Cherry dumplings

For test:

2 eggs
150 ml water
10 g salt
flour

For filling:

pitted cherries

Cooking:

Knead a stiff dough, but softer than noodles, and let it rest for 20 minutes.

Prepare the filling. Rinse cherries, remove pits. Roll out the dough to a thickness of 15-2 mm, and cut into circles with a diameter of 4-5 cm.

Put 3-5 cherries in the middle of the circle, depending on the size of the cherries, pinch the edges, form crescent-shaped dumplings.

Boil the dumplings in salted water, after the dumplings float to the top, cook for another 4-5 minutes. Remove ready-made dumplings with cherries with a slotted spoon, arrange on plates, sprinkle with sugar and pour over sour cream.