These dumplings are almost a complete meal in themselves, as they include potatoes and meat, plus you can add your favorite gravy or a savory tomato sauce, making dinner ready.
Leftover dumplings are great reheated in the microwave or a frying pan.
This recipe is a very old favorite of mine. It reminds me of my grandmother’s cooking days and my Sunday visits to her with my mom.
I love these fluffy dumplings because they are so light in texture, and so delicious served with melted butter and sugar.
This recipe dates back to my great-grandmother, who was of German descent, and most likely to her mother and grandmother, which would date back to the 1700s.
If you are craving Varenyky (also known as Pyrohy or Pierogi) but it is too hot to cook or you have no time for such a project, Palushky (Plachyky, Kopytka, or Gnocchi) is an excellent alternative.
It is simple, quick, and delicious. I love to serve mine with butter and sautéed onions, a dollop of sour cream, and a side vegetable dish like broccoli, mixed vegetables, or cooked carrots.
Verenyky, Pierogi, Perogy, Pyrohy, Dumplings, no matter what you call them, you will find them on every Eastern European menu.
This time I used Gluten Free Pizza Crust Whole Grain Mix, and the dumplings turned out awesome. I have yet to try Gluten Free flour by King Arthur, which is currently available at most grocery stores.
Today I will share my recipe for Blueberry Filled Varenyky, which is so delicious when served with blueberry syrup and whipped cream or melted unsalted butter mixed with brown sugar and cream.