Sweet boiled dumplings stuffed with tart sour cherries, a beloved Ukrainian and Russian summer dessert. Unlike savory pelmeni, vareniki are boiled fresh and served warm with butter and sour cream, the bittersweet cherry juices staining the tender dough purple as they cook. Pit fresh cherries or drain frozen ones meticulously - excess moisture collapses the dumplings from within.
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Combine flour and salt in a bowl. Make a well, add the egg and warm water. Mix then knead for 8 to 10 minutes until the dough is smooth, supple, and not sticky. If it tears, it needs more kneading. Cover with a damp cloth and rest for 30 minutes .
Drain the pitted cherries thoroughly in a colander, pressing gently to remove as much juice as possible. Pat dry with paper towels. Toss with the sugar and set aside. Do not let them sit too long or they will weep more juice.
On a lightly floured surface, roll the dough to about 2mm thickness. Cut circles approximately 3 to 3.5 inches in diameter. Working quickly so the dough does not dry out, place 2 to 3 cherries in the center of each circle.
Fold the dough over the cherries to form a half-moon. Press the edges firmly together, then crimp with your fingers or a fork to create a tight seal. Any opening will cause them to burst during .
Bring a large pot of salted water to a rolling . Cook the vareniki in batches - do not crowd them. They are done 3 to 4 minutes after they float to the surface. Remove with a slotted spoon, toss immediately in melted butter to prevent sticking, and serve hot with smetana.
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