Vareniki with Sweet Cherry Filling

Ingredients

• 2 1/2 cups (315g) all-purpose flour, plus more for dusting
• 1 large egg
• 3/4 cup (180ml) warm water
• 1/2 teaspoon fine salt
• 1 tablespoon vegetable oil
• 1 lb (450g) fresh or frozen pitted sour cherries, thawed and drained if frozen
• 1/3 cup (65g) granulated sugar, plus more for serving
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, melted (optional)
• Sour cream, for serving

Before you cook

• Mound the flour on a work surface or in a large bowl and make a well in the center.
• Whisk together the egg, warm water, salt, and vegetable oil, then pour the mixture into the well.
• Gradually work the flour into the wet ingredients until a shaggy dough forms.
• Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.
• Wrap the dough and let it rest at room temperature for 30 minutes.
• Toss the pitted cherries with the sugar and let them stand for 15 minutes to draw out their juice.
• Drain the cherries thoroughly in a fine-mesh sieve, then toss the drained cherries with the cornstarch until lightly coated.

Steps

1. Divide the rested dough in half, keeping the half you aren't using covered with a damp towel.
2. Roll the first half of dough out on a floured surface until about 1/8 inch thick.
3. Cut circles from the dough using a 3-inch round cutter or the rim of a glass.
4. Place 3 to 4 sugared, cornstarch-coated cherries in the center of each circle without any extra juice.
5. Fold each circle in half over the filling to form a half-moon, pressing the edges together firmly with no gaps.
6. Crimp the sealed edge with your fingertips or the tines of a fork for extra security.
7. Set the finished dumplings on a floured tray in a single layer so they don't stick together, then repeat with the remaining dough and filling.
8. Bring a large pot of generously salted water to a rolling boil.
9. Drop the vareniki into the boiling water in batches of 10 to 12, stirring gently right away so they don't stick to the bottom of the pot.
10. Boil until the dumplings float to the surface, then continue cooking for 2 to 3 more minutes.
11. Lift the cooked vareniki out with a slotted spoon and transfer them to a bowl.
12. Toss the warm dumplings gently with melted butter if using, to keep them from sticking to each other.
13. Serve warm topped with a generous spoonful of sour cream and a sprinkle of sugar.