Main Course
Vareniki with Cherry (Sweet Dinner)
About this dish
A classic Russian-style sweet vareniki recipe, made with a tender dough and juicy cherry filling. Perfect for a light summer dinner or dessert, these dumplings are traditionally served with sour cream or melted butter.
The key is a thin, elastic dough that doesn't tear during cooking.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain300 g
Imperial measurement: 2.5 cups
Large egg
dairy1
Water
liquid125 ml
Imperial measurement: 0.5 cup
Salt
spice1/2 tsp
Vegetable oil
fat1 tbsp
Pitted sour cherries
fruit500 g
Imperial measurement: 2 cups
Sugar
other4 tbsp
Cornstarch
other1 tbsp
Sour cream
dairy120 ml
Imperial measurement: 0.5 cup
Butter
dairy30 g
Imperial measurement: 2 tbsp
Method
Make the dough
25 minIn a large bowl, combine flour and salt. Make a well in the center, add egg, water, and oil. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover and rest for 20 minutes.
Prepare the cherry filling
10 minWhile the dough rests, mix pitted cherries with sugar and cornstarch. Let stand for 10 minutes to release juices.
Roll out the dough
10 minDivide the dough into two pieces. On a floured surface, roll one piece into a thin sheet, about 2 mm thick. Cut rounds using a glass or cookie cutter (about 8 cm diameter). Repeat with remaining dough.
Fill and shape vareniki
15 minPlace a spoonful of cherry filling (about 1 tablespoon) in the center of each round. Fold over to form a half-moon, pressing edges firmly to seal. Ensure no filling leaks out.
Cook the vareniki
15 minBring a large pot of salted water to a gentle boil. Drop in vareniki in batches, stirring gently. Cook until they float to the surface, then 2-3 minutes more. Remove with a slotted spoon.
Serve
2 minServe hot, drizzled with melted butter or a dollop of sour cream. Optionally sprinkle with sugar.
Equipment
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Nutrition facts
Tips
- Use sour cherries for the best flavor, sweet cherries will make the filling too runny.
- Ensure the edges are well sealed to prevent the vareniki from opening during boiling.
- Cook in batches to avoid overcrowding and sticking.
- Freeze uncooked vareniki on a baking sheet, then transfer to a bag for a quick meal later.
Serving suggestions
- Serve hot with sour cream, melted butter, or a sprinkle of powdered sugar.
- For.
- For a touch of freshness, add a few mint leaves.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.