Verenyky, Pierogi, Perogy, 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.
This is a delicious stove top chicken dish, for those of you who prefer dark meat over white, and if your kitchen is not equipped with an oven. I used my Dutch oven, but any cast iron pot is suitable.
If you are craving Varenyky (also known as Pyrohy or Pierogi), but it is too hot to cook or no time for such a project, Palushky (Plachyky, Kopytka, or Gnocchi) is an excellent alternative for that dish. It is simple, quick, and delicious. I love to serve mine with butter and sauteed onions, a dollop of sour cream, and a side vegetable dish like broccoli, mixed vegetables, or cooked carrots.
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 goes back to my great-grandmother who was of German descent, and most likely back to her mother and grandmother, which datewise would go back to the 1700s.
Today I will share my recipe for Blueberry Filled Varenyky, which are so delicious served with blueberry syrup and whipped cream, or melted unsalted butter mixed with brown sugar and cream.