Make the dough by pouring the flour into a large mixing bowl. Poke a large hole in the centre, add the salt, then gradually pour 100 ml of water into the hole, stir with a fork to combine, then gradually add more water until you have a shaggy consistency. Use your hands to combine and form into a rough ball of dough then transfer to a floured work surface.
Knead the dough for 5 minutes or so. If it’s too dry, add a little more of the water; if too wet, add a little more flour. Don’t over-knead. Return it back to the bowl, cover with a damp clean cotton tea towel, and set aside to rest for a minimum of 30 minutes.
While the dough is resting make the varenyky filling: in a small mixing bowl gently combine the farmers cheese with 100 g of the mixed summer berries. Stir enough to ensure the berries are evenly distributed but take care not to mash them in too much as you want some whole berries in there. Refrigerate until needed.
Make the fruit sauce: to a small fry pan over low heat, transfer 100 g of the mixed summer berries, 100 ml of water and 2 teaspoons of white sugar, mash a quarter of the berries a little – or add a tablespoon of berry jam if you prefer to keep the berries whole – stir to combine, and bring to a simmer. Taste. If too sweet, add 1 tablespoon of fresh lemon juice. When the sauce thickens, turn off the heat and set aside.
Put a big stock pot of water onto the stove to boil and throw in a pinch of salt.
To make the varenyky casings, sprinkle a little flour onto your work surface, split the dough into quarters, and keep the dough you’re not using in the bowl under a damp clean cotton tea towel.
Use a rolling pin to roll the ball of dough out into a large oval shape around 2mm thick. Don’t turn it over; the exterior can be dusted in flour, not the interior. Use a 7cm diameter cookie-cutter (or rim of a glass) to create the dumpling rounds. Begin at the top edge and work your way around and into the centre, leaving no space between rounds. (If using a glass, twist the rim back and forth a few times to cut through the dough.) Once you’re done, pull the dough scraps away, roll them into a ball and pop under the cloth with the other dough.
To create the varenyky, hold a round of dough flat in the palm of one hand and use a teaspoon to scoop out 5-6 g of the farmers cheese and berry mixture. Place it at the centre of the casing, fold one half over, and starting at one end, pinch the edges together, working your way to the other end until firmly sealed. If it doesn’t seal easily, rub a little water along the interior edge then press the rims together with your fingertips. Lay the half-moon shaped dumpling on a tray lightly dusted with flour.
Repeat until you’ve finished filling the casings. You should end up with a dozen dumplings. Set those aside and repeat the 2 steps above until you’ve made dumplings from the remaining balls of dough. When you’re finished, you should have 48-50 dumplings.
To boil the dumplings: if needed, turn the heat down a little to a gentle boil (so as not to tear the casings apart), then either carefully slide the dumplings into the water or drop the dumpling in individually, then turn up the heat a little to maintain the boil.
When the dumplings rise to the surface, give them 2-3 minutes, then use a slotted spoon to scoop them out and transfer them to a casserole dish with a generous chunk of quality butter. When they’re all in, gently shake the casserole dish from side to side to ensure the varenyky are covered in butter. Repeat until you’ve boiled all the dumplings.
To plate the varenyky, scoop out some sweet fruit sauce (not the berries) and drizzle onto each plate; distribute the varenyky between the plates, scoop out the berries and scatter evenly across the dumplings and drizzle the rest of the sauce on top, then plop a generous dollop of sour cream onto each plate and serve immediately. Enjoy!