Cherry Vareniki

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Cherry Vareniki

Recipe Information
Description: Vareniki with cherries in them Source: MaddRussian Serves/Makes:2 me to 4 others Ingredients 8 oz (224 grm). flour 4 tbsp (60 ml) water 4 oz (112 grm). sugar 2 eggs 1 lb (.5 kg). cherries (sour cherries) 1/2 cup (125 ml) sour cream pinch of salt water 1 egg white, lightly beaten Preparation Mix the eggs and flour, add a dash of salt and 1/4 cup (60 ml) of water, knead into a stiff dough and leave for 2 hours to over night in a refrigerator. Roll out the pastry very thinly on a flowered board and cut into 3 inch circles with a tumbler or pastry cutter. In the meantime, cover the stoned cherries with sugar and let them stand for several hours. Strain off the juice and set aside. Cook cherries with a cup of water for 5 minutes. Put a few cherries into each circle of pastry, fold, pinch seal the edges (put egg whites lightly beaten on the inside edge to help seal the vareniki--I also fork the edge myself). Cook in pot of salted boiling water as soon as you can (they are done when they float). Gently remove from pot with a slotted spoon. Cook as needed. Serve HOT with sour cream for dipping OR use both kinds of juice obtained from the cherries and mix with sour cream to make a sauce to serve with the vareniki. Comments "Varenyky are a filled dumpling that originated in China some 4000-5000 years ago. They came to the Rus by way of the ancient Silk Road caravan traders & later the Mongols. When cooked by poaching they are called varenyky. They can contain meat, cheese, potatoes, sauerkraut, or fruits. They may be served as an appetizer, a maindish, a sidedish or a dessert depending upon filling &/or quantity."

Recipe Information

Description:: Vareniki with cherries in them

Source:: MaddRussian

Serves/Makes:2 me to 4 others

Ingredients

8 oz (224 grm). flour
4 tbsp (60 ml) water
4 oz (112 grm). sugar
2 eggs
1 lb (.5 kg). cherries (sour cherries)
1/2 cup (125 ml) sour cream
pinch of salt
water
1 egg white, lightly beaten

Preparation

Mix the eggs and flour, add a dash of salt and 1/4 cup (60 ml) of water, knead into a stiff dough and leave for 2 hours to over night in a refrigerator.
Roll out the pastry very thinly on a flowered board and cut into 3 inch circles with a tumbler or pastry cutter.
In the meantime, cover the stoned cherries with sugar and let them stand for several hours.
Strain off the juice and set aside.
Cook cherries with a cup of water for 5 minutes.
Put a few cherries into each circle of pastry, fold, pinch seal the edges (put egg whites lightly beaten on the inside edge to help seal the vareniki--I also fork the edge myself).
Cook in pot of salted boiling water as soon as you can (they are done when they float).
Gently remove from pot with a slotted spoon.
Cook as needed.
Serve HOT with sour cream for dipping OR use both kinds of juice obtained from the cherries and mix with sour cream to make a sauce to serve with the vareniki.

Comments

"Varenyky are a filled dumpling that originated in China some 4000-5000 years ago. They came to the Rus by way of the ancient Silk Road caravan traders & later the Mongols. When cooked by poaching they are called varenyky. They can contain meat, cheese, potatoes, sauerkraut, or fruits. They may be served as an appetizer, a maindish, a sidedish or a dessert depending upon filling &/or quantity."