Cherry Vareniki Recipe

4.80 from 10 votes

Explore the unique taste of Cherry Vareniki (Cherry Pierogi), where the richness of sweet cherries meets the heartiness of dough, creating a Ukrainian delicacy that's simply irresistible with sour cream.

Prep Time1

Cook Time5

Total Time1 5

Course: Appetizers

Cuisine: European

Diet: Vegetarian

Servings: varenikis

Calories: 80kcal

Author: Linda

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup kefir
1 large egg
1 14-ounce can sour cherries
1 tbsp granulated sugar
1/2 teaspoon cornstarch
4 tablespoons butter
1/2 cup sour cream for serving

Instructions

Place two cups of the flour in a large mixing bowl along with the sea salt and baking soda.
Whisk the kefir and egg together in a small bowl. Make a well in the flour mixture and pour in the kefir mix. Gently knead together the dough, adding more flour one tablespoon at a time, until the dough stops sticking to your fingers. Form the dough into a ball, cover the bowl with a damp towel, and allow it to rest for 30 minutes.
While the dough is resting, prepare the sour cherry sauce: Pour the can of cherries through a sieve into a medium bowl. Set aside one cup of the strained cherries to use as filling. Place the liquid from the can along with the remaining cherries into a small saucepan. Add the sugar and cornstarch; cook over medium heat until thickened. Set aside.
When the dough is done resting, dust a clean surface with flour and roll the dough into a long log. Dust the log with flour and cut it into 20 equal pieces. Shape each piece into a disc, then use a floured rolling pin to roll each piece into 3-inch circles.
Place 2 or 3 cherries into the center of each circle. Fold the dough into a half-circle to enclose the cherries; pinch or pleat together to seal. The dough will be very elastic, so you may need to re-stretch the pieces a little bit as you form the varenikis.
Bring a pot of salted water to a rolling boil. Set out a large mixing bowl and place the butter on the bottom. Place one completed vareniki into the water and boil for 60 seconds. Remove the vareniki with a slotted spoon and test to ensure the dough is cooked through.
Cook the remaining varenikis in batches, straining them from the pot and placing them in the bowl to toss with butter. To serve, place the cooked varenikis on a platter and top with cherry sauce and dollops of sour cream.

Notes

You can store Cherry Vareniki in the refrigerator for up to 3 days in an airtight container. To freeze, simply place them on a baking sheet until frozen, then transfer them to a freezer bag, where they'll stay good for up to 2 months.

To reheat, you can either steam them or warm them in a microwave until heated through. If frozen, there's no need to thaw; boil them directly from the freezer, adding a couple of minutes to the cooking time.

Nutrition