Traditional Ukrainian Varenyky Cherries

Juicy cherries tucked inside silky homemade dough make these Ukrainian varenyky a joyful summer ritual in our family kitchen. Each dumpling is plump and bright, promising a burst of sweet-tart fruit in every bite. Whether you are celebrating a special occasion or introducing someone to Ukrainian flavors, these varenyky are both comfort food and celebration.

This recipe always brings back memories of my grandmother pitting cherries at the kitchen table and all of us laughing as we pinched the dumpling edges shut together.

Ingredients

• All-purpose flour: provides the sturdy dough base and gives the dumplings their characteristic chewy texture Choose fresh flour for best results
• Warm water: brings the dough together and makes it supple Filtered water works best for smoothness
• Large egg: adds richness and structure to the dough Use the freshest egg you can find
• Sunflower oil or neutral oil: helps make the dough tender and adds flavor Sunflower oil gives an authentic Ukrainian touch
• Salt: gives balance and enhances the flavor of both dough and filling Use fine sea salt for even mixing
• Sour cherries or sweet cherries: are the stars of the filling Sour cherries bring tartness and beautiful color Fresh or frozen both work well
• Sugar: sweetens the filling Adjust to taste depending on how tart your cherries are
• Cornstarch: is optional but helps soak up cherry juices especially if your cherries are very juicy
• For serving: Fresh cherries and mint leaves make a beautiful garnish Sour cream or a dusting of powdered sugar add authentic and delicious finishing touches

Step-by-Step Instructions

Make the Dough:

Begin by sifting flour and salt together in a large mixing bowl to ensure there are no lumps and the salt is well distributed Crack an egg in a smaller bowl whisk together with warm water and oil until the mixture is cloudy and unified Slowly pour the wet mix into the flour stirring gently to combine as you go Once most of the flour is moistened start kneading with your hands kneading for eight to ten minutes until the dough becomes smooth and elastic with no sticky patches Cover the bowl with a towel and let the dough rest for thirty minutes to relax the gluten

Prepare the Cherry Filling:

If you have fresh cherries pit them carefully and collect the juices as you go If using frozen cherries be sure to thaw them fully and drain away excess liquid Mix the cherries with sugar and add the cornstarch if you want to limit juice leakage Toss until cherries are evenly coated Set aside

Roll Out and Shape the Varenyky:

Dust your work surface lightly with flour Roll out the rested dough into a thin sheet about two millimeters thick Take a glass or round cutter about seven centimeters across and press to cut out dough circles Gather scraps to reroll Place two or three cherry halves in the center of each circle Fold dough over the filling so you have a half moon shape Pinch the edges tightly between your fingers then crimp with a fork for a secure and decorative seal Let the prepared dumplings rest for five minutes before boiling to firm up the closure

Cook the Varenyky:

Fill a large saucepan with water add a generous pinch of salt and bring to a gentle boil Drop the dumplings in small batches to avoid overcrowding As soon as they float to the surface let them cook for two or three more minutes so the dough is cooked and the cherries are piping hot Use a slotted spoon to lift out the cooked varenyky Place on a plate and brush with melted butter so they do not stick together

Serve:

Arrange the varenyky on your prettiest platter Scatter fresh cherries and mint on top If your cherries made extra juice during filling drizzle it over the dumplings For authentic taste finish with sour cream or powdered sugar served alongside

Save

I am especially fond of brushing the hot dumplings with melted butter just before serving because it gives them a soft and luscious finish Every summer we gathered backyard cherries for this recipe and there was always friendly competition for who could seal the most dumplings without any leaks

Storage Tips

Uncooked varenyky freeze beautifully when lined up on a tray Once frozen store in a zip-top bag You can boil them right from frozen with a few extra minutes of cooking time Cooked dumplings will keep in a sealed container in the fridge for two or three days Reheat by gentle steaming or a quick toss in a buttered skillet until warmed through

Ingredient Substitutions

If you cannot find sour cherries use sweet cherries and squeeze in a dash of lemon juice to balance the flavor You can swap all-purpose flour for spelt flour but expect a slightly more rustic texture Vegetable oil works if you do not have sunflower oil Try experimenting with blueberries or strawberries when cherries are not in season

Serving Suggestions

While classic with just a spoonful of sour cream these varenyky are festive with a sprinkle of powdered sugar for dessert Serve them at picnics or summer gatherings Or create a Ukrainian feast with a savory plate of potato varenyky followed by this cherry version for dessert

Cultural Notes

Varenyky are beloved across Ukraine and have deep roots as a celebratory food for families Especially in summer homemade sour cherry varenyky are a treat that marks harvest and tradition Their simple ingredients and joyful presentation bring everyone around the table

Recipe FAQs

→ Can I use different fruits for the filling?

Yes, blueberries, strawberries, or apricots can be substituted for cherries to create seasonal variations.

→ What tips ensure the dough is soft and elastic?

Knead the dough thoroughly and let it rest for at least 30 minutes before rolling to develop proper texture.

→ How do I prevent the juice from leaking out?

Add a little cornstarch to the cherry filling and pinch or crimp the edges tightly to seal the dumplings.

→ Is it possible to freeze varenyky for later?

Yes, freeze uncooked dumplings on a tray, then transfer to a bag. Boil directly from frozen for best texture.

→ What accompaniments enhance the flavor?

Serve with a spoonful of sour cream, a light dusting of powdered sugar, or drizzle with extra cherry juice.