UKRAINIAN BLUEBERRY DUMPLINGS (VARENYKY)
Steps:
- Gather the dough ingredients.
- In a large bowl, mix together flour and salt. Add the egg and enough water to make a medium-soft dough.
- Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.
- Halve the dough and cover with plastic wrap and let rest for at least 30 minutes.
- Gather the filling ingredients.
- In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.
- Reduce heat, simmer 2 minutes and remove from heat. Set aside.
- On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round cutter or a glass, cut out circles of dough. Remove scraps.
- Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan).
- Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling.
- Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.
- Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying. Re-roll scraps and continue with remaining dough.
- Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.
- Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.
- 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.
- Gather the remaining ingredients.
- Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened.
- Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream. Drizzle blueberry sauce on the varenyky or pass in a small pitcher at the table.
Nutrition Facts : Calories 341 kcal, Carbohydrate 62 g, Cholesterol 47 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 370 mg, Sugar 27 g, Fat 7 g, ServingSize 24 varenyky (4 servings), UnsaturatedFat 0 g
UKRAINIAN BLUEBERRY VARENYKY W. BLUEBERRY SAUCE (PEROGY/PIEROGI)
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.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 36 varneyky
Number Of Ingredients 15
Steps:
- 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.
UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)
This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil if there is any left over varenyky. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- DOUGH: Combine flour, baking powder add salt in food processor.
- Process for 3 seconds.
- With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
- Turn dough out onto lightly floured surface.
- Knead 3 to 4 times until smooth.
- Cover with plastic wrap.
- Let stand for 20 minutes.
- ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
- Keep hot.
- TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
- Makes about 2 1/4 cups filling.
- Divide dough into 4 equal portions.
- Roll out 1 portion into a rope about 12 inches long.
- Keep other portions covered.
- Cut at 1 inch intervals.
- Press balls slightly to flatten.
- Cover with plastic wrap.
- Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
- Place in palm of hand.
- Place about 2 teaspoons filling centre.
- I like to make the potato filling a day ahead so that it is cold.
- Fold dough in half.
- With well floured fingers, pinch edges firmly together to seal.
- Edges of dough may be moistened if desired.
- Arrange in single layer on lightly floured tea towel-lined baking sheet.
- Cover with tea towel to prevent drying.
- Repeat with remaining dough and filling.
- Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
- Allow to bob for 1 minute.
- Remove using slotted spoon.
- Drain.
- Turn into large bowl.
- Drizzle some Onion Butter over each varenyky batch.
- Gently shake to mix and prevent sticking.
- Makes 4 dozen varenyky.
- VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
- VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
- TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
- Cover.
- Freeze until solid.
- To remove varenyky, hit baking sheet on counter to pop them off.
- Store in resealable freezer bags in freezer.
- To cook from frozen, do not thaw.
- Boil, as above, increasing cooking time after they float to top.
- Serve with sour cream.
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
This is time consuming but delicious. Steamed cabbage is ground and mixed with cream cheese and butter.
Provided by Olha7397
Categories European
Time 36m
Yield 8 doz
Number Of Ingredients 9
Steps:
- TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
- TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
- Put ball of dough under an inverted bowl until ready to use.
- To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
- Makes approximately 8 dozen dumplings.
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