Ukrainian Blueberry Varenyky W. Blueberry Sauce (perogy/pierogi)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 cups blueberries (wild blueberries preferred)
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons lemon juice
• 2 tablespoons butter, melted
• sour cream, at room temperature
• 2/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 cups blueberries
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 egg
• 3/4 cup milk
• 2 tablespoons butter, melted
• cold water

Recipe

• 1 for the sauce: in saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. set aside.
• 2 for the dough: in large bowl, whisk together flour and baking powder. in separate bowl, whisk together egg, milk and butter; stir into flour mixture. add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. knead until dough is smooth. cover with plastic and let rest for 10 minutes.
• 3 roll dough to scant 1/4 inch thickness. cut out 3 inch rounds.
• 4 filling: whisk together sugar and flour; set aside. stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. pull dough over filling; pinch edges together to seal.
• 5 continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
• 6 in large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. serve with blueberry sauce and sour cream on the side. makes 32 to 36 dumplings.
• 7 food tip: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.