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Varenikis

2 cups all-purpose flour; sifted
1 tsp salt
3 egg yolks
1/2 cup water (approx.)
1 egg white

3 cups tart cherries
1/8 tsp ginger
1/8 tsp honey
1/8 tsp cinnamon
1/8 tsp nutmeg
1/3 cup bread crumbs
butter

Sift flour and salt together. Mix with egg yolks and enough water
to make a stiff paste. Knead well on lightly floured board and set
aside for 1 hour. Roll out as thin as possible on lightly floured
board. Cut either rounds or squares of pastry 3 or 3-1/2" across.
Put 1 heaping teaspoon of filling on each piece of pastry. Moisten
edges of pastry with slightly beaten egg white; fold over to form
crescents, or triangles if pastry is cut into squares. Pinch edges
together. If possible, chill overnight in refrigerator. Drop no
more than 6 vareniki at a time into a kettle of boiling water. Cook
at a rolling boil for 15 minutes; they will float to top when done.
Remove with slotted spoon and drain. Serve hot with a bowl of
sugar, dish of fruit juice, and some sweet cream or with sour cream.

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