👨‍🍳 Fremgangsmåde

1. 1

   For the dough: In a large bowl, combine flour and salt. Gradually add warm water while mixing until a shaggy dough forms.

   💡 Professionelle Tips: The water should be warm to the touch, not hot.
2. 2

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   ⏱️ 7 minutes
3. 3

   Cover the dough with a damp cloth and let it rest for 20-30 minutes.

   ⏱️ 30 minutes
4. 4

   For the filling: If using fresh cherries, pit them. If using frozen, thaw them slightly and drain excess liquid.

   💡 Professionelle Tips: Pitting cherries can be done with a cherry pitter or a paperclip.
5. 5

   In a bowl, gently toss the cherries with sugar and cornstarch. Set aside.

   💡 Professionelle Tips: Cornstarch helps to thicken the cherry juices during cooking.
6. 6

   Divide the rested dough into two portions. Roll out one portion thinly (about 2mm thick) on a floured surface.

   💡 Professionelle Tips: Keep the other portion of dough covered to prevent it from drying out.
7. 7

   Using a round cutter (about 7-8 cm in diameter), cut out circles from the dough.

   💡 Professionelle Tips: You can re-roll the scraps once.
8. 8

   Place about 1-2 teaspoons of cherry filling in the center of each dough circle. Be careful not to overfill.

   💡 Professionelle Tips: Leave a small border around the edge for sealing.
9. 9

   Moisten the edges of the dough with a little water and fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal.

   💡 Professionelle Tips: Ensure a tight seal to prevent the filling from escaping during boiling.
10. 10

    Repeat with the remaining dough and filling. Place the formed varenyky on a floured surface, ensuring they don't touch.

    💡 Professionelle Tips: You can freeze uncooked varenyky at this stage for later use.
11. 11

    Bring a large pot of salted water to a rolling boil. Carefully add the varenyky in batches, being careful not to overcrowd the pot.

    💡 Professionelle Tips: Do not boil too vigorously, as this can break the dumplings.
12. 12

    Cook for 3-5 minutes after they float to the surface, or until the dough is cooked through.

    ⏱️ 5 minutes
13. 13

    Remove the varenyky with a slotted spoon and place them in serving bowls. Drizzle with melted butter and serve immediately with sour cream.

    💡 Professionelle Tips: Tossing with a little butter immediately after draining helps prevent sticking.