Cherry Vareniki

• 8 oz (224 grm). flour
• 4 tbsp (60 ml) water
• 4 oz (112 grm). sugar
• 2 eggs
• 1 lb (.5 kg). cherries (sour cherries)
• 1/2 cup (125 ml) sour cream
• pinch of salt
• water
• 1 egg white, lightly beaten

1. Mix the eggs and flour, add a dash of salt and 1/4 cup (60 ml) of water, knead into a stiff dough and leave for 2 hours to over night in a refrigerator.
2. Roll out the pastry very thinly on a flowered board and cut into 3 inch circles with a tumbler or pastry cutter.
3. In the meantime, cover the stoned cherries with sugar and let them stand for several hours.
4. Strain off the juice and set aside.
5. Cook cherries with a cup of water for 5 minutes.
6. Put a few cherries into each circle of pastry, fold, pinch seal the edges (put egg whites lightly beaten on the inside edge to help seal the vareniki--I also fork the edge myself).
7. Cook in pot of salted boiling water as soon as you can (they are done when they float).
8. Gently remove from pot with a slotted spoon.
9. Cook as needed.
10. Serve HOT with sour cream for dipping OR use both kinds of juice obtained from the cherries and mix with sour cream to make a sauce to serve with the vareniki.

flour, water, sugar, eggs, cherries, sour cream, salt, water, egg

Taken from online-cookbook.com/goto/cook/rpage/0017C4 (may not work)