pot of water to a gentle boil. Add a pinch of salt.
Carefully drop the dumplings into the boiling water in batches, stirring gently to prevent sticking.
Once they float to the surface, cook for an additional 2-3 minutes. The dough should be tender but not falling apart.
Use a slotted spoon to remove the dumplings and transfer them to a serving plate. - Make the cherry cream topping
In a bowl, whisk the heavy cream with sugar until the sugar dissolves.
Add a few tablespoons of the remaining cherries (lightly mashed or blended) and fold gently to combine. - Serve
Place the dumplings on a plate, spoon the cherry cream over the top, and sprinkle with a little extra granulated sugar if desired.
Serve immediately while warm for the best flavour and texture.
Tips & Tricks for cherry dumplings recipe
- For extra flavour, add a teaspoon of lemon zest to the cherry filling, it brightens the sweetness beautifully.
- Dumplings with Cherries recipe isn’t just a dessert, it’s basically a hug disguised as food. These little pillows of dough are stuffed with cherries so juicy they could start a tiny fruit-themed water fight in your kitchen.
- Don’t worry if your first pierogi look a little wonky, they taste amazing even if they’re not Instagram perfect. Imperfect dumplings are basically a feature, not a bug.
- When cooking, watch the pierogi float to the top like little cherry-filled boats. If one sinks, it’s just shy and give it a gentle nudge.
- Serve with lightly sweetened cream flavoured with real vanilla extract. The dish just isn’t complete without it.
- Leftovers are rare because everyone steals them straight from the plate. Hide them or better yet, make extra!
- Freezing tip: Dough can be frozen before cooking. Just cook straight from frozen, adding an extra minute or two to the boiling time.
