Vareniki with cherries, cooked in compote
8 servings
180 minutes
Vareniki with cherries, boiled in compote, is a refined dessert of Ukrainian cuisine that harmoniously combines tender dough and the bright taste of juicy berries. The roots of this dish trace back to the traditions of Ukrainian housewives who passed down recipes through generations. The soft dough envelops a fragrant cherry filling enhanced by the sweetness of sugar and a hint of vanilla and cinnamon spice. Boiling in compote gives the vareniki a subtle fruity note and makes them especially juicy. This dish is perfect for festive gatherings as well as cozy family dinners. Serving with a pinch of cinnamon highlights the depth of flavor, while warm compote fills each portion with the rich aroma of summer. The simplicity of preparation and elegance in presentation make vareniki a beloved treat for true connoisseurs of Ukrainian gastronomy.
1
Sift flour and starch onto a clean work surface, making a small well in the center. Add a pinch of salt and sugar to this well and pour in cold water with oil.
- Wheat flour: 590 g
- Starch: 50 g
- Salt: pinch
- Sugar: 450 g
- Water: 250 ml
- Vegetable oil: 2 tablespoons
2
Carefully lift the flour from the edges to the center and knead a firm dough. It should be kneaded for a long time, 10-12 minutes, until it turns into an elastic, not very sticky ball.
3
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.
4
For the filling, mix frozen cherries with 350 g of sugar, vanillin, and cinnamon.
- Frozen cherries: 1.5 kg
- Sugar: 450 g
- Vanillin: pinch
- Ground cinnamon: to taste
5
On a dusty flour surface, roll out the dough into a thin layer and cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.
- Wheat flour: 590 g
6
Prepare compote. Place a pot with a liter of water on the fire, add 100 g of sugar and bring to a boil. Carefully add the berries and bring to a boil again. Remove the pot from the heat and cool the compote under a lid to let it steep and gain flavor.
- Water: 250 ml
- Sugar: 450 g
- Cherry (sour): 200 g
- Currants: 350 g
7
Boil the dumplings in compote for 4-5 minutes, remove with a slotted spoon, and place on a plate. Sprinkle with cinnamon when serving.
- Ground cinnamon: to taste
