Cherry Varenyky (Ukrainian Dumplings)

Instructions

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1. 1 For the Filling: In a large bowl, combine frozen sour cherries and sugar, tossing evenly to coat fruit with sugar. Refrigerate covered until fully defrosted and the fruit has released most of its juices, about 12 hours.
2. 2 Using a fine-mesh strainer set over a 2-cup measuring cup, drain cherries; reserve 1/2 cup plus 2 tablespoons (150 ml) strained cherry juice. In a clean medium bowl, combine strained sour cherries and cornstarch, tossing to evenly coat. Set aside in the refrigerator for at least 30 minutes, uncovered, while you roll out the dough.
3. 3 For the Dough: In a medium bowl, whisk 210 g flour (about 1 2/3 cups) and salt to combine. Add butter, using your fingers to press the butter into flour until you have a crumbly mixture and butter is fully incorporated into flour, about 1 minute. Using your fingers, make a well in the center of the mixture. Add egg, sour cream, and water, and, using a fork, mix until a shaggy dough forms. Dust a clean work surface with remaining 75 g (about 1/2 cup plus 1 tablespoon) flour. Gently knead dough to gradually incorporate flour, until dough is soft, smooth, and all the flour has been incorporated, about 5 minutes. Return dough to medium bowl. Cover bowl tightly with plastic wrap and allow dough to rest at room temperature until soft and supple, about 20 minutes.
4. 4 For Shaping and Cooking: Once dough has rested, turn out onto a lightly floured surface. Using a rolling pin, roll dough into a roughly 19-inch circle about 1/16-inch to 1/8-inch thick. Using a 3-inch cookie cutter (or a glass), punch out 25 rounds of dough. Cover dough with a clean kitchen towel and rest for 10 minutes. Meanwhile, line a rimmed baking sheet with parchment, dust lightly with flour, and set aside.
5. 5 To Fill the Dumplings: Place half a tablespoon (11 g) of filling in the center of each round of dough. Working with one portion of dough at a time, fold dough over the filling to form a half-moon while distributing filling to fit within it, and firmly pinch edges to seal. Transfer dumplings to prepared baking sheet. Repeat with remaining dough and filling. You should have 25 dumplings.
6. 6 For the Sauce: In a small bowl, whisk together 1 tablespoon reserved cherry juice with cornstarch to create a slurry. In a small saucepan, bring remaining cherry juice to a simmer over medium heat, add slurry, whisking to incorporate. Cook, whisking constantly, until sauce has thickened and is syrupy and slightly viscous, about 1 minute. Remove from heat and set aside.
7. 7 To Cook and Assemble: In a 6-quart pot, bring 4 quarts (3.8 liters) of water to a boil. Salt boiling water with 2 tablespoons and 1 teaspoon (about 3/4 ounces; 20 grams) kosher salt. Carefully add half of the dumplings to boiling water, gently stirring with a spatula or wooden spoon to prevent the dumplings from sticking to the bottom of the pot, and cook until dumplings float, about 2 minutes. Once floating, cook for 1 minute more to ensure the dough and filling are heated through. Using a spider skimmer, transfer the varenyky, shaking off excess water as needed, to a large bowl with 2 tablespoons (28 g) butter. Gently toss to evenly coat varenyky. Repeat with remaining dumplings.
8. 8 Serve cherry varenyky warm or cold with plenty of crème fraîche, the prepared cherry sauce, and a sprinkle of granulated sugar or a drizzle of honey.