Filled Dumplings,  Varenyky (in Ukrainian), or  Perogy (Pierogi – in Polish), are absolutely delectable, and there are myriad of filling choices to select from.

Yes, I will dedicate a separate post to introduce you to recipes of several different fillings.

Today I will share my recipe for Blueberry Filled Varenyky, which are so delicious served with blueberry syrup  and whipped cream, or brown sugar mixed with melted unsalted butter, and topped with heavy or whipped cream.

My mom served her blueberry varenyky sprinkled generously with sugar, and “swimming” in heavy cream, as whipped cream was not available that time in Europe.  My dad LOVED them this way as his summertime lunch.

 

Blueberry Filling Ingredients:

  • 2 cups of blueberries
  • 1/4 cup granulated sugar
  • 2 Tbs. Corn Starch (or white all-purpose flour)

Filling Preparation:

  1. Place blueberries in a colander, and rinse under running water.
  2. Remove any remaining stems.
  3. Let the water drip off.
  4. Place blueberries on a paper towel to absorb any remaining water.
  5. Place blueberries in a medium bowl, add sugar and corn starch.
  6. Toss  them gently to coat evenly with the sugar/corn starch mixture.

Please click  on my previous post  for dough ingredients, and the step-by-step preparation instructions.

  

 

 

 

 

 

  1. Please note that for the blueberry varenyky, I do not cut out circles, but use a pizza cutter and cut 2 inch wide strips, then cut each strip across, to form  2 x 2 inch squares, as shown above.
  2. Then place 4-5 medium size blueberries in the middle of each square, fold the side over to form a triangle, pinch both sides together, well enough to encase the filling.
  3. Cook them the same way as in previous post.
  4. Overcooking will open them up, and the filling will boil out.

Instead of blueberries, you can use any other fresh fruits (strawberries, cherries, apples, plums, rhubarb).

Blueberry varenyky can be served as a meal in itself, or as a dessert.

I love mine topped off with a dollop of whipped cream. Yummm…

 

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4 Responses

  1. Charlene

    August 17th, 2012 at 9:26 am

    1

    This looks absolutely delish!!! Here’s my idea for another variation: fill with apples and once cooked, fry them lightly to a crisp, then drizzle with caramel. ( or you can toss them in cinnamon and sugar first before the caramel)

    Thank you for always making me hungry!! :)

  2. kennedy

    August 17th, 2012 at 9:28 am

    2

    My mom never made blueberries as although you could pick them in our area, she used Kalyna as they were more plentiful.. Last year, I attempted to make blueberries ones for Christmas Eve and was not pleased with the results. These look wonderful! Maybe I should attempt them again! I was in Ottawa last weekend and picked up Wild Blueberries from Quebec at the farmer’s market

  3. Suburban Grandma

    August 17th, 2012 at 5:18 pm

    3

    Thank your so much for taking your time leaving such a wonderful serving suggestion. I would love it as well, since I love caramel..in my case, I would make it even “less healthful” by adding some whipped cream on top of that caramel. OMG…my mouth is watering just envisioning this yumminess…

  4. Suburban Grandma

    August 17th, 2012 at 5:23 pm

    4

    Wow…I do know what Kalyna is, since my mom used to make Kompot from the berries, or homemade syrup to use in winter time with tea. I’m not sure what went wrong with your blueberry varenyky, but you need to make sure you do not overfill them, and seal the edges very well. You can even dip your finger in water and moisten the dough edges before pinching together.
    Also, cooking them too long will make the fruit boil inside and come through the dough (this does create a mess in your pot….making the water blue, thus needing to replace with fresh water for the next batch, so you don’t color the dough, making it gray looking…not very appetizing…eh?


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