Cherry Varenyky Recipe: Ukrainian Dumplings with Cherries

These cherry varenyky are a sweet version of a Ukrainian classic: soft dumplings like Polish pierogi, folded by hand and filled with fruit. Varenyky are an important part of the Sviat Vechir (Holy Supper) Christmas Eve meal, a night rooted in quiet joy and reflection.

For years, I only made savory varenyky, but more recently, I’ve added cherry to the mix. It's a small way of honoring the past while making room for something new. That’s at the heart of what Evercooked is all about.

The dough is simple: flour, salt, water, and butter. I use a stand mixer and pasta roller, but hand-kneading and rolling works just as well.

I freeze big batches at Christmas so there’s always some on hand. This recipe makes about 40 dumplings, and the dough is just as good with savory fillings like potato and cheese. Once you’ve made the dough, you can take it in any direction you want.

Ingredients

For the Dough and Filling

• 2 cups (255 g) all-purpose flour, preferably unbleached
• 1 tsp salt (6 g)
• 3 tbsp (42 g) unsalted butter
• 3/4 cup (180 ml) water
• Frozen pitted cherries (2 per dumpling, about 80 total)
• Sugar, for serving (optional)
• Sour cream or crème fraîche, for serving

How to Make Cherry Varenyky

1. Make the Dough

In a stand mixer, whisk the flour and salt. Heat the butter and water together until the butter melts. Pour into the flour and mix with a dough hook until smooth. If you don’t have a stand mixer, you can knead the dough by hand. It will take about 8–10 minutes until smooth and elastic. Cover the dough and let it rest at room temperature for about 1 hour.

2. Roll and Cut

Divide the dough into small pieces and roll it through a pasta machine, gradually reducing thickness until the third-thinnest setting. No pasta roller? You can roll out the dough by hand using a rolling pin. Just aim for a thin, even sheet, about the thickness of fresh pasta. Cut into 3-inch rounds using a cookie cutter or glass.

3. Fill and Seal

Place 2 frozen cherries in each round. Moisten one half of the edge with water and press to seal.

4. Freeze or Boil

Place on a sprayed baking sheet and freeze if not cooking right away. Boil in water for about 5 minutes, or until tender and floating.

5. Serve Warm

Top with sour cream or crème fraîche. Add extra cherries on top if you like.