Cherry Filling

1. Prep the Cherries: Start by rinsing and pitting the cherries. Place them in a bowl with 1/3 cup sugar, gently mixing to coat them. Let them sit for about 10-15 minutes until the juices release.
2. Chef’s Tip: Add a splash of vanilla or almond extract to the cherry mixture for an extra flavor boost.

Vareniki Dough

1. Make the Dough: In a large mixing bowl, combine 4 cups of flour, 1 tsp salt, and 3 tbsp sugar. Whisk together the eggs, lukewarm water, milk, and sour cream in a separate bowl until smooth.
2. Combine the Mixtures: Gradually pour the wet ingredients into the flour mixture, stirring continuously until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic. If it’s too sticky, add more flour sparingly.
3. Chef’s Tip: Let the dough rest for about 30 minutes, covered with a towel, to allow the gluten to relax.

Making Vareniki

1. Roll Out the Dough: Divide your dough into four pieces. Roll out one piece at a time on a floured surface to about 1/8 inch thick. Use a round cutter (or glass) to cut out circles about 3-4 inches in diameter.
2. Fill the Dumplings: Place a spoonful of cherry filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly. If desired, crimp the edges for an extra decorative touch.
3. Chef’s Tip: Use water on your fingers to help seal the dumplings if they’re not sticking.
4. Cook the Vareniki: Bring a large pot of salted water to a boil. Carefully drop in your Vareniki in batches (don’t overcrowd the pot) and cook for about 3-4 minutes or until they float to the surface.
5. Drain and Serve: Using a slotted spoon, transfer them to a plate. Serve them warm, drizzled with melted butter and sprinkled with powdered sugar or alongside a dollop of sour cream.