Ukrainian Cherry Dumplings (Vareniki)
These sweet and fruity dumplings are a popular treat in Ukraine & elsewhere in Eastern Europe. The filling is simple and they freeze incredibly well, so make a big batch to enjoy whenever you'd like.
Ingredients
Cherry Filling
- 50 g (¼ cup) caster sugar or granulated sugar
- 1 tsp lemon zest
- 500 g (17 oz) pitted sour cherries fresh or frozen (see note 1)
- 10 g (2 tsp) cornstarch/cornflour
Vereniki Dough
- 1 egg room temperature
- 100 g (½ cup) sour cream room temperature
- 250 g (2 cups) plain (all-purpose) flour plus more for rolling out
- 5 g (1 tsp) salt (see note 2)
- 50 g (4 tbsp) unsalted butter room temperature, cut into cubes
Instructions
- Add the sugar to a large bowl along with the lemon zest. Use your fingertips to rub the zest into the sugar, releasing its oils, until the sugar resembles wet sand.
- Add the cherries and stir to combine with the sugar. Allow the cherries to macerate and release their juices for at least 1 hour if using fresh cherries. If you're using frozen cherries, cover and move to the fridge and allow to defrost fully overnight - about 12 hours.
- Meanwhile, make the dough. In a small bowl, whisk together the egg and the sour cream until well combined. Set aside.
- In a large mixing bowl, add the flour and the salt and whisk to combine. Add the butter and use your fingertips to coat it in the flour. Rub the butter into the flour until it's incorporated and no large pieces of butter remain.
- Make a well in the flour and add the sour cream mixture. Use a wooden spoon or flexible spatula to combine until a shaggy dough forms. Turn out the dough onto a clean work surface and knead gently until it comes together, is soft and lightly tacky - about 3 minutes (see note 3). Cover with plastic and refrigerate for at least 60 minutes and up to 48 hours.
- When ready to assemble, set a large fine mesh sieve over a bowl. Pour the cherry mixture into the sieve and allow the liquid to drain while rolling out the dough (see note 4).
- Lightly dust a work surface with flour. Unwrap the rested dough and, using a rolling pin, roll out the dough in a circle until it's about 3mm (⅛ in) thick and it has a diameter of around 50cm (20in). Use an 8cm (3in) circular cutter (or a drinking glass) to punch out roughly 25 rounds from the dough.
- Spoon 2-3 cherries into the centre of a dough round. Fold the dough over the cherries and crimp tightly to seal. Move to a parchment-lined baking tray and repeat with all remaining dough and filling (see note 5).
- Bring a large pot of water to a rolling boil. Add half of the vereniki and cook, stirring to prevent sticking, until they float to the top of the pot - about 2-3 minutes. Serve, topping with some melted butter, sour cream and a drizzle of honey, if desired.
Notes
- No need to defrost the frozen cherries ahead of time if using, just plan ahead to defrost them while they macerate in the fridge overnight.
- Use the weight measurement rather than the volumetric measurement if possible as different varieties and types of salt can vary in volume.
- Avoid adding any additional flour when kneading the dough unless it's unmanageably sticky.
- If desired, reserve the cherry liquid and add it to a small saucepan. Set over medium heat and bring to a simmer. Allow to simmer for a minute or two - just until thickened and syrupy. You can then drizzle this over the finished dumplings as a sauce.
- The raw, filled vereniki can be frozen solid on the baking tray. Once frozen, move to an airtight container or a freezer bag and keep in the freezer for up to 3 months. You can cook the vereniki directly from frozen, just not they will take 1-2 mintues longer.
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 82mg | Potassium: 63mg | Fiber: 1g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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