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

Recipe by Olha7397
READY IN: 40mins




  • 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.