Ukrainian sour cherry dumplings (Vareniki s vishnyey)

1. Stone the sour cherries (thaw frozen ones), sprinkle with the sugar and leave to drain in a sieve for 30 minutes; collect the dripping juice in a pan – this will become the sauce.

2. Sift the flour with the salt into a bowl, add the kefir and egg and knead into a soft, smooth, non-sticky dough; cover and rest for 20 minutes.

3. Roll the dough out 2 mm thin on a floured board and cut out rounds with a 7 cm glass. Put 3-4 cherries in the middle of each round, fold in half and pinch the edges together firmly (so the cherry juice doesn't leak out).

4. Bring a large pot of water to the boil and add the vareniki in batches; once they float to the top, cook for another 3-4 minutes, then lift out with a slotted spoon.

5. Meanwhile bring the cherry juice to the boil and reduce over low heat for 5 minutes. Put the vareniki on plates, drizzle with the cherry sauce and serve with sour cream.

6. Serve warm or lukewarm, sprinkled with a little sugar if you like.

Tip: Sour cherry vareniki are the festive dish of the Ukrainian summer – during the week or two of cherry season, almost every family makes them; kneading the dough with kefir makes it especially soft and supple.