Varenyky

Method

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1. Mix the flour and salt, then work in the egg, warm water and oil to a soft dough.

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2. Knead 8 minutes until smooth and elastic. Cover and rest 30 minutes.

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3. Toss the drained cherries with the semolina and the 100 g of sugar and leave 30 minutes.

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4. Roll the dough thin, about 2 mm, keeping the rest covered.

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5. Cut 8 cm rounds and put 3 or 4 cherries on each.

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6. Fold over, press the edges together with damp fingers and pinch twice all the way round.

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7. Bring a wide pan of salted water to a gentle boil — not a rolling one, which tears them.

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8. Cook in batches for 4 minutes after they rise to the surface.

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9. Lift out with a slotted spoon and toss gently in the butter.

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10. Serve hot with soured cream, a dusting of sugar and the reserved cherry syrup poured over.

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Chef’s Tips

• Semolina with the cherries, half an hour ahead.
• A gentle boil, never a rolling one.
• Pinch the seal twice.

Pairing Suggestions

• Soured cream
• Cherry syrup
• Cold milk

Storage & Reheating

Freeze uncooked on a tray for 3 months and boil from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.