Varenyky (dumplings) With Cherry Recipe

Make and rest dough

In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center. Whisk 1 cup warm water with 1 large egg and 1 tbsp vegetable oil, then pour into the well. Use a fork to gradually incorporate the flour into the liquid until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbsp more flour; if too dry, wet hands and continue kneading. Shape into a ball, coat lightly with oil, wrap in plastic or cover with a bowl, and let rest at room temperature for 30 minutes to relax the gluten.

Divide and roll

After resting, divide the dough into 2 equal portions. Keep one covered while working with the other. Roll the portion on a lightly floured surface to about 1/16–1/8 inch (2–3 mm) thickness. Use a 2.75–3 inch (7–8 cm) round cutter (or glass) to cut circles. Gather scraps, re-roll once, and repeat with the remaining dough.

Prepare cherry filling

If using frozen cherries, thaw and drain excess liquid, reserving a little juice if desired. Pit fresh cherries. In a small saucepan, combine 2 cups pitted cherries, 1 tbsp granulated sugar, 1 tsp cornstarch, 1 tsp lemon juice, and 1/2 tsp vanilla extract. Gently heat over medium-low, stirring, until sugar dissolves and cornstarch thickens the juices slightly—about 3–5 minutes. The filling should be saucy but not runny. Taste and adjust sweetness; if cherries are very sweet, reduce sugar. Remove from heat and let cool to lukewarm before filling dumplings.

Portion filling

For each dough circle, place about 1 teaspoon to 1 1/2 teaspoons of the cherry filling in the center. Avoid overfilling to prevent leaks. If filling is very juicy, drain a touch on a paper towel first.

Seal varen yky

Moisten the edge of each dough circle with a little water (use finger). Fold the circle over the filling to make a half-moon and press edges to seal. For a tighter seal, crimp edges with the tines of a fork or pleat the edge with your fingers. Place completed varen yky on a lightly floured tray in a single layer; do not stack. Repeat until all dough and filling are used.

Boil

Bring 3 liters water to a rolling boil in a large pot with 1 tbsp salt. Reduce heat so the water is at a gentle boil. Working in batches (6–10 at a time depending on pot size), drop varen yky into the boiling water, stirring gently so they don't stick to the bottom. Cook uncovered until they float, then continue cooking 2–3 minutes more to ensure dough is cooked through. Use a slotted spoon to lift them out and let drain briefly.

Toss with butter

Transfer cooked varen yky to a serving dish and immediately drizzle with melted butter (about 1 tbsp per serving) and gently toss to coat so they do not stick.

Serve

Serve warm with sour cream on the side and an optional dusting of powdered sugar. Leftovers can be chilled and reheated gently in a skillet with butter or briefly steamed.