Ukrainian Sour Cherry Vareniki
These vareniki were one of my favorite snacks to have when I was a kid. Vareniki are an Eastern European dumpling that’s stuffed with either fruit or vegetables. Variations such as blueberry fillings, potato and mushroom vareniki and some of the most common.
This recipe is low in sugar, grain free, egg free and dairy free. Perfect for those who are on the AIP diet or have sensitive tummies and allergies.
Ingredients Used:
Cassava Flour: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well. Cassava flour is a fantastic anti-inflammatory plant to use.
Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root. If you do not have access to tapioca starch you may substitute arrowroot starch.
Date Sugar: I used date sugar to sweeten these. You may substitute with coconut palm sugar if desired or omit the sugar completely.
Coconut Oil: I opted to use coconut oil in this recipe to give it a sweeter flavor but you can use olive oil or avocado oil instead if you do not have access to coconut.
Sour Cherries: Sour cherries are a traditional Ukrainian filling. I purchased mine locally from my farmers market where they have multiple varieties. You may substitute any variety of cherry you like but I recommend a smaller variety such as Rainer or Chokecherries.
Ingredients:
185g sour cherries (1.5 cups)
1 tsp lemon juice
2 tbsp date sugar (sub coconut sugar)
1 tbsp tapioca starch
260g cassava flour (1.5 cups)
62g tapioca starch (1/2 cup)
Pinch of salt
2 tbsp melted coconut oil
1 cup warm water (+ more as needed)
More coconut oil, for cooking
Coconut yogurt, for serving
Honey, for serving
Preparations:
Start by preparing the sour cherry filling. Hit the cherries, have them and add them to a bowl. Add 1 teaspoon of lemon juice, 2 tablespoons sugar and 1 tablespoon tapioca starch. Mix well together. Then set aside.
Make the dough. Add the cassava, flour, tapioca, starch, and salt to a large bowl.
Start a combine. Then add 2 tablespoons melted coconut oil. Bring a pot of water to a boil. Once it cools a tad, slowly pour it into your batter a little bit at a time.
Using your hands, begin to form a dough and adding in small amounts of the warm water as you go.
Once a dough begins to form, transfer it to a surface and continue knead.
Cover the dough with a damp cloth for 10 minutes. Then, cut the dough in half. Then in half again.
Quarter each piece of dough. Then, half each of the quarters. You should have about 26 pieces of dough. Keep them damp under the towel as you roll and shape your dumplings.
Use a rolling pin or tortilla press to form circle with each piece of dough. Add a tsp of sour cherry filling to the center of each dumpling. Then, fold it together, pinching the sides with your hands as you go.
If your dough pieces are large enough you can seal the ends together, if you like.
Use care and caution as this dough is very delicate.
Once all of your pieces are ready begin cooking them on a pan with coconut oil. Three minutes or so per side or until they begin to brown and crisp up.
Serve with coconut yogurt or honey.
