This post may contain affiliate links. Read my disclosure policy. Once you make the Basic Vareniky Dough, the cherry vareniki filling is very straightforward. You’ll need about 1lb pitted bing cherries, or whatever cherries you like best. The best part is; you can use fresh or frozen cherries so they’re not just a summer treat. We have a cherry tree so we’re always freezing cherries for smoothies, pies, eating straight-up, and of course for these cherry pierogies!
Cherry Vareniki Ingredients:
Vareniky Dough (use the dough mentioned here) 1 lb pitted cherries (fresh, or frozen/partially thawed) 1/2 cup sugar (1/4 tsp per each dough round) 1/2 Tbsp salt (for the water)
How to make Cherry Vareniki:
- Cut out dough rounds that are 2 to 3″ in diameter. You want to put 1/4 teaspoon sugar in the center of your cut-out dough round. Place cherries on top of the sugar. Fold the sides together and pinch together to make a tight seal.
(or) To make the cherry pelmeni:
Use 1/8 tsp sugar and 1 cherry. You can also make the dough rounds slightly smaller (about 2 inches). Fold the two sides of the dough together and pinch to make a tight seal. Then fold the two corners together to make a “diaper” shape. Place them on a floured cutting board until ready to cook.
Bring a large pot of salted water to boil. As you finish the first batch of pierogi, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl.
Sprinkle the pierogi with sugar to keep them from sticking together. Serve right away with sour cream or eat them as is.
Click Here for the Basic Pierogi Dough Recipe
