Fill big pot with water and place it over high heat. You need about 2 gallons of boiling salty water to cook 10 dumplings of this size.
This dough recipe doesn't require dusting the working surface with flour. Unwrap the dough, roll it into a cylinder (1" D), and cut it to 10 equal portions. Flatten each portion to make round wrappers (1.5 " D). Cover with plastic wrap and let it rest for 5 minutes.
Work with one dumpling wrapper at a time, keeping the rest covered with plastic wrap. Roll each wrapper 2.5" D, fill it with 1 tbsp of tart cherries, shape, and place under the plastic wrap. Repeat with all wrappers.
The water will be boiling by the time you are done shaping the dumplings. Place all dumplings in boiling water at the same time and cook for about 5 to 7 minutes. Do not cover. At the beginning, they will sink to the bottom. When they are cooked, they will float. Give them about 2 more minutes after that happens and strain.
In a bowl, place 1-2 tbsp butter and hot cooked dumplings. Gently shake the bowl to move dumplings. Their heat will melt the butter and butter will coat them preventing sticking and drying.