Cherry varenyky

Mix the flour with the salt, pour in 200 ml of warm water and the oil. Knead into a smooth dough, 5–7 minutes, then cover and leave for 30 minutes.

Thaw the cherries if frozen. Sprinkle them with 2 tbsp of sugar and leave for 15 minutes, then tip into a sieve, catching the juice in a small saucepan.

Add 3 tbsp of sugar and 50 ml of water to the juice and bring to a boil. Pour in 2 tsp of starch mixed with 2 tbsp of cold water and cook, stirring, for 1–2 minutes until thick.

Mix the remaining 1 tbsp of sugar with 2 tsp of starch. Roll the dough out 2 mm thick and cut out circles with a glass. Put 3–4 cherries and a pinch of the sugar mix on each, fold in half and pinch the edges firmly.

The starch binds the juice inside, so the varenyky won't leak or burst.

Drop the varenyky into boiling water in batches and stir gently. Once they float, cook for 3 minutes.

Lift the varenyky out with a slotted spoon, plate them and drizzle with the cherry syrup. Done!