📝 About This Recipe
A beloved staple of Russian and Slavic soul food, these Vareniki are delicate pillows of dough bursting with the bright, tart essence of summer cherries. Unlike their savory counterparts, these dumplings balance the acidity of sour cherries with a dusting of sugar, creating a sophisticated sweetness that is never cloying. Whether served as a nostalgic breakfast or a light dessert, they offer a perfect harmony of chewy pasta-like dough and juicy fruit filling.
🥗 Ingredients
The Silky Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1 cup Kefir or Buttermilk (at room temperature for a softer dough)
- 1 large Egg (room temperature)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (adds elasticity)
Sour Cherry Filling
- 500 grams Sour cherries (Morello) (pitted, fresh or thawed from frozen)
- 1/2 cup Granulated sugar (to be added during assembly)
- 1 tablespoon Cornstarch (to prevent leaking)
For Serving
- 1 cup Sour cream (Smetana) (full fat is best)
- 3 tablespoons Unsalted butter (melted)
- 5-6 pieces Fresh mint leaves (for garnish)
- 2 tablespoons Extra sugar (for sprinkling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the egg, salt, and vegetable oil. Gradually pour in the kefir or buttermilk while stirring.
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2
Sift the flour into the wet mixture one cup at a time. Stir with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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4
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll thin.
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5
While the dough rests, prepare the cherries. If using frozen, ensure they are fully thawed and drained. Toss the cherries gently with the cornstarch in a small bowl.
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6
Divide the rested dough into two equal halves. On a lightly floured surface, roll out the first half until it is about 2mm thick (roughly 1/16th of an inch).
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7
Using a glass or a circular cutter (about 3 inches in diameter), cut out circles from the dough.
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8
Place 3 cherries in the center of each circle. Sprinkle about 1/4 teaspoon of sugar over the cherries just before sealing (don't do this too early or they will leak).
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9
Fold the dough in half over the cherries to create a semi-circle. Pinch the edges firmly together to seal. For a traditional look, use a 'braid' pinch or press with a fork.
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10
Place finished vareniki on a floured tray, ensuring they don't touch each other. Repeat with the remaining dough and scraps.
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11
Bring a large pot of lightly salted water to a rolling boil.
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12
Carefully drop the vareniki into the boiling water in batches. Stir gently with a slotted spoon to prevent them from sticking to the bottom.
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13
Once the vareniki float to the surface, cook them for an additional 3-4 minutes. The dough should look slightly translucent.
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14
Remove with a slotted spoon and place in a bowl. Immediately toss with melted butter to prevent them from sticking together.
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15
Serve warm with a generous dollop of sour cream and a sprinkle of sugar or a drizzle of cherry juice.
💡 Chef's Tips
Always let the dough rest; skipping this step results in rubbery vareniki that are hard to seal. If using very juicy cherries, add a tiny pinch of breadcrumbs inside each dumpling to soak up excess liquid. Do not overfill the dumplings, as the sugar will turn to syrup and may break the seal during boiling. You can freeze these raw on a tray and then transfer to a bag; cook them directly from frozen for an extra 2 minutes. If you cannot find sour cherries, use sweet cherries mixed with a teaspoon of lemon juice for a similar profile.
🍽️ Serving Suggestions
Serve with a side of cold Smetana (sour cream) for a temperature and texture contrast. Pair with a glass of 'Kompot', a traditional Russian fruit punch made from boiled berries. Drizzle with a simple reduction of the leftover cherry juice and a bit of honey. Enjoy as a weekend brunch alongside a cup of strong black tea with lemon. Garnish with toasted almond slivers for an unexpected but delightful crunch.