Traditional Ukrainian Varenyky with Cherries (Printable Version)

Sweet-tart cherries in silky dough, these varenyky are a summertime staple in Ukrainian kitchens.

# What You'll Need:

→ Dough

01 - 375g all-purpose flour
02 - 240ml warm water
03 - 1 large egg
04 - 2 tablespoons sunflower oil or neutral oil
05 - 0.5 teaspoon salt

→ Filling

06 - 500–625g fresh or frozen pitted sour cherries or sweet cherries
07 - 2–3 tablespoons sugar, to taste
08 - 1 tablespoon cornstarch (optional)

→ To Serve

09 - Fresh cherries for garnish
10 - Mint leaves
11 - Sour cream or powdered sugar (optional)

# Steps To Follow:

01 - Combine flour and salt in a large bowl. In another bowl, whisk water, egg, and oil. Gradually add wet ingredients to flour, mixing with a fork or by hand until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
02 - If using fresh cherries, pit and toss with sugar and cornstarch if desired. For frozen cherries, thaw and drain excess juice before mixing with sugar. Adjust sweetness as preferred.
03 - On a floured surface, roll dough to 2mm thickness. Cut out 7cm diameter circles. Place 2–3 cherries in the center of each. Fold dough over filling and pinch edges tightly to seal.
04 - Bring a large pot of salted water to a gentle boil. Add varenyky in batches. When dumplings float, cook for an additional 2–3 minutes. Remove with a slotted spoon. Brush lightly with melted butter to prevent sticking.
05 - Arrange varenyky on a serving plate. Garnish with fresh cherries and mint. Drizzle with any cherry juice or syrup. Serve with sour cream or a dusting of powdered sugar if desired.

# Notes and Tips:

01 - Pinch the edges thoroughly to prevent fruit juice leakage during boiling.
02 - Allow filled dumplings to rest 5 minutes before cooking to firm up seals.
03 - For the best decorative edge, crimp with a fork after sealing.
04 - Uncooked varenyky freeze well; cook directly from frozen without thawing.
05 - Cooked dumplings keep refrigerated for 2–3 days; reheat gently by steaming or pan-frying.

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