Varenyky with Cherries

Method

1. 1Sift flour into a large bowl. In a separate bowl, mix warm water, melted butter, egg, sugar, and salt. Gradually pour the liquid mixture into the flour, kneading first with a spoon then by hand. Knead on a floured surface for 7–10 minutes until smooth and elastic. Shape into a ball, cover, and rest for 30 minutes.
2. 2If cherries are fresh, pit them. If frozen, thaw and drain excess juice. In a small dry cup, mix sugar with starch — do not mix them directly with the cherries yet.
3. 3Divide the dough into portions. Roll each portion 1.5–2 mm thin on a lightly floured surface. Cut out circles 7–9 cm in diameter. Place 3–4 cherries in the center of each circle, then sprinkle with 0.5 tsp of the sugar-starch mixture.
4. 4Fold each circle in half and firmly pinch the edges to seal. Make sure the seam is tight so the filling does not leak during cooking.
5. 5Bring a large pot of salted water to a boil. Cook in batches of 15–20 pieces. After the varenyky float to the surface, cook for another 3–5 minutes.
6. 6Remove with a slotted spoon and serve warm with sour cream and powdered sugar.