Name: Vareniki with Cherries (Sweet Ukrainian Dumplings)
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Cuisine: Ukrainian
Ingredients: 400 g (plus 10 g for dusting) All-purpose flour; 180 ml Water, cold; 1 large (50 g) Egg; 1 tbsp Sunflower oil; 0.5 tsp (3 g), plus 1 tsp for the boiling water Salt; 600 g Sour cherries, pitted (fresh or frozen and thawed); 6 tbsp (75 g) Sugar, for the filling; 1 tbsp (10 g) Potato starch or cornstarch; 200 g Sour cream (20% fat), to serve; 2 tbsp (25 g) Sugar, to serve; 3 l Water, for boiling

Healthboard

Vareniki with Cherries

Moderate nutritional value

Ukrainian boiled dumplings filled with sour cherries and sugar.

Vareniki with cherries are Ukrainian half-moon dumplings of thin flour-and-egg dough filled with pitted sour cherries and sugar, boiled and served warm with sour cream and more sugar. A 250 g serving with sour cream has about 450 kcal, 81 g carbohydrate including 25 g of sugar, 10 g fat and 10 g protein. Skipping the sugar on top and using 10% sour cream instead of 20% saves about 40 kcal.

Quantity:

Macronutrients Distribution

Protein: 3.9g (9.5%)

Fat: 4.1g (10.0%)

Carbs: 33g (80.5%)

Fiber: 1.3g

Basic Nutritional Info

Nutrient	Value	DV
Protein	3.9g	7.0%
Fat	4.1g	5.9%
Carbs	33g	11.0%
Simple Sugars	11.55g	Estimate
Complex Carbs	20.15g	Estimate
Fiber	1.3g	5.2%
Water	59g	2.4%
Calories	181	8.0%

Glycemic Index

Low (0-55) Medium (56-69) High (70+)

Click to view full GI ranking →

Fatty Acids Composition

Fatty Acid	Amount	Unit	DV
Saturated	1.58	g	7.9%
Monounsaturated	0.94	g	3.8%
Polyunsaturated	0.89	g	6.8%
Omega-3	0.267	g	Estimate
EPA	1	mg	0.1%
DHA	2	mg	0.2%
Omega-6	0.623	g	Estimate
Trans	0.11	g	5.5%

Antioxidants

Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.

Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.

Compound	Amount	Unit
Vitamin C	2.27	mg
Vitamin E	0.44	mg
Selenium	10.6	mcg

Vitamins

Vitamin	Amount	Unit	DV
vitamin A	40.2	mcg	4.5%
vitamin B1	0.036	mg	3.0%
vitamin B2	0.057	mg	4.4%
vitamin B3	0.421	mg	2.6%
vitamin B6	0.03	mg	1.8%
vitamin B9	8.74	mcg	2.2%
vitamin B12	0.052	mcg	2.2%
vitamin C	2.27	mg	2.5%
vitamin D	0.059 (2 IU)	mcg	0.4%
vitamin E	0.443	mg	3.0%
vitamin K	0.998	mcg	0.8%

Minerals

Mineral	Amount	Unit	DV
calcium	25.3	mg	2.5%
iron	0.501	mg	2.8%
magnesium	11	mg	2.8%
phosphorus	50.8	mg	7.3%
potassium	112	mg	4.3%
sodium	99.4	mg	4.3%
zinc	0.311	mg	2.8%
copper	0.083	mg	9.2%
manganese	0.226	mg	9.8%
selenium	10.6	mcg	19.3%

Essential Amino Acids

Amino Acid	Amount	Unit	DV	DIAAS
Histidine	86	mg	12.3%	92%
Isoleucine	141	mg	10.1%	81%
Leucine	266	mg	9.7%	75%
Lysine limiting	128	mg	6.1%	46%
Methionine	146	mg	13.9%	109%
Phenylalanine	307	mg	17.5%	129%
Threonine	114	mg	10.9%	78%
Tryptophan	47	mg	16.8%	122%
Valine	168	mg	9.2%	72%

Compare with other products

Values per 100 g

Add products above to see a side-by-side comparison.

Similar Products

Closest by macronutrient profile

Rice Pilaf B

169 kcal 3g P 4g F 30g C

Masala Dosa A

166 kcal 4g P 4.1g F 29g C

Onigiri A

168 kcal 5.6g P 1.7g F 32g C

Mango Sticky Rice C

177 kcal 2.4g P 6g F 29g C

Allergens

GlutenDairyEggs

Share this product

Recipe

See full recipe

Dessert Difficulty: Medium Servings: 6 Total: 80 min

Ingredients

All-purpose flour 400 g (plus 10 g for dusting)
Water, cold 180 ml
Egg 1 large (50 g)
Sunflower oil 1 tbsp
Salt 0.5 tsp (3 g), plus 1 tsp for the boiling water
Sour cherries, pitted (fresh or frozen and thawed) 600 g
Sugar, for the filling 6 tbsp (75 g)
Potato starch or cornstarch 1 tbsp (10 g)
Sour cream (20% fat), to serve 200 g
Sugar, to serve 2 tbsp (25 g)
Water, for boiling 3 l

Prep

60 min

Cook

20 min

Instructions

1
Mix the flour, cold water, egg, oil and 3 g of salt into a smooth, firm dough, knead for 5 minutes, cover and rest for 30 minutes.
2
Put the pitted cherries in a sieve over a bowl for 20 minutes so the free juice drains off; keep the juice for a drink or compote.
3
Roll the dough out 1.5-2 mm thick on a floured surface and cut circles 7-8 cm across.
4
Put 3-4 cherries on each circle, add about 1/2 tsp of the filling sugar mixed with the starch, fold in half and pinch the edges firmly shut.
5
Bring 3 l of water with 1 tsp of salt to a boil and cook the vareniki in batches for 3-4 minutes after they float.
6
Lift them out with a slotted spoon, shake off the water and lay them on a plate in one layer so they do not stick.
7
Serve warm, sprinkled with the remaining sugar, with sour cream on the side.