Vareniki with frozen cherries

Using a thin glass or a special mold, cut out semicircles from the folded dough sheet. Carefully press the edges of each dumpling with your hands and make frequent indentations for beauty and reliability. Place the finished dumplings on a flour-dusted tray and refrigerate. Repeat this process with the remaining dough and filling.

Cook the vareniki in batches in a generous amount of boiling, lightly salted water. Boil them for 3 minutes after they float to the surface. Carefully transfer the cooked vareniki with a slotted spoon to a large plate and serve hot.

Start creating the perfect dough for varenyky. Sift the flour through a fine sieve along with salt into a large bowl. Add hot water, melted butter, and sour cream. Thoroughly mix all ingredients until they combine into a uniform mass.

Place the dough on a lightly floured surface and knead vigorously until it becomes completely smooth and elastic. Then, cover the dough with a towel and let it rest at room temperature for 15 minutes to allow it to strengthen.

Divide the rested dough into three equal parts, covering two of them with plastic wrap to prevent drying. Roll out the third part into a long strip 9–10 cm wide. Carefully spread one tablespoon of cherry filling down the center of the strip, leaving about 3 cm between portions. Moisten the edges of the dough with water, then fold the strip in half, pressing the edges firmly together.