Cherry Varenyky
Sift the flour with the salt, make a well, add the egg and oil, and gradually pour in the warm water. Knead into a soft, elastic dough for 7–8 minutes. Wrap the dough in plastic wrap and leave to rest for 30 minutes at room temperature. Meanwhile, place the cherries in a sieve over a bowl so the excess juice drains off, for 15–20 minutes; mix the sugar with the starch. Roll out the dough to a thickness of 1,5–2 mm and cut out circles 7–8 cm in diameter with a glass. Place 4–5 cherries and a pinch of the sugar mixture on each circle, and seal the edges firmly. Drop the dumplings in batches into a large pot of boiling salted water and stir so they do not stick. Cook for 3–4 minutes after they float to the surface. Remove with a slotted spoon and serve warm with sour cream; if desired, drizzle with cherry juice.
Ingredients
- ✓Wheat flour
- ✓Warm water
- ✓Egg
- ✓Sunflower oil
- ✓Pitted cherries
- ✓Sugar
- ✓Potato starch
- ✓Sour cream for serving
- ✓Salt
How to cook
- 1
Sift the flour with the salt, make a well, add the egg and oil, and gradually pour in the warm water.
- 2
Knead into a soft, elastic dough for 7–8 minutes.
- 3
Wrap the dough in plastic wrap and leave to rest for 30 minutes at room temperature.
- 4
Meanwhile, place the cherries in a sieve over a bowl so the excess juice drains off, for 15–20 minutes; mix the sugar with the starch.
- 5
Roll out the dough to a thickness of 1,5–2 mm and cut out circles 7–8 cm in diameter with a glass.
- 6
Place 4–5 cherries and a pinch of the sugar mixture on each circle, and seal the edges firmly.
- 7
Drop the dumplings in batches into a large pot of boiling salted water and stir so they do not stick.
- 8
Cook for 3–4 minutes after they float to the surface.
- 9
Remove with a slotted spoon and serve warm with sour cream; if desired, drizzle with cherry juice.
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