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Ukrainian blueberry dumplings (varenyky)

Blueberry dumplings on a wooden board.

Ingredients (for 24 dumplings):

For the dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg, or 2 large egg yolks, at room temperature
  • ½ cup water, or more, as necessary

For the blueberry filling:

  • 2 cups blueberries, washed and stemmed
  • ½ cup sugar
  • 1 to 2 tablespoons brandy or kirsch, or lemon juice
  • ½ teaspoon cinnamon

For the sauce and serving:

  • Melted butter, for the cooked varenyky
  • 1 tablespoon cornstarch
  • Icing sugar, for serving
  • Sour cream, for serving

Instructions:

  1. In a large bowl, mix flour and salt, Add the egg and enough water to make a medium–soft dough.
  2. Knead by hand or in a stand mixer until smooth. Do not overwork the dough.
  3. Halve the dough and cover both halves with plastic wrap. Let it rest for at least 30 minutes.
  4. In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon. Cook over low heat until it comes to the boil.
  5. Reduce heat, simmer for 2 minutes and remove from heat.
  6. On a lightly floured surface, roll one half of the dough 3mm thick.
  7. Using a round cutter, cut out circles of dough.
  8. Place a circle on the palm of your hand. Using a slotted spoon, place 3 or 4 blueberries on each circle. Leave the sauce in the pan.
  9. Fold the dough over to form a half circle. Press the edges together until well-sealed and there is no air trapped and the edges are free of filling.
  10. Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying.
  11. Drop 6 varenyky at a time into boiling salted water. Stir gently to prevent them sticking.
  12. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the thickness of the dough.
  13. Varenyky are done when well puffed. Remove from pan with a slotted spoon and drain in a colander.
  14. Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.
  15. Make the blueberry sauce by adding cornflour to the leftover blueberry liquid. Heat over low until slightly thickened.
  16. Drizzle blueberry sauce on the valenyky or pour it into a small jug for serving.
  17. Dust varenyky with icing sugar and serve with a dollop of sour cream.

Tip: instead of rolling out the dough, divide it into 24 uniform balls and roll each one to 3mm thick

Recipe from The Spruce Eats. Photo by Sokor Space.

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