Hold on to this dessert dumpling recipe until next summer when blueberries are in season. My grandmother never referred to wild blueberries as "wild," she would just say to wait for the small ones because they taste the best. These varenyky are superb topped with sour cream or plain Balkan-style yogurt.
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2011
MethodBlueberry Sauce: In saucepan, stir together blueberries, sugar and flour; stir in water and lemon juice. Simmer over low heat until thickened and blueberries are softened, about 5 minutes. Set aside.
Filling: Whisk sugar with flour; set aside.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Stretch each round slightly; fill with scant 1 tsp flour mixture and 1 tbsp blueberries.
Pull dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
In large pot of lightly salted water, boil perogies, in batches, until dough is tender, about 10 minutes. With slotted spoon, transfer to dish; drizzle with butter to prevent sticking. Serve with blueberry sauce.
Nutritional facts Per piece: about
- Sodium 37 mg
- Protein 2 g
- Calories 90.0
- Total fat 2 g
- Potassium 35 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 4.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0