Varenyky with Cherry and Buckwheat Flour

Mix wheat and buckwheat flour. Gradually adding very cold salted water, knead the dough until smooth so it doesn't stick to your hands.

Transfer the dough to a floured cutting board and immediately start shaping the varenyky, making them slightly larger than the usual size.

Rinse the cherries, let the water drain, and dry the berries. Carefully remove the pits, trying to keep the cherries whole.

Place 1 teaspoon of sugar in the center of each dough circle, arrange 2–3 cherries on top, and quickly pinch the edges of the dumpling.

Pour plenty of water into a wide pot, bring to a boil and add salt. Place the dumplings into rapidly boiling water, carefully stir with a slotted spoon so they don't stick to the bottom.

Cook until done, until all dumplings float to the surface.

For the syrup, press ripe cherries through a sieve. Add sugar to taste to the puree and stir well until completely dissolved.

Remove the cooked dumplings with a slotted spoon, spread them in a single layer on a board and let cool. Transfer to a plate, pour sour cream over them and drizzle with fresh cherry syrup.