Chris and Daryna Thiemann
Have you ever lost sleep and tossed in despair over a forgotten piece of pork fat left in a hotel refrigerator?
My husband once did. If you only knew what a unique gastronomic experience that “fat” could have offered, you might understand. My beloved forgot, at the Radisson Blu in Kraków, a select piece of Ukrainian salo – freshly salted and lovingly packed by my mother for our journey to America.
That unfortunate mishap happened a year and three months ago, around the time when I, Daryna Thiemann, was moving with four suitcases, a purse, and a sturdy American man (capable of carrying all 265 pounds of clothes) to the cozy mountains of Appalachia.
The road from Kyiv was long and complicated. Ukraine’s eastern neighbor once again attempted to seize my land, erase the language, destroy my culture. Because of the Russian invasion, ordinary amenities, like a direct flight, are no longer available for Ukrainians.
A suitcase packed with cosmetics, a perfectly steamed traditional Ukrainian embroidered dress, a bouquet of fresh roses, and an Uber driver who was surely disappointed when I dropped into the back seat seconds before the waiting surcharge began. Despite the peaceful summer morning, my head was filled with stress. After all, being the maid of honor is no joke.
The full-scale war brought an American ex-75th Ranger into my friend’s life. A year later, at their wedding in Kyiv, where I was responsible for conducting traditional Ukrainian rituals – my colleague, who had no idea why we were placing an embroidered cloth under the couple’s feet, was the groom’s best man and younger brother, Christopher Thiemann.
Two walks through summer Kyiv beneath the shade of chestnut trees were enough for him to promise to build something serious with me.
This February, we celebrated our first wedding anniversary. Chris proposed to me on the 156th floor of Burj Khalifa. Could I possibly have said no?!
My mentor and friend, writer Deena Bouknight, introduced me to The Laurel and Macon Sense magazines. Working for Macon Sense helped me immerse myself in the rhythm of Macon County.
Perhaps my family accepted Chris so quickly because of his love for Ukrainian food, after all, our cuisine is famously generous. Oh, how my mom loves piling syrnyky onto his plate and boasting to her friends how much her son-in-law adores salo!
Here is a delicious recipe for you to prepare.
Cherry Varenyky (Ukrainian Dumplings)
26–30 dumplings
Ingredients:
Dough:
⅔ cup cherry juice
1 ½ tablespoons unsalted butter
1 ⅓ cups all-purpose flour
2 tablespoons sugar
Filling:
1 ¼ cups farmer’s dry cottage cheese
1 egg yolk
3 tablespoons sugar
Cherry Sauce:
1 ½ cups cherries
¼ cup sugar
1 tablespoon unsalted butter
Optional: a little orange juice
Note:
You will get about ⅔ cup of cherry juice for the dough and 1 ½ cups of cherries for the sauce after thawing 14 oz frozen cherries. If needed, gently press the berries to release a little more juice.
How to make:
Make the Dough Base
Pour the cherry juice into a small saucepan. Add the sugar and butter and bring to a boil.
Add ¾ cup of the flour and quickly mix with a wooden spoon until a thick dough forms. Remove from heat.
Finish the Dough
Transfer the dough to a bowl and let it cool slightly. Add the remaining ½ cup flour and knead until smooth.
Rest the Dough
Cover with plastic wrap and let it rest for 20–30 minutes.
Prepare the Filling
Mix the farmer’s cheese with the sugar and egg yolk until smooth.
Shape the Dumplings
Roll the dough out fairly thin.
Cut circles about 2.7 inches in diameter.
Place a small spoon of filling in the center and fold the dough over to seal the dumplings.
Cook the Varenyky
Bring a pot of salted water to a boil.
Cook the dumplings for about 3 minutes.
Make the Cherry Sauce
In a skillet, heat the remaining cherries. Add sugar and butter.
You can also add a splash of orange juice if you like.
Add the cooked dumplings and gently warm them on both sides so they regain their color.
Serve warm with sour cream!
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