Cherry Vareniki

1. 1

   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.

2. 2

   Roll out the pastry very thinly on a flowered board and cut into 3 inch circles with a tumbler or pastry cutter.

3. 3

   In the meantime, cover the stoned cherries with sugar and let them stand for several hours.

4. 4

   Strain off the juice and set aside.

5. 5

   Cook cherries with a cup of water for 5 minutes.

6. 6

   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).

7. 7

   Cook in pot of salted boiling water as soon as you can (they are done when they float).

8. 8

   Gently remove from pot with a slotted spoon.

9. 9

   Cook as needed.

10. 10

    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.

No additional tips available.