Cherry Dumplings on Cherry Sauce

For the cherry dumplings on cherry sauce, knead all the ingredients for the dumpling dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.

For the filling, pit the cherries. Form small balls from the marzipan and stick them into the cherries instead of the stone.

Form the dough into a roll on a floured work surface and cut off pieces. Flatten slightly in the palm of your hand and place a cherry in the center. Fold the dough over the cherry and roll dumplings. Steep cherry dumplings in plenty of boiling salted water for about 20 minutes (water should not boil!) Lift out dumplings with a hole scoop and drain in a large colander.

Roast sugar, breadcrumbs and nuts in a large pan without adding fat. Roll the dumplings in it.

For the cherry sauce, pit the cherries. Bring cherries, cherry juice, a squeeze of lemon juice and cinnamon to a boil. Add cornstarch, simmer for about 5 minutes and puree with a hand blender.

Serve the cherry dumplings with the cherry sauce.

Preparation Tip:

Also flavor the sauce for the cherry dumplings with a splash of amaretto.

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