How to Cook Cherry Vareniki

How to Cook Cherry Vareniki

Serves: 4

Preparation time: 30 mins + 5 hours (inactive)

Cooking time: 1hour

Ingredients needed to make Cherry Vareniki:

For the noodle dough:

  • 2 cups all purpose flour
  • 4 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 2 eg yolks
  • 1 egg white, slightly beaten
  • 7 tbsp water
  • Salt to taste

For the cherry filling:

  • 4 cups fresh sour cherries, pitted
  • ¼ cup cherry flavoured liqueur
  • Cherry juice, as required
  • 6 tbsp unsalted butter
  • ½ cup sugar
  • 1 tbsp cornstarch

Cooking instructions for Cherry Vareniki:

  • For the filling, toss the pitted cherries with sugar until well mixed and set aside for several hours in a warm place until they release their juices.
  • Drain it out through a fine mesh sieve and set the strained juice aside.
  • Pour the strained juice into a small saucepan and bring it to a boil over moderately high heat.
  • Continue to boil the liquid until it thickens to measure only a cup.
  • Turn off the heat and whisk in a splash of the liqueur until well mixed’ set aside to cool completely.
  • Sprinkle the cornstarch over the cherries and toss them together to coat well; set aside until the dough for the dumplings is ready.
  • Empty the cups of flour into a food processor along with ½ tsp salt and egg yolks.
  • Process them while drizzling oil into it in a steady stream until all of it is used up.
  • Add the water into the mixture, in a continuous stream until the ingredients gather together to form a dough.
  • Place the dough on a lightly-floured working counter and knead it for a couple of minutes or until it becomes smooth plus flexible.
  • Wrap the dough in a kitchen towel and let it rest for half an hour.
  • Split the dough into two halves and roll each of them into round balls.
  • Wrap one of it in a towel while dealing with the other one.
  • Flatten it out on a floured working surface, using floured rolling pin, until it forms a very thin sheet but doesn’t get torn at places.
  • Carve out 3’’ wide circles using a cookie cutter and set aside.
  • Place a couple of cherries at the centre of each round and wrap the dough around it form a crescent-shaped dumpling.
  • Paint the sides with a lashing of the beaten egg-white and press them together firmly to seal.
  • Place it on a baking sheet, dusted earlier with flour and make rest of the dumplings in a similar manner.
  • Arrange them on the baking sheet, spaced an inch apart and spread a damp kitchen towel over them to cover.
  • Make another batch of dumplings using the other dough ball and set aside.
  • Pour 6 quarts of water to a boil into a large pot and bring it to a boil.
  • Reduce it to a simmer and drop the dumplings carefully into it.
  • Cook them for about 6-7 minutes, stirring them gently at times, until they pop up on the surface.
  • Drain them out, using a slotted spoon and place them in a serving bowl.
  • Drizzle melted butter over them, followed by the cherry sauce and toss them gently to coat wll.
  • Serve right away.

 Image credit: Wikimedia Commons

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