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Be patient with your dough when making dumplings

Be patient with your dough when making dumplings

I've been making wild cherry (vishnya) vareniki since I was a little girl. My grandmother was the original Mari Vanna (a hospitable fairytale grandmother of Slavic lore), and she taught me everything I know about making these Russian dumplings—from the dough, to the technique to the flavoring. There are three secrets to the perfect vareniki. First, be patient with your dough, and always let it sit for at least an hour. Second, don't de-pit the cherries used in the filling. You should enjoy these vareniki the same way you would a fresh cherry, by eating around the pit. This really enhances the flavor. Finally, once you've pinched each vareniki closed, just sprinkle a little sugar—never too much—and cherry juice on top.

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