Ukrainian Blueberry Varenyky W Blueberry Sauce Perogy Pierogi
Delight your taste buds with Ukrainian Blueberry Varenyky served with a luscious homemade blueberry sauce – a nostalgic comfort food that’s both simple and divine. These traditional Ukrainian dumplings, often known as perogies or pierogi, are filled with juicy fresh blueberries wrapped in tender, handmade dough. The dish is elevated with a vibrant sauce made from blueberries, butter, and a hint of lemon juice, creating a perfect balance of sweetness and tang. Ready in under an hour, this recipe combines old-world authenticity with modern ease, making it a fantastic choice for beginners and seasoned cooks alike. Serve these warm delights topped with a drizzle of blueberry sauce and a dollop of sour cream for a truly comforting treat that’s ideal for dessert, brunch, or a special family gathering. Perfect for showcasing seasonal blueberries, this dish is a celebration of Ukrainian heritage and flavor in every bite!
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Ingredients
- 3 cups All-purpose flour
- 1 Large egg
- 0.75 cups Water
- 0.5 teaspoons Salt
- 2 cups Fresh blueberries
- 0.5 cups Sugar
- 1 teaspoons Cornstarch
- 2 tablespoons Butter
- 1 tablespoon Lemon juice
- 0.5 cups Sour cream (optional, for serving)
Directions
Step 1
In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water.
Step 2
Mix the ingredients until they come together into a dough. Knead on a floured surface for about 5-7 minutes until soft and smooth. Cover with a kitchen towel and let rest for 30 minutes.
Step 3
While the dough rests, wash and pat dry the blueberries. In a small bowl, mix the blueberries with 2 tablespoons of sugar. Set aside.
Step 4
Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cookie cutter or a glass (about 3 inches in diameter) to cut out circles of dough.
Step 5
Place 4-5 blueberries in the center of each circle. Fold the dough over the filling to form a half-moon shape, pinching the edges tightly to seal. You can crimp with a fork if desired.
Step 6
Bring a large pot of water to a boil and add a pinch of salt. Carefully drop the varenyky into the boiling water in small batches, stirring gently to prevent sticking. Cook for about 3-5 minutes, or until they float to the surface.
Step 7
Remove the cooked varenyky with a slotted spoon and set aside. Repeat with the remaining dumplings.
Step 8
To make the blueberry sauce, combine the remaining blueberries with the rest of the sugar, cornstarch, butter, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices (about 5 minutes).
Step 9
Serve the varenyky warm, drizzled with the blueberry sauce. Add a dollop of sour cream on top if desired.
Nutrition Facts
| Serving size | (1154.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2412.9 |
| Total Fat 52.6g | 0% |
| Saturated Fat 27.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 311.8mg | 0% |
| Sodium 1452.3mg | 0% |
| Total Carbohydrate 424.2g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 135.5g | |
| Protein 49.8g | 0% |
| Vitamin D 45.5IU | 0% |
| Calcium 273.6mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 906.9mg | 0% |
Source of Calories