Now a sunbeam warm is tendered,
By the grateful aid of a leaf;
Hope to a fainting heart is rendered,
And a cherry is robbed of grief.
I felt that the ruby red gems, treasured by the summer, hidden from all other seasons, deserve a lyrical entrance along with James Wilkinson.
Ingredients and recipe for the dough: See previous pierogi post
Once the dough has been rolled out, I’ll take it fresh from here. Sprinkle 50g of regular sugar over the cherries and allow the liquid to drain out through a kitchen sieve. If they’re too wet, it’ll cause the dumplings to fall apart.
Set out 3-5 cherries per dough round. They larger they are, the more will fit. Finding the perfect dough:filling ratio has been the most treasured secret of families for centuries.
Wet your fingers and fold the pierogi over, one by one. Stick the edges together firmly and if desired, press a fork onto the rims for that nice finish.
Throw them in batches of 5-15 into a pot of boiling salty water and wait for them to surface. The moment they do, leave them in there to bubble around for 2-3 minutes more and transfer them onto a large plate.
They’re ready to be eaten. Who would suspect that under that shy pink shell of dough hides a profusion of ruby red cherries. Guide your twist on the recipe, it’ll be worth millions some day.
There we go.
With measured cadence’s soft vibration,
Silently and one by one;
In deepened sighs to awe relation:
And a cherry’s mission is done.
