👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour and salt. Make a well in the center.

   💡 Tip: Using hot water helps create a tender dough.
2. 2

   In a separate small bowl, whisk the egg with hot water. Pour this mixture into the well of the flour.

   💡 Tip: Be careful when handling hot water.
3. 3

   Mix with a spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic.

   ⏱️ 7 minutes
4. 4

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

   ⏱️ 30 minutes
5. 5

   While the dough rests, prepare the cherry filling. If using fresh cherries, pit them. If using frozen, thaw them slightly. Toss cherries with sugar and cornstarch.

   💡 Tip: Cornstarch helps thicken the cherry juices during cooking.
6. 6

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

   💡 Tip: Keep unused dough covered to prevent drying.
7. 7

   Cut out circles from the dough using a glass or cookie cutter (about 7-8 cm diameter).

8. 8

   Place about 1-2 teaspoons of cherry filling in the center of each dough circle. Fold the dough in half and pinch the edges firmly to seal, creating a half-moon shape.

   💡 Tip: Ensure the edges are well sealed to prevent filling from leaking out.
9. 9

   Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water in batches.

   💡 Tip: Do not overcrowd the pot.
10. 10

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

    ⏱️ 5 minutes

    💡 Tip: The cooking time may vary depending on the thickness of the dough.
11. 11

    Remove varenyky with a slotted spoon and serve immediately with a dollop of sour cream or yogurt, and a dusting of powdered sugar if desired.