Sour Cherry Varenikis

• Produce

  • 1 (14-ounce can Sour cherries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Cornstarch
  • 1 tbsp Granulated sugar
  • 1/2 tsp Sea salt

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Sour cream

• Other

  • 1/2 cup Kefir

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2 cup kefir
• 1 large egg
• 1 (14-ounce) can sour cherries
• 1 tablespoons granulated sugar
• 1/2 teaspoon cornstarch
• 4 tablespoons butter
• 1/2 cup sour cream for serving

Directions

• Place two cups of the flour in a large mixing bowl along with the sea salt and baking soda.
• Whisk the kefir and egg together in a small bowl. Make a well in the flour mixture and pour in the kefir mix. Gently knead together the dough, adding more flour one tablespoon at a time, until the dough stops sticking to your fingers. Form the dough in a ball, cover the bowl with a damp towel, and allow it to rest for 30 minutes.
• While the dough is resting, prepare the sour cherry sauce: Pour the can of cherries through a sieve into a medium bowl. Set aside one cup of the strained cherries to use as filling. Place the liquid from the can along with the remaining cherries into a small saucepan. Add the sugar and cornstarch; cook over medium heat until thickened. Set aside.
• When the dough is done resting, dust a clean surface with flour and roll the dough into a long log. Dust the log with flour and cut it into 20 equal pieces. Shape each piece into a disc, then use a floured rolling pin to roll each piece into 3 circles.
• Place 2 or 3 cherries into the center of each circle. Fold the dough into a half-circle to enclose the cherries; pinch or pleat together to seal. The dough will be very elastic, so you may need to re-stretch the pieces a little bit as you form the varenikis.
• Bring a pot of salted water to a rolling boil. Set out a large mixing bowl and place the butter in the bottom. Place one completed vareniki into the water and boil for 60 seconds. Remove the vareniki with a slotted spoon and test to ensure the dough is cooked through.
• Cook the remaining vareniki in batches, straining them from the pot and placing them in the bowl to toss with butter. To serve, place the cooked vareniki on a platter and top with cherry sauce and dollops of sour cream.