Cherry Vareniki

Directions

1. 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. 2
   Roll out the pastry very thinly on a flowered board and cut into 3 inch circles with a tumbler or pastry cutter.
3. 3
   In the meantime, cover the stoned cherries with sugar and let them stand for several hours.
4. 4
   Strain off the juice and set aside.
5. 5
   Cook cherries with a cup of water for 5 minutes.
6. 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. 7
   Cook in pot of salted boiling water as soon as you can (they are done when they float).
8. 8
   Gently remove from pot with a slotted spoon.
9. 9
   Cook as needed.
10. 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.