Cherry Vareniky

Pit the ripe cherries, mix them with 80 g sugar and the cornstarch, and let sit for 10 minutes so the starch binds the juice.

Sift the flour into a mound, make a well in the center, crack in the egg, add salt and 200 ml warm water. Knead a soft, elastic dough that doesn't stick to your hands.

Shape the dough into a ball, cover with a towel or plastic wrap, and let it rest for 20 minutes at room temperature.

Roll out the dough into a thin sheet (1.5-2 mm) on a floured surface, and cut out circles using a glass or a cutter about 7-8 cm in diameter.

Place about a teaspoon of the cherry filling in the center of each circle, avoiding excess juice.

Fold the dough in half and pinch the edges tightly with a double seam from the center outward, so the juice doesn't leak out during cooking.

Cook the vareniky in small batches in salted boiling water, stirring gently; once they float to the surface, cook for another 2-3 minutes.

Remove with a slotted spoon and serve hot with sour cream to taste, or dusted with sugar.