Ukrainian Blueberry Varenyky with Blueberry Sauce

The scent of simmering berries, a whisper of cinnamon, and the comforting aroma of freshly boiled dough – these are the olfactory hallmarks of my childhood Sundays in Ukraine. Varenyky, those tender, boiled dumplings, were more than just a meal; they were an event. My grandmother, with her gnarled but nimble fingers, would preside over the dough, a snowy mound on our well-worn wooden table, while my sister and I, buzzing with anticipation, would help roll out the rounds and meticulously place the sweet blueberry filling. The process was a ritual, a tangible connection to generations of women who had performed the same dance in kitchens across the land. Each plump varenyk, bursting with the vibrant essence of summer blueberries, was a testament to simple ingredients transformed into pure joy. It’s a taste and a feeling that, even now, transports me back to those warm, sun-drenched afternoons, a perfect harmony of sweet, tart, and utterly comforting.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 10 minutes per batch
• Total Time: Approximately 50 minutes
• Servings: 6
• Yield: 32-36 varenyky
• Dietary Type: Vegetarian

Ingredients

For the Blueberry Sauce:

• 2 cups blueberries (wild blueberries are preferred for their intense flavor, but cultivated are perfectly acceptable)
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons lemon juice
• 2 tablespoons butter, melted
• Sour cream, at room temperature, for serving

For the Filling:

• 2/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 cups blueberries

For the Dough:

• 3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 1 egg
• 3/4 cup milk
• 2 tablespoons butter, melted
• Cold water, approximately 6 to 7 tablespoons

Equipment Needed

• Large mixing bowls
• Whisk
• Saucepan
• Rolling pin
• 3-inch round cookie cutter or glass rim
• Large pot
• Slotted spoon
• Serving plates

Instructions

The magic of varenyky lies in its simplicity, a beautiful interplay between a tender dough and a sweet, bursting fruit filling. We’ll begin by preparing the luscious blueberry sauce that will adorn our dumplings, then craft the supple dough, and finally assemble and cook these delightful parcels.

Prepare the Blueberry Sauce:

1. In a medium saucepan, combine the 2 cups of blueberries, 1/2 cup of granulated sugar, and 1 tablespoon of all-purpose flour.
2. Stir these ingredients together thoroughly, ensuring the flour is well distributed to prevent lumps.
3. Add the 2 tablespoons of lemon juice and 1/4 cup of water (this water is not listed in the original ingredient list but is essential for simmering the sauce as per the original instructions, so we are including it here).
4. Place the saucepan over low heat.
5. Simmer the mixture gently, stirring occasionally, until the blueberries have softened and the sauce has thickened to your desired consistency, which should take approximately 5 minutes.
6. Once thickened, set the blueberry sauce aside. It will continue to thicken slightly as it cools.

Prepare the Dough:

1. In a large mixing bowl, whisk together the 3 cups of all-purpose flour and 1/2 teaspoon of baking powder. This leavening will give our dough a delightful tenderness.
2. In a separate bowl, whisk together the 1 egg, 3/4 cup of milk, and 2 tablespoons of melted butter.
3. Pour the wet ingredients into the dry ingredients and stir with a spoon or your hands until a shaggy dough begins to form.
4. Now, it’s time to add the cold water. Begin by adding 1 tablespoon at a time, mixing after each addition. You will likely need a total of 6 to 7 tablespoons of cold water to achieve a soft, cohesive dough. The exact amount will depend on the humidity and the flour you’re using.
5. Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes, or until the dough is smooth and elastic. It should be pliable but not sticky.
6. Cover the dough with plastic wrap and allow it to rest for 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.

Assemble the Varenyky:

1. Lightly flour your work surface and the dough.
2. Using a rolling pin, roll out the dough to a thickness of scant 1/4 inch. Aim for an even thickness for consistent cooking.
3. Using a 3-inch round cookie cutter or the rim of a glass, cut out rounds from the rolled dough. Gather the scraps, re-cover, and let them rest slightly before re-rolling.
4. In a small bowl, whisk together the 2/3 cup of granulated sugar and 1 tablespoon of all-purpose flour for the filling. This mixture will slightly absorb some of the berry juices.
5. Take one dough round. Gently stretch it out slightly to create a bit more surface area for filling.
6. Place about 1 teaspoon of the sugar/flour mixture in the center of the stretched dough round, followed by 1 tablespoon of fresh blueberries. Be careful not to overfill, as this can make sealing difficult.
7. Carefully pull the edges of the dough up and over the filling. Pinch the edges together firmly to seal the varenyk. Ensure there are no gaps where the filling can escape during boiling. You can crimp the edges with a fork for a decorative finish and extra security, though a simple pinch is traditional and effective.
8. Continue this process with the remaining dough rounds and filling until all the dough and filling are used up. It’s helpful to keep the unrolled dough and the filled varenyky covered with a clean tea towel to prevent them from drying out.

Cook the Varenyky:

1. Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil.
2. Carefully add the varenyky to the boiling water, working in batches. Do not overcrowd the pot, as this can cause them to stick together and the water temperature to drop too much.
3. Boil the varenyky until the dough is tender at the thickest edges, which should take about 10 minutes. They will typically float to the surface when they are close to being done; continue to boil for a few minutes after they rise.
4. Once cooked, remove the varenyky with a slotted spoon and transfer them to a serving plate.
5. Drizzle a little melted butter over the hot varenyky immediately after removing them from the water. This will help prevent them from sticking to each other.
6. Serve the blueberry varenyky hot, with the prepared blueberry sauce and sour cream on the side.

Expert Tips & Tricks

• Dough Consistency is Key: If your dough feels too dry and crumbly, add a touch more cold water, a teaspoon at a time. If it’s too sticky, add a little more flour. The goal is a soft, pliable dough that’s easy to work with.
• Don’t Overfill: This is a common mistake! Overfilling makes sealing the varenyky a challenge and increases the risk of them bursting during boiling. Less is more when it comes to the filling.
• Seal Tightly: A good seal is crucial. Go over the pinched edges a couple of times to ensure they are completely closed.
• Keep Covered: As you assemble the varenyky, always keep the dough and the filled dumplings covered with a damp or dry tea towel. This prevents the dough from drying out and cracking.
• Rolling Scraps: Don’t discard the dough scraps! Gather them, let them rest for a few minutes, and re-roll. They may not be as perfectly round, but they will still make delicious varenyky.
• Freezing: Varenyky freeze beautifully. Place them on a parchment-lined baking sheet in a single layer until frozen solid, then transfer to freezer bags. Boil directly from frozen, adding a few extra minutes to the cooking time.

Serving & Storage Suggestions

Varenyky are best served warm, straight from the pot, generously drizzled with melted butter, a spoonful of rich blueberry sauce, and a dollop of cool, tangy sour cream. For an extra touch of decadence, a sprinkle of fresh mint leaves can add a lovely visual and aromatic contrast.

Leftover cooked varenyky can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently simmer them in lightly salted water for a few minutes until heated through, or pan-fry them in a little butter until golden and slightly crispy.

Uncooked, frozen varenyky can be stored in the freezer for up to 3 months. To cook, boil them directly from frozen in salted boiling water for about 12-15 minutes, or until tender.

Nutritional Information

While exact nutritional values can vary based on ingredients and portion sizes, here is an estimated breakdown for a serving of approximately 6 varenyky with sauce.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	350 kcal	18%
Total Fat	10g	13%
Saturated Fat	5g	25%
Cholesterol	50mg	17%
Sodium	150mg	7%
Total Carbohydrate	60g	22%
Dietary Fiber	3g	11%
Total Sugars	25g	50%
Protein	7g	14%
Vitamin A	5%
Vitamin C	15%
Calcium	10%
Iron	8%

Note: These values are estimates and can fluctuate based on specific ingredient choices and portion control.

Variations & Substitutions

• Berry Blends: While blueberries are classic, feel free to experiment with other berries like raspberries, blackberries, or a mix. The tartness of raspberries can be particularly delightful.
• Savory Varenyky: For a savory twist, omit the sugar from the filling and instead use mashed potatoes with sautéed onions and dill, or farmer’s cheese with herbs.
• Dough Variations: Some traditional recipes use water or a combination of milk and water for the dough. You can experiment to find your preferred texture. A touch of sour cream in the dough can also add richness.
• Gluten-Free Option: While challenging to achieve the same elasticity, a gluten-free flour blend could be attempted. It will likely require adjustments to the liquid content and may result in a more delicate varenyk.

FAQs (Frequently Asked Questions)

Q: Why are wild blueberries preferred for this recipe?
A: Wild blueberries are smaller, have a more intense flavor, and a slightly tarter profile that balances beautifully with the sweet dough and sauce.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made a day in advance and stored, well-wrapped, in the refrigerator. Bring it to room temperature for about 30 minutes before rolling.

Q: What’s the difference between varenyky and pierogi?
A: In Ukraine, “varenyky” specifically refers to boiled dumplings, while “pyrohy” or “pyrizhky” are typically baked or fried pastries. However, in broader Eastern European cuisine, the terms can sometimes be used interchangeably, leading to friendly debates!

Q: My varenyky are sticking together after boiling. How can I prevent this?
A: Ensure you’re boiling them in batches and not overcrowding the pot. Drizzling them with melted butter immediately after removing them from the water is the most effective way to prevent sticking.

Q: Can I use frozen blueberries for the filling and sauce?
A: Yes, frozen blueberries can be used. For the filling, you might want to drain them slightly after thawing to avoid excess moisture. For the sauce, frozen berries will work well, though they might release more liquid, potentially requiring a slightly longer simmer time to thicken.

Final Thoughts

There’s a profound satisfaction in creating varenyky from scratch. It’s a journey back to culinary roots, a connection to simpler times, and a delicious reward for your efforts. As you gather your loved ones around the table to share these tender blueberry gems, I hope they bring you as much joy, warmth, and delicious nostalgia as they do for me. Don’t hesitate to get the younger ones involved; the playful process of filling and pinching is a delightful way to create lasting family memories. Enjoy every sweet, bursting bite!