To make the dough, place the flour and salt in a large bowl and mix to incorporate.

In a small saucepan, warm the water and butter until they are hot, but not boiling.

Pour the hot water with the butter into the bowl with flour and mix with a wooden spoon until roughly combined.

Turn the dough out onto a lightly floured bench and knead the dough using your hands for 5 minutes.

Once the dough is smooth, wrap it in plastic and rest for 30 minutes.

While the dough is resting, combine the filling ingredients and mix well. Set aside in the fridge until ready to fill the vareniki.

For the sour cherry glaze, combine ½ cup reserved cherry juice, lemon juice, caster sugar and cornflour in a small saucepan, whisking to incorporate.

Place on low-medium heat and whisk for 4-5 minutes until it starts to thicken.

Tip the cherries into the saucepan, switch over to a wooden spoon and stir to combine over low heat.

Let the mixture bubble away and continue to thicken for another 2 minutes, without the cherries breaking up.

Remove from the heat and set aside.

Once the dough is rested, divide it into 4 equal parts and shape into a ball.

Lightly flour your work surface and roll out 1 ball of dough to a thickness of 2mm.

Using a 100mm round cutter, cut discs out of the dough.

Place 1 teaspoon of the mixture on one side of each disc.

Dip your finger in some cold water and run it around the edge of each disc then fold over the dough in half to create a half-moon shape.

Press the edges together and crimp with your fingers ensuring it is completely sealed.

Place onto a lightly floured tray and cover loosely until ready to cook.

Continue until all the dough and filling is used.

To cook the vareniki, bring a large pot of salted water to the boil and drop about 10 in at a time.

Boil the vareniki for about 4-5 minutes. They should float to the surface when cooked.

Once cooked, remove from the water and drain on paper towel.

Serve the vareniki drizzled with the sour cherry glaze.