Dough:
For the filling:
First, pit the cherries and set aside. Then thinly julienne the onion.
Put all the ingredients in a pot and cook for 30 minutes over low heat, covered. After that time, uncover and keep cooking until the consistency is thick and the liquids are concentrated. Allow to cool and set aside.
For the dough:
Put the flour in a big bowl and add the recently boiled water, mix with a fork. You will have as uneven dough, full of lumps. Touch it with your fingers to see if it is hot, and once you can touch it, start making a ball with it.
Flour the table and knead well for 2-3 minutes. When you finish kneading, you should have a very stretchy dough. Make a big ball with it and wrap it in plastic wrap. Allow to rest for 1 or 2 hours.
After that time, start making the dumplings. You can use a rolling pin to roll out the entire dough until it is around 3 mm thick, then cut circles with a 3-inch diameter glass.
Once the tortillas are done, put a teaspoon (not too full) of chutney for the filling. Close by bringing the tips upwards together and fold the dough over (forming a base), then pleat the edges. Press the edges tightly so that they are not too thick and cook evenly.
Steam in a bamboo steamer for 15-20 minutes.
