Blueberry Varenyky / Pierogi

Ingredients

• 1 Egg (large, room temperature)
• 1 Egg Yolk (large, separated from the egg white)
• 120 ml Cold Water (adjust to reach 185 g total liquid with the egg and yolk)
• 300 g Bread Flour (unbleached; all‑purpose flour works but gives a softer texture)
• 5 g Salt (fine sea salt; adjust to taste)
• 300 g Fresh Blueberries (local, organic, dry (do not wash))
• 2 tbsp Granulated Sugar (for sweetening the filling; adjust to taste)
• 5 tbsp Unsalted Butter (melted; for finishing the dumplings)
• 1/2 cup Sour Cream (full‑fat for best flavor)
• 1/4 cup Cooking Water (reserved from the pasta cooking water)
• 2 tsp Granulated Sugar (for sauce) (adjust to taste)

Instructions

1. Measure Wet Ingredients

   Place the mixing bowl on a kitchen scale, zero it, then add 1 whole egg and 1 egg yolk. Slowly add cold water until the total weight of liquid ingredients reaches 185 g.

   Time: PT1M

2. Add Dry Ingredients

   Sprinkle 300 g bread flour and 5 g salt over the wet mixture.

   Time: PT2M

3. Knead the Dough

   Fit the mixer with the dough hook and knead on medium‑low speed for about 6 minutes until the dough becomes homogeneous and slightly tacky. If the dough feels sticky, add a little extra flour. Finish with 2 minutes of hand kneading if needed.

   Time: PT8M

4. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (up to several hours).

   Time: PT30M

5. Roll the Dough

   Divide the rested dough into four equal pieces. Lightly flour each piece, flatten with a rolling pin, and run it through the pasta machine on the thickest setting. Fold the sheet into thirds, re‑flour, and run through again. Repeat 3‑4 times, gradually moving to thinner settings until the sheet is about 2 mm thick.

   Time: PT15M

6. Cut Circles

   Using an 8.5 cm (3½ in) round cutter, cut circles from the rolled sheet. Place the circles on a generously floured cutting board, leaving no gaps between them.

   Time: PT5M

7. Prepare the Filling

   Measure 300 g fresh blueberries (dry) and keep them whole. In a small bowl, combine 2 tbsp granulated sugar. For a trial dumpling, place about 7 blueberries and ¼ tsp sugar on a circle, microwave 10‑15 seconds, cool, and taste to adjust sweetness.

   Time: PT5M

8. Fill and Seal Dumplings

   Place 5‑7 blueberries (depending on size) and a pinch of sugar in the center of each circle. Fold the dough over, press the edges together, and seal by gently rubbing the seam with thumb and forefinger. Ensure no gaps; a well‑sealed edge will curl slightly upward.

   Time: PT20M

9. Freeze (Optional for Storage)

   Arrange the sealed dumplings on a floured parchment sheet and place in the freezer for about 2 hours until solid. Transfer to a zip‑lock bag and keep frozen for up to 1 month.

   Time: PT2H

10. Cook the Dumplings

    Bring a large pot of water to a rolling boil, add a generous pinch of salt, then reduce to a gentle simmer. Add the dumplings (fresh or frozen) in batches; they should float. When the water returns to a boil, set a timer for 6 minutes (5 minutes for a trial dumpling).

    Time: PT10M

    Temperature: 100°C

11. Butter Toss

    Using a slotted spoon, lift the cooked dumplings into a large pan with 5 tbsp melted butter. Toss gently to coat.

    Time: PT2M

12. Make Sour‑Cream Sauce

    In a bowl, whisk together 1/2 cup sour cream, 1/4 cup reserved cooking water, 2 tsp sugar, and a pinch of salt until smooth.

    Time: PT3M

13. Serve

    Drizzle the sour‑cream sauce over the butter‑tossed dumplings, give a gentle stir, and sprinkle with a pinch of extra sugar if desired. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

10 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Egg: Egg substitute (e.g., flax egg) for vegans
• Instead of Egg Yolk: Extra egg white for extra protein
• Instead of Bread Flour: All‑purpose flour
• Instead of Salt: Kosher salt (use less)
• Instead of Fresh Blueberries: Frozen blueberries (thawed and patted dry)
• Instead of Granulated Sugar: Honey, maple syrup (use less)
• Instead of Unsalted Butter: Margarine, plant‑based butter
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Granulated Sugar (for sauce): Honey, maple syrup

Equipment Needed

• Kitchen Scale
• Stand Mixer with Dough Hook
• Pasta Machine
• Rolling Pin
• Circular Cookie Cutter (8.5 cm)
• Cutting Board
• Plastic Wrap
• Large Pot
• Slotted Spoon or Skimmer
• Frying Pan
• Whisk
• Parchment or Foil Lined Baking Sheet

Critical Steps — Do Not Skip

• Kneading the dough to the correct consistency (smooth, not sticky).
• Sealing each dumpling tightly to prevent bursting during cooking.
• Testing a trial dumpling to gauge filling amount and cooking time.

Chef Tips from the Video

• Use local, organic blueberries for the best balance of sweetness and acidity.
• If you don’t have a pasta machine, roll the dough out with a rolling pin to about 2 mm thickness and cut circles by hand.
• After cooking, let the dumplings sit for a minute in the butter pan; this lets the sauce coat them evenly.

Troubleshooting

Storage

Refrigerator: Cooked dumplings keep 2‑3 days in an airtight container.

Freezer: Uncooked, frozen dumplings stay good up to 1 month in a zip‑lock bag.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze uncooked dumplings in a single layer before bagging for easy portioning.
• The sour‑cream sauce can be prepared up to 2 hours ahead and kept refrigerated.

Frequently Asked Questions