Varenyky: The Sweet Transformation of Dumplings in Slavic Cuisine

For those who know dumplings mainly as savory parcels, varenyky offer a strikingly different experience. In this Ukrainian and Eastern European classic, neutral dough surrounds sour cherries and sugar, which release their juices during cooking and create a natural syrup.

Cold sour cream or strained yogurt adds a sharp contrast to the hot dumplings. Melted butter keeps them from sticking, while the cherry juices can be simmered with a little sugar until they become a sauce. Powdered sugar and fresh mint provide the finishing touch.

To make the dough, combine three cups of wheat flour with one cup of warm milk or water, one egg, two tablespoons of melted butter and a pinch of salt. Knead until smooth, flexible and soft, then let it rest under a damp cloth for 25 to 30 minutes.

Pit 400 grams of fresh or frozen sour cherries and toss them gently with one tablespoon of starch. The starch helps keep the dough from splitting during boiling and turns the released juice into a jelly-like sauce. Roll the dough to about two millimeters thick and cut it into rounds.

Place a teaspoon of sugar and three or four cherries in each round. Fold the dough over, press the edges firmly, and twist them if desired to prevent the filling from escaping. Boil the dumplings until they rise to the surface, cook them for another three or four minutes, then drain and serve immediately with butter, cherry sauce and cream.