Cherry Vareniki (Cherry Pierogi)

Method5 steps · about 55 min

1. 1

   Step 1: Choose ONE shape: cherry vareniki in this step OR cherry pelmeni in step 2. Begin with separately prepared, rested vareniki dough. Keep a little of the ½ cup sugar for sprinkling after cooking. For vareniki, lightly flour the rolling surface, roll out the dough and cut 2–3-inch (5–7.5 cm) rounds. Put ¼ teaspoon sugar in EACH round and add some of the pitted cherries, leaving the edge free. Fold into a half-circle and pinch firmly to seal. Repeat with the dough and filling, then go directly to step 3; skip step 2.

   Uses Prepared and rested vareniki dough, amount not specified · All-purpose flour for dusting the board and rolling surface, as needed · ¼ teaspoon sugar PER varenik, drawn from the divided ½-cup stock · 1 lb pitted cherries, fresh or frozen and partially thawed

2. 2

   Step 2: Alternative pelmeni shape ONLY: skip step 1. Begin with the separately prepared, rested dough and keep some of the ½ cup sugar for sprinkling after cooking. Lightly flour the rolling surface, roll out the dough and cut about 2-inch (5 cm) rounds. Put ⅛ teaspoon sugar and ONE pitted cherry in EACH round. Fold the dough over and pinch the edges firmly to seal, then bring the two corners together and pinch them into a small rounded parcel. Repeat with the dough and filling, then continue to step 3.

   Uses Prepared and rested vareniki dough, amount not specified · All-purpose flour for dusting the board and rolling surface, as needed · ⅛ teaspoon sugar PER pelmen, drawn from the divided ½-cup stock · 1 pitted cherry PER pelmen, drawn from the 1-lb cherry stock

3. 3

   Step 3: Dust a cutting board with a little of the separate flour and arrange the sealed dumplings from your selected shape on it until ready to cook. Use ONLY the vareniki from step 1 OR the pelmeni from step 2.

   Uses Sealed cherry vareniki, if the vareniki shape was selected · Sealed cherry pelmeni, if the alternative pelmeni shape was selected · All-purpose flour for dusting the board and rolling surface, as needed

4. 4

   Step 4: Bring approximately 4 US quarts (16 US cups) water and all ½ tablespoon cooking salt to a boil in a large pot. Cook the shaped dumplings from step 3 in batches. After EACH batch floats to the surface, boil for about 2–3 more minutes, then lift out with a slotted spoon and drain into a bowl. Repeat until all of your shaped dumplings are cooked; the 2–3-minute interval is per batch after floating.

   PER BATCH after floating · 3 minUses Entire selected shaped dumpling batch, cooked successively · Approximately 4 US quarts water (16 US cups) · ½ tablespoon salt for the cooking water

5. 5

   Step 5: Sprinkle the drained, cooked dumplings with a little of the reserved sugar to keep them from sticking together. Serve immediately, plain or with the optional sour cream; keep any unused sugar for another use.

   Uses All cooked and drained cherry dumplings · Reserved topping share of the divided ½-cup sugar stock, as needed · Sour cream for serving, optional, as desired