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Cherry Vareniki (cherry dumplings)

1/3 cup sour cream
1 egg
1 egg yolk
1 teaspoon salt
1 1/2 cups flour
16 ounce can tart red pitted cherries
9 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 egg white
23 ounce jar sour cherry preserves
6 tablespoons butter, melted
1 pint sour cream

Blend 1/3 cup sour cream, egg, yolk and salt. Add flour and mix
thoroughly until dough forms ball. Wrap dough in plastic, refrigerate
2 hours.

Drain cherries in colander over bowl, reserve syrup.

Cut dough into 8 pieces. Roll 1 piece out in pasta machine or by
hand. Cut out 3 inch rounds. Repeat rolling and cutting with
remaining dough until you have 36 rounds.

Line baking sheet with paper towels. Mix 8 tablespoons sugar,
cornstarch, cinnamon and cloves in medium bowl with fork. Brush
1 dough round lightly with egg white. Place 1/4 teaspoons preserves
in center of dough. Roll two cherries in sugar mixture and set on
top preserves. Fold one side of dough over filling, pressing edges
to seal. Place on prepared sheet. Repeat with remaining dough,
preserves, cherries and sugar mixture.

Pour reserved cherry syrup into saucepan. Stir in 1 tablespoon
sugar and boil until reduced to 1/3 cup. Cool.

Bring a large pot of water to a boil. Cook in 2 batches, 18 vareniki
at a time and cook for 10 to 12 minutes, stirring occasonally.

To serve, place 6 vareniki in a bowl. Spoon 1 tablespoon melted
butter over and sprinkle a tablespoon of sugar over. Top with a
dollop of sour cream and drizzle cherry syrup over.

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