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Flour Dumplings with Cherry Sauce: A Comforting Classic

When it comes to timeless comfort food, few dishes evoke the warmth of home quite like Flour Dumplings with Cherry Sauce. This simple yet satisfying recipe combines soft, pillowy dumplings with a rich, tangy cherry sauce for a dessert—or even a sweet dinner—that feels both nostalgic and indulgent.

Whether you’re familiar with Eastern European cuisine or just exploring the world of fruit-based sauces and soft dough dishes, this recipe is a beautiful blend of humble ingredients and big flavor.

A Tradition Passed Down

Flour dumplings have long been a staple across many cultures—known as nokedli in Hungary, knedlíky in Czechia, or galuska in other Central European regions. Typically savory and served with meat stews or creamy sauces, this sweet version turns the concept on its head. Paired with a luscious cherry sauce, these dumplings become a memorable treat that can be served as a dessert or even as a sweet main course.

Ingredients

For the Dumplings:

2 cups all-purpose flour
2 eggs
¾ cup milk (more if needed)
Pinch of salt

For the Cherry Sauce:

2 cups pitted cherries (fresh or frozen)
⅓ cup sugar (adjust to taste)
1 tablespoon lemon juice
½ teaspoon cinnamon (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Make the Dumpling Dough

In a large mixing bowl, combine the flour and salt. Beat in the eggs and gradually add the milk until a thick but smooth batter forms. The consistency should be similar to pancake batter—thick enough to hold together but still spoonable.

2. Cook the Dumplings

Bring a large pot of salted water to a gentle boil. Using a spoon or small scoop, drop small amounts of dough into the boiling water. Cook in batches to avoid crowding the pot.

Once the dumplings rise to the surface, let them simmer for an additional 3–4 minutes, then remove with a slotted spoon and set aside. You can toss them lightly with butter to prevent sticking.

3. Prepare the Cherry Sauce

In a saucepan, combine the cherries, sugar, lemon juice, and cinnamon. Bring to a gentle boil, stirring occasionally. Once the cherries are soft and the mixture is bubbling, stir in the cornstarch slurry. Continue to cook until the sauce thickens to your desired consistency. Taste and adjust sweetness or acidity as needed.

4. Serve

Spoon the warm cherry sauce over freshly cooked dumplings. Serve immediately, optionally garnishing with a dusting of powdered sugar or a dollop of whipped cream.