Sour Cherry Dumplings

• 12 oz/350 g flour
• 1 egg
• 1/2 cup water
• salt
• 1 lb/500 g ripe sour cherries
• 3/4 cup sugar
• whipped cream

Sift the flour, make a nest in the middle and place the egg and salt there. Mix the egg with a little flour, adding some water too. Make stiff dough. Make a ball of the dough, cover with a cloth and let rest for 10-15 minutes. Roll a thin sheet and cut 3 inch squares.

Wash the sour cherries, remove pits and leave them in the strainer with some sugar. During this time, prepare the dough. Before filling the dumplings, press down on the sour cherries to drain the liquid. (Mix this liquid with 3 tablespoons of sugar and refrigerate, use it to make refreshing drinks or jelly.)
Fill the dumplings, boil them, drain them and then rinse them in lots of cold water. Drain them well, arrange on the serving plate, and powder them with the rest of sugar. Serve cold with whipped cream.