Vareniki are a Ukrainian kind of stuffed dumpling associated with Ukrainian cuisine. However, they have become so popular that we eat them everywhere in Russia, Latvia & all over Eastern European countries! To me nothing says more comfort food than these yummy blueberry filled dumplings! Vareniki also known as Perogies is a staple Slavic dish for centuries. Although time consuming, they are simple to make with easy to find ingredients.
The name varenyk, in fact, simply means "boiled thing". In certain regions of Ukraine they do not boil varenyky, but steam them instead. Sweet, fruit-filled varenyky are served with sour cream and sugar. Raw varenyky (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.
For Vareniki we will need
185 ml OR ⅔ cups buttermilk ( Kefir)
1 Tbsp sour cream
2 large eggs
2 cups warm water
1 tsp salt
840 OR 7 cups of plain flour + extra if needed
Filling
250 gr of fresh blueberries
3 tbsp of sugar
Directions
Step 1 : Using your stand mixer, add eggs, buttermilk, warm water and sour cream. Mix everything together.
Step 2 : Then switch to a dough hook and keep adding flour, 1 cup at a time. Mix everything well and don’t forget the sides. Once you have used all your flour, test the dough. If its still wet, keep adding 1 tbsp of flour and mixing. Keep mixing it for 10-15 minutes, until its not sticking to the bowl.
Step 3 : Place the dough on a lightly floured surface and knead by hand for another 3 minutes.
Step 4 : Place the dough on a lightly floured surface. Then wrap in cling film and leave to rest for 30 min.
Step 5: To make your filling, add blueberries into a bowl with sugar and set aside.
Step 6: Cover the dough with plastic wrap or a clean kitchen towel, so that it doesn’t dry out while you are rolling it out and shaping the vareniki. The dough is a beauty to work with. Make sure you add flour everywhere, so it doesn’t stick to your counter.
Step 7 : Roll it out into a thin layer and then use a biscuit cutter, a cup or anything in the circle shape to cut out circles out of the dough. It’s about 3 inches in diameter.
Step 8 : Add about 3 blueberries in the middle of each circle. Fold it in half, pinching the edges tightly to seal, trying to get as much air out of the center as you can. Use a fork to seal the edges.
Step 9 : Usually when I am making vareniki, I make at least double the amount. They are kind of tedious to make, so I like to get a good yield of vareniki for all my hard work. In that case, I freeze most of them and they are a great treat to have on hand. To freeze the vareniki, I line a large rimmed baking sheet or a large cutting board with parchment paper and place the vareniki on top of the parchment paper in one layer. Place them into the freezer for at least an hour, until they are completely frozen. Transfer the vareniki to a freezer bag or a sealed container and store in the freezer up to 6 months.
Step 10 : To cook the vareniki, bring a pot of water to a boil. Add the vareniki to the boiling water and cook for 5-10 minutes, until the vareniki float to the top and are cooked through. This dough is very tender, so be careful not to overcook them. If you are using frozen vareniki, do NOT thaw them, just put them in the boiling water right away and cook them a little bit longer, 10-12 minutes, not more.
Step 11 : Serve them with blueberry jam or sour cream. Enjoy!
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