Cherry Vareniki (Cherry Pierogi)
User Reviews
5
Cherry Vareniki (Cherry Pierogi)
Description
Cherry Vareniki consist of dough rounds about 2 to 3 inches in diameter, filled with pitted cherries and a small amount of sugar. The dough is folded and pinched to completely seal the filling inside. An alternative shape called cherry pelmeni uses smaller dough rounds with less sugar and a distinctive diaper-like fold. Boiling the dumplings in salted water until they float ensures the dough is cooked through without bursting.
The taste combines the soft, slightly chewy dough with the juicy sweetness of cherries, accented by the sugar sprinkled after cooking. They are typically served immediately with sour cream, which adds a cool, tangy contrast. This dish makes a traditional, fruit-filled dumpling suitable for dessert or a sweet snack.
Boiling with adequate salted water and careful folding helps prevent the vareniki from opening. Sprinkling sugar after draining helps keep the dumplings from sticking to each other and adds additional sweetness.
Ingredients
- vareniki dough see recipe link
- 1 lb Cherry pitted
- 1/2 cup sugar 1/4 tsp per each dough round
- 1/2 Tbsp salt for the water
Instructions
How to make Cherry Vareniki:
- Cut out dough rounds that are 2 to 3″ in diameter. You want to put 1/4 teaspoon sugar in the center of your cut-out dough round. Place cherries on top of the sugar. Fold the sides together and pinch together to make a tight seal.
How to make the cherry pelmeni:
- Use 1/8 tsp sugar and 1 cherry. You can also make the dough rounds slightly smaller (about 2 inches). Fold the two sides of the dough together and pinch to make a tight seal. Then fold the two corners together to make a "diaper" shape.
- Place them on a floured cutting board until ready to cook.
- Add 1/2 Tbsp of salt to approximately 4 quarts of water and bring it to a boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl.
- Sprinkle the pierogies with sugar to keep them from sticking together. Serve right away with sour cream or eat them as is.
User Reviews
Overall Rating
5
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