Vareniki are the Ukranian and Russian version of pierogi. Pierogi are the Polish dumplings that classically are stuffed with potatoes. Vareniki can also be stuffed with the potato and cheese mixture, however as with pierogi, they can be stuffed with meat, fish, other vegetables and cherries. Cherry vareniki are a wonderful dish that can be made with either fresh or frozen cherries. Usually caramalized onions and sour cream are placed on the final vareniki just before serving. The following recipe is my take on this delicious dish. I recently brought these to a coffee hour after liturgy. They disappeared quickly, and the caramelized onions and sour cream really added to the taste much to the surprise of some.
Cherry Vareniki with caramelized onions and sour cream
A delicious dessert with a twist
Ingredients
Filling
- 1½ pounds cherries, frozen or fresh, about 5 cups
- 2-2½ tbsp honey
- 6-8 whole cloves
- 6-8 allspice seeds
- 2 tbsp lemon juice, either fresh or bottled
- 1½ cups water
- ~2 tbsp corn starch (or potato, or wheat starch)
Forming, cooking and serving
- Sourcream dough
- Salted water
Instructions
- Place the cherries, honey, lemon juice and water in a small sauce pan over low medium heat.
- Place the cloves and seeds in a small spice bag and place in the pan with the cherries.
- Simmer the cherries for 30 minutes uncovered.
- Once cooked, remove the spice bag.
- Place some of the liquid in a small ramekin and add the corn starch. Mix it well so no starch lumps are visible.*
- Mix the corn starch slurry into the cherries and mix well.
- Let this thicken, and set aside.
Forming, cooking and serving
- Using a pasta maker, roll out the dough to about 1/8 inch thick. These need to be thin for the best taste, but no too thin. On my machine it is a setting of 4.
- Using a 3 inch cookie cutter, cut our circles of the rolled out dough. Flour these and set aside.**
- Place one circle of dough on a clean flat floured surface. Add 2-3 cherries with the thickened liquid. Moisten the edge and fold over the dough round to form a half moon.
- Seal the half moon. I use a fork and press the tines into the dough to seal these. However, if you can master the rope like edging you are better than I, go for it!
- Place the filled vareniki on a parchment covered cookie sheet.
- In a large pot fill about half way with water and add salt. Bring this to a boil.
- Add the filled vareniki about 8 or so at a time depending on the size of your pot. Bring to a simmer or low boil and leave them for a good 4-6 minutes. The dumplings should rise to the surface, but make sure to give them enough time so the dough cooks well.
- Remove the cooked vareniki using a slotted spoon or a spider strainer and let them drain.
- Place 2-4 vareniki on a plate, Add a dollop of sour cream and sprinkle with caramelized onions.
Notes
*Some recipes suggest draining off and discarding the liquid and pressing the cherries. However, I like the extra liquid. This needs to be thickened however which is the role of the corn starch. You can use potato or wheat starch or even gelatin. The thickness should be that of a cherry pie.
**This dough is wonderful but sticky. So as you are rolling these out, flour the dough rounds or they will stick together. Make about 8 rounds or so, then fill them then on to cutting the next 8 or so.
Tried this recipe?Let us know how it was!
