Cherry Varenyky
Tender Ukrainian dumplings filled with tart cherries and served with butter and sour cream.
About This Dish
A supple hot-water dough seals in the bright cherry filling, while a little cornstarch keeps the juices inside each dumpling.
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Stages
- Dough25 min
- Filling20 min
- Boiling25 min
Step-by-Step Instructions
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1
Mix the flour with 3 g of salt. Add the warm water, egg, and oil, then knead for 7–8 minutes until smooth. Cover and rest for 20 minutes.
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2
Drain the cherries well and reserve 50 g for serving. Toss the remaining 450 g with the sugar and cornstarch immediately before shaping so they release as little juice as possible.
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3
Roll the dough 2 mm thick and cut 8 cm rounds. Place 3 cherries in the center of each round, fold, and press the edges firmly without trapping air.
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4
Boil the varenyky in batches in gently bubbling salted water. Stir once and cook for 2–3 minutes after they float.
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5
Lift out with a slotted spoon and toss lightly with butter. Serve warm with sour cream and the remaining cherries.
