UkraineVarenyky with Cherries
Traditional Ukrainian boiled dumplings filled with juicy cherries. The unleavened dough is rolled thin and sealed around a sweet-tart cherry filling thickened with starch so it stays inside. Served with sour cream and powdered sugar.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with wheat flour
wheat flour
i - 250 mlSee recipes with warm water
warm water
i - 1
- 2 tbspSee recipes with butter
butter
i - 2 tsp
- 0.5 tsp
- 500 gSee recipes with cherries
cherries
i - 4 tbsp
- 1.5 tbspSee recipes with starch
starch
i - See recipes with sour cream for serving
sour cream for serving
i
How to make it
Instructions
- 1
Sift flour into a large bowl. In a separate bowl, mix warm water, melted butter, egg, sugar, and salt. Gradually pour the liquid mixture into the flour, kneading first with a spoon then by hand. Knead on a floured surface for 7–10 minutes until smooth and elastic. Shape into a ball, cover, and rest for 30 minutes.
- 2
If cherries are fresh, pit them. If frozen, thaw and drain excess juice. In a small dry cup, mix sugar with starch — do not mix them directly with the cherries yet.
- 3
Divide the dough into portions. Roll each portion 1.5–2 mm thin on a lightly floured surface. Cut out circles 7–9 cm in diameter. Place 3–4 cherries in the centre of each circle, then sprinkle with 0.5 tsp of the sugar-starch mixture.
- 4
Fold each circle in half and firmly pinch the edges to seal. Make sure the seam is tight so the filling does not leak during cooking.
- 5
Bring a large pot of salted water to a boil. Cook in batches of 15–20 pieces. After the varenyky float to the surface, cook for another 3–5 minutes.
- 6
Remove with a slotted spoon and serve warm with sour cream and powdered sugar.
Frequently Asked Questions
Can I use frozen cherries for varenyky filling?
Yes — thaw and drain them thoroughly first, then squeeze out as much juice as possible. Add a little starch to the filling to absorb excess moisture and prevent the dough from becoming soggy.
How do I prevent varenyky from sticking together?
Toss freshly boiled varenyky in melted butter immediately after draining. If you are not serving them right away, spread them in a single layer and keep them coated in butter.
Can I freeze varenyky with cherry filling?
Yes — freeze them raw on a floured tray so they don't touch, then transfer to a bag. Cook directly from frozen in boiling water, adding 2–3 extra minutes to the cooking time.
What is the best dough for varenyky?
A simple flour, egg, and warm water dough works well. For extra tenderness, add a tablespoon of sour cream. The dough should be smooth and elastic — let it rest for 30 minutes before rolling.
What to serve with Ukrainian cherry varenyky — classic toppings and how to turn them into a dessert?
The classic serving is a generous spoonful of sour cream with a sprinkle of sugar. For a festive version, drizzle with melted butter mixed with cinnamon and vanilla sugar. Cherry varenyky work as a full dessert when served with a scoop of vanilla ice cream. Some cooks pour the cherry cooking liquid over them — it thickens into a sauce-like consistency. Important: serve hot while the dough is soft — cooled varenyky lose half their charm.
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