Ukrainian Blueberry Varenyky W. Blueberry Sauce (Perogy/Pierogi)

Name: Ukrainian Blueberry Varenyky W. Blueberry Sauce (Perogy/Pierogi)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 36 varneyky
Ingredients: 2 cups blueberries (wild blueberries preferred); 1/2 cup granulated sugar; 1 tablespoon all-purpose flour; 2 tablespoons lemon juice; 2 tablespoons butter, melted; sour cream, at room temperature; 2/3 cup granulated sugar; 1 tablespoon all-purpose flour; 2 cups blueberries; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1 egg; 3/4 cup milk; 2 tablespoons butter, melted; cold water

Submitted by Olha7397

"You say Perogy, and I say Varenyky….The names for Eastern European dumplings can be very confusing, even the cause of some good neighbourly arguments! While in Canada, we might lump them all together as the familiar Polish perogy (pierogi or pirogi), each region differs. In Ukraine, boiled dumplings are called varenyky (from the Slavic “to boil”). Pyrohy, or pyrizhky are referred from “to bake” these are made with yeast dough or short crust dough filled with variety of fillings and are baked or deep fried. These irresistible boiled dumplings are best made with wild blueberries. The dough is quite stretchy and shrinks back a bit after cutting, so you will have to stretch it over the blueberries when filling."

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Ready In:: 40mins
Ingredients:: 15
Yields:: 36 varneyky

ingredients

BLUEBERRY SAUCE
2 cups blueberries (wild blueberries preferred)
¹⁄₂ cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons lemon juice
2 tablespoons butter, melted
sour cream, at room temperature
FILLING
²⁄₃ cup granulated sugar
1 tablespoon all-purpose flour
2 cups blueberries
DOUGH
3 cups all-purpose flour
¹⁄₂ teaspoon baking powder
1 egg
³⁄₄ cup milk
2 tablespoons butter, melted
cold water

directions

FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.

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Reviews

I made these for my family and they are still praising me for the fabulous dessert. Even my picky grandchildren. I served them warm with ice cream and the hot blueberry sauce. Yummy! Thank you, Olga! Sharon (Alberta, Canada)

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