Varenyky

How to Cook Varenyky

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done Start 4 min timer

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

   Mark done

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

    Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

What Can Go Wrong

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

What to Serve It With

Soured cream · Cherry syrup · Cold milk

Storing Leftovers

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

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.