A Ukrainian national staple also embraced across Russian and other East Slavic cuisines, distinct from pelmeni by its thinner dough, precooked fillings, and acceptance of sweet fillings such as cherry and tvorog.
Biting through the silky dough releases a burst of warm cherry juice, tart and sweet at once, that pools with the cool sour cream. The dumpling skin is pillowy and just chewy enough to hold everything together. Sweet, sour, and creamy in one spoonful, it tastes like a Russian summer afternoon.
An egg-enriched dough rolled thin stays tender yet strong enough to contain the juicy filling without bursting in the water. Tossing the cherries with starch thickens their released juice into a glossy sauce inside the dumpling instead of leaking out.
Variations
Potato vareniki, tvorog (farmer's cheese) vareniki, cabbage or mushroom vareniki, sweet blueberry or strawberry versions, lazy vareniki made from cheese dough
On the Palate
Where Vareniki Russian sits in the Russian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 45 min
- 120 min
Knead flour, egg, water, and salt into a smooth, soft dough and rest it covered.
- 210 min
Pit fresh or frozen cherries and toss them with a little sugar and starch.
- 38 min
Roll the dough thin and cut out rounds with a glass or cutter.
- 415 min
Place a few cherries on each round and pinch the edges firmly into a sealed crescent.
Watch outPinch the whole rim shut tight and dry — any juice or gap on the seam and the dumpling splits open in the water.
- 55 min
Bring a wide pot of lightly salted water to a gentle boil.
- 62 min
Drop in the vareniki in batches and stir once so they do not stick.
- 74 min
Cook until they float and the dough is tender, about three to four minutes.
Watch outThey're done a minute after they bob to the surface — the dough turns from matte to slightly translucent.
- 83 min
Lift out with a slotted spoon and serve hot with cold sour cream and sugar.
