Blueberry Varenyky / Pierogi
HTML-код
- Опубликовано: 24 июл 2024
- Blueberry Varenyky / Pierogi (and why Sweet Pasta is Awesome!)
00:00 Intro
01:52 Buying Blueberries
02:59 Making the Dough
06:20 Rolling out the Dough
08:45 Cutting the Dough
09:38 Shaping the Dumplings
12:01 Storing the Dumplings before Cooking
12:33 Cooking the Dumplings
15:02 Serving the Dumplings
Serves 4
The Dough (2024 update):
=====================
After more testing, I decided that a firmer dough works better for this dish so I increase the amount of egg white and decreased the water slightly. The measurements below are my new go-to recipe.
2 large eggs + enough cold water to get 175g of wet ingredients
300g bread flour (unbleached all-purpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)
Put the wet ingredients into a bowl of a mixer. Add the flour and salt and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 6 minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 6 hours at room temperature.
Making the dough in a food processor: • Pelmeni (Helen's favor...
How to knead pasta dough: • How to Make Egg Pasta ...
The Filling:
========
A heaping pint of blueberries (about 400g) (I prefer to buy 2 pints just in case)
Granulated sugar (1/4 tsp per dumping, plus a couple of tablespoons for serving)
Roll out the dough as shown in the video to the thickness of 2mm (that’s setting 5 on the KitchenAid or Imperia pasta rollers).
Cut with a cookie cutter that’s about 8.5cm (3.3 inches) in diameter. Fill as shown in the video and place on a parchment or foil lined baking sheet that is generously floured. I prefer to use semola (also known as semolina in the US) for the baking sheet and underneath the ribbon of dough before cutting it into circles.
Either cook right away or put in the freezer until hard (about 2 hours) and move to a freezer bag. If possible, use the varenyky within a month. Don’t defrost, cook from a frozen state.
Cooking and Serving:
================
5 Tbsp of melted butter
1/2 cup sour cream
Sugar to taste
Cook in a large pot of salted boiling water until done (see the video for how to test). After you get the boil back, they should take roughly 5-6 min for fresh, 7-8 min for frozen.
Gently toss with melted butter. Mix the sourcream with a splash of cooking water and a few teaspoons of sugar until it’s pourable consistency. Pour the sour cream over the dumplings, sprinkle with sugar to taste and serve immediately.
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
INSTAGRAM: / helen.rennie 
Хобби
Several people asked about using wild blueberries and/or frozen blueberries. I tried making them with supermarket frozen tiny wild blueberries (Wyman brand) and it didn't work well -- the dumplings weren't very juicy. That being said I think the problem wasn't the fact that they were frozen, but the fact that the berries weren't all that good. If you have good frozen berries, I think it could work. As soon as you shape a few dumplings move them to the freezer. Frozen berries will defrost quickly and will start to ooze. It's very important to not let that happen until the dumplings are in the pot. Also keep your frozen berries in the freezer except for what you need for a few dumplings.
Pierogi are great. When it comes to fruits, I find strawberries and sour cherries the best choice. Certainly, they are a bit easier to make than ones with small fruits inside. But nothing prevents adding currants or blueberries as decoration! After that just a spoon of fresh sour creme and a lil bit of powdered sugar and voilà.
By the way stupid question- are there sour cherries in the United States? Here in Poland there are two types- 'wiśnie' (sourer) and 'czereśnie' (sweet), both translate to... 'cherries'.
Yes, we have sour cherries in the US, but they are almost never available in supermarkets But there is one farm in the Boston area that grows them and I hear they are a lot easier to find in Michigan. Sour cherry varenyky are amazing, but I figured blueberries will be a lot easier for people in the US to find and they don't require pitting ;)
We tried using some frozen berries that we picked and they worked great! It must be the quality.
@@jjforcebreaker yes here in Michigan sweet cherries are grown famously in Michigan and the State Washington. Look for Black cherries or "Ranier" cherries. Sour pie cherries aren’t usually sold fresh, but you can usually find them in the grocery store canned specifically for pie filling, called tart.. they are sold frozen and canned. Or try going to a farmer’s market.
Oh my god, I remember eating these when I visited Poland a few years ago. They were served with a vanilla sauce and I could have eaten them for every meal 🤤🤤🤤
My Polish grandmother would make these when blueberries were in season. She would freeze them for Wigilia. (She also made cabbage and potato pierogi) We also lived in Massachusetts back then. What a treat to have delicious blueberry pierogi in December! Thank you for this memory!
my Polish grandmother made these with blueberries from her own garden. She also made a sour cream sauce sweetened with sugar. Those are my favorite summer memories!
Amazing! When I was growing up, a girl from across the street used to babysit my younger sister. The girl’s mother was originally from Ukraine, and she always made and sent along berry pierogis with cream sauce in the summer! I always crave them and very few people where I live are acquainted enough with Eastern European food to even know what they are! Thank you so much for posting this, Helen! I will be trying to make them!
For those who are wondering how this sweet dish can work as a main dish I have a suggestion to start your dinner with thick heavy soup and finish dinner with this sweet “second” round. In Eastern Europe people ALWAYS have a soup at first and continue with second dish. Soup can be potatoes soup, broccoli, beans. It will fill you enough to be good for long time.
Oh yes, we always started any meal with Russian borscht at my grandparents house. Not with beets, but the “real” Russian cabbage borscht as my Grandma would say
I’m from the U.K. and your precise measurements and methodology are so satisfying. You are such a great teacher….thank you.
For adding acidity to a dish without adding liquid, try powdered lemon or lime. TruLemon works well. Pure Myers lemon powder is available. BTW, a bit sprinkled on avocado helps prevent browning if you're going to store it (for up to 24 hours) wrapped in plastic.
Just wanted to suggest the powdered lemon too! I’ve never used it to keep avocado from browning, I’ll give that a try. Thanks!
Thanks! I've never heard of powdered lemon. Will definitely hunt it down
Great info thank you
What about citric acid?
In Hungary these are filled with fresh plums, cut in half, filled with cinnamon sugar. The dough has added cooked potatoes and are shaped into small balls. Once cooked, they are rolled in breadcrumbs, slightly browned in butter, adding a little sugar or syrup on top. Yumm!
In the Czech Republic we make fruit dumplings (ovocné knedlíky) too, but they’re closer to knödel, and we usually serve them with melted butter, tvaroh (farmer’s cheese) and powdered sugar dusted on top😊
My ex boyfriend’s mother was a daughter of Slovakians and she made wonderful boiled dumplings of whole small plums wrapped in a dough made of ricotta cheese and flour. She said her mother would have used Farmer’s cheese, but she couldn’t find it in America, but the ricotta worked fine. The dumplings were served with buttered, toasted breadcrumbs and sour cream. Do you know what these dumplings are called? They were so good! She only made them in the fall when the prune plumbs were in season.
@@kelleyforeman I did some digging and I think they’re called “slivkové gule/knedle s tvarohom” (Slovak for plum dumplings with tvaroh[farmer’s cheese]). I did find this, which looked promising: www.czech-stuff.com/czech-fruit-dumplings-recipe/. They do say it’s for Czech dumplings, but honestly it’s just a name, the dough doesn’t care what you call it. For the tvaroh/farmer’s cheese, I would check out Helen’s video on how to make farmer’s cheese from ricotta or even from scratch; also, I think the flour is just all-purpose. I don’t know why semolina is mentioned in the instructions, when it’s not even mentioned in the ingredients, so I think it’s okay to omit that. And I think then you just fry up some breadcrumbs.
Some of the other recipes had more of the flour or more of the farmer’s cheese, so I think its okay to play with the proportions until you find what works for you, but I’d first try to recreate the recipe and see how it turns out, cause ingredients are really different in different countries, so maybe you will need less or more of something. Hope it works out!!
Oh, thank you! That goes look similar to what she did. I will try it when the plums are in season in the fall. It is so good and a surprisingly easy meal. Like Helen, she would make it for dinner for the family. It was too good to only eat as dessert!
Oh, thank you! That goes look similar to what she did. I will try it when the plums are in season in the fall. It is so good and a surprisingly easy meal. Like Helen, she would make it for dinner for the family. It was too good to only eat as dessert!
Oh, thank you! That goes look similar to what she did. I will try it when the plums are in season in the fall. It is so good and a surprisingly easy meal. Like Helen, she would make it for dinner for the family. It was too good to only eat as dessert!
My best childhood memories were in my Russian Grandmother’s kitchen while we made Verenyky. To answer your question, we had potato and cheese verenyky for the “main” course, and for dessert, we had raspberry and saskatoon berry for dessert! Everything was drenched in fresh melted butter, but full cream and butter was served with the fruit ones.
My grandfather would take us kids to pick all the wild berries along the Saskatchewan river.
She used the old school mason jar lids to cut the dough. I was allowed to use the scraps of dough to make “dinosaur” objects and bake in toaster oven for a snack while waiting for supper! God I’m going to make verenyky for New Years!
The idea of doing this with apricots sounds next-level to me...
Or cherries 😍
I've loved recently learning more about Slavic cultures, thankyou for your content.
Made this yesterday with frozen blueberries, worked great- I did put them in the freezer as I shaped them. My mom used to make these with a cottage cheese filling. Thankyou for this recipe!
So glad they turned out well
Hello! I'm Ukrainian and I DO LOVE varenyky, especially with sour cherries 😋. We cook a lot of different types, both with salty and sweet fillings.
Made the a few days ago for a late Mother's Day dinner. At first I was thinking maybe adding a bit of rosemary or allspice, but I trust you too much. Your recipe is absolute perfection as is!
My only regret is that we had just two meals of leftovers. Pan-fried in butter, of course.
This was only my second time trying to make pierogi...and the first things being successful. I no longer fear making them. While I have the kitchenaide pasta roller, I easily found my groove with just using a rolling pin and will continue hand rolling.
Thanks to you, we no longer live in a pierogi desert!
Hello Helen from Canada. I love watching your videos especially the ones from Russia, and other Slavic countries. Although I was born in Poland, my mother was Bialo Rus (White Russian) and she would always make pierogis with blueberry and plums in the summer. A few years ago, my husband and I were fortunate to visit Moscow and St. Peterburg for 2 weeks and we enjoyed the food tremendously especially the potato salads with peas, carrots and beets served as a first course. The apptizers (zakuski) went down very well with vodka also!! Thank you. Jasha
We made this today and absolutely loved it! We used frozen blueberries that we picked a few weeks ago. An amazing recipe that gets better with practice of the technique.
Lived in Москва for almost 2 years before and never heard about this. I'll be trying this out this summer for sure!
i've been curious about these for so long! if i had a bigger kitchen i would give this a go :) living vicariously through you, now. speedy recovery for your arm!
Looks wonderful!
Looks amazing! Will have to try it out.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Oh my god I absolutely love вареники I actually made them last week with blueberries and strawberries but I used my moms recipe but now that I see you have a recipe for them I definitely need to try them again using your tips and methods thank youuu for your amazing recipes and I hope your arm gets better soon ❤️
Wonderful Helen. Thank you for this detailed gift!
Some additional tips from Poland: after cooking those dumplings there is no need to mix them with butter like it's shown on the video - it is easy to mess it up. In my family the cream sauce was always on the table and everyone could put as much as needed. If you need that butter just melt some on the pan separately. Take pierogi out of the water on a big plate and let the family take pierogi from that plate on their own plate - you will notice a lot of water left on the first plate. Seriously - it makes a lot of difference. Oh, and use the fork to eat those. Puncture it first to avoid pierogi squirt, then cut it in half and dig in :)
Smacznego
These look amazing! Thanks for your dedication to sharing this recipe with us, and thanks to your family for adding their hands to the effort and keeping you in good care. Wishing you a speedy recovery!
Thank you so much for this Helen, dessert varenyky are life.
🤯🔥 love blueberries! Also sending you extra healing energy Helen. Take care
“Where does it fit in the meal?” “Yes.” It is the meal. All of it. 🤣
I've never had these but I'm with you!
Да
Your kids are probably “blueberry varenyky for dinner? I’ll help!” If these are as good as all your other recipes I’ve tried they will be delicious
She is so detail oriented...cant go wrong
Love your attitude , accent and value your knowledge so much. Thank you.
Thanks Helen for your incredible delishes videos. I tried your pelmenies/varenikies dough and got great results 🤗
I just love your channel Helen. I really appreciate it!
Great video! Thank you!
Oh my gosh!! These look amazing!!! I'm so excited to try these, I LOVE when blueberries are in season!!
I simply love the way you are and your fantastic food, i get wildy inspiring, both do what you do but also find new ways based on your ideas, thank you her from Denmark!
I'm in love with your channel, Helen. You're fantastic! Абсолютно обожаю. Я жил в России один год и чувствую глубокую ностальгию с вашими рецептами каждый раз я смотрю ваши видео. Разрешите пожалуйста маленький секрет между нами: я думаю, что ваши рецепты намного лучше, чем 100% традиционные русские рецепты.
Обнимашки всех из Испании ❤️✨❤️
Your Russian is amazing given that you've only lived in Russia for 1 year!
I've never tried blueberry verenyky but they look amazing! Thanks Helen!
These look so great!
That looks awesome!
Hello from Poland 🇵🇱 and what a nostalgia trip! 🥰👌🏻
Thank you How fun!!!! I tried chocolate pasta once and was not a fan but I love dumplings and this idea rocks kind a like a blintz.
Looks great, Helen! Thanks for soldiering through for us!!
Can't wait to try these with some cherries 🍒
perhaps a square of dark chocolate in each one as well?
ohhh, try using sour/morrelo Cheries, they are called wisnie (pronounced vishnie) in eastern europe Poland,Hungary, Turkey, Azebejdjan. They are absolutely to die for. I know there is a big orchard somewhere in Canada growing them so you might be able to source them. and it is the right growing season now. I am salivating now with my childhood memories floding back.
Strawberries are also worth checking out (whole ones or sliced in half, just use 1 small to medium size + sugar)
I love varenykis! Great video.
I cooked these last night and they were delicious! Although it took me quite some time to make them all, now I have more in my freezer for the next fix :) Thanks for this recipe!
So glad you enjoyed them! I agree -- a lot of work :)
Thank you for this video.
I hope your arm heals quickly; fractures are no fun.
Tajin seasoning might help with acidity, as it's designed to highlight fruit flavour.
Try gently mixing blueberries, sugar, and 1 Tb cornstarch together in bowl. Then you can add lemon juice to make tart. Cornstarch absorbs the liquid and makes smoother filling. Works well with frozen berries too. I like to add dash of vanilla to sour cream and sugar, mix and let sugar dissolve, then top varenyky.
I am not sure about varenyky, but the classic pierogi dough is made without eggs at all.
In my family, the recipe is: 1kg of flour, 1/2l of hot water (boiling at best, if your hands can handle that), 1/3 of a slab of butter or margarine (which are 200g in Poland), melted. Pour water into flour, and slowly add the melted margarine/butter. Then work the dough fast (if you do it for too long, it will harden), let it rest tighly covered for 30 minutes (e.g. in a plastic wrap). No flouring before resting and before rolling! That is enough for about 70-80 pierogi of moderate size.
This is the best dough for pierogi, especially the ones that are easier to open up and spill the filling into the cooking water (small fruits or sauerkraut&mushrooms are notorious for that).
❤️❤️oh wow! Looks good! ❤️
Get well soon!
Looks delicious! I have tried a (kind of) sweet pasta recipe in Zagreb, called Strukli. It is filled with cottage cheese and baked, and served sprinkled with sugar, and it’s delicious! I’ll try to make this one!
I just this weekend made sour cherry ones from the Kachka cookbook by Bonnie Frumpkin Morales. She has a recipe based on Dried sour cherries and cherry syrup thickened with starch, but I got by with dried cherries, jam and starch slurry just fine. They were delightful, and I was just speaking to my mom about dried blueberries being used for them. That could be interesting to see that take on those vs. these fresh ones!
I love this chanel!!! 🤩
Awesome! I wish you get better soon!!
I cant wait to do this.
Yay!! Perfect for Michigan berries!!
I love pierogis and blueberries, would love to make this.
Pierogi is already plural, no need for the s. It's one pieróg, two pierogi.
Feel better, Helen!
У меня было такое много раз, но я никогда их не испекал. Я не думаю, что достаточно уверена, чтобы попытаться. You are amazing though, thank you!
We do in Baltic counties too. In Lithuania we call them Koldūnai
I'm mad I only watched this in October, but I'll have to remember it for next year. Northeastern German idea for fall with similar vibes is potato dumplings with pear soup, which is my whole family's favourite when you visit grandma during summer hols.
Pasta and fruit is very unusual for me but your reasoning makes sense. 😁
Where I live most fruit and berries have to travel. What grows here is raspberries, strawberries and a small wild berry called a saskatoon, a kin to a huckle berry. Aii the fruit and berries are my favourite but here, apple is most aften used. Thank you for posting now a whole new crowd as been introduced to a great meal.
OMG! Saskatoon berries would be perfect for this. They have just the right balance of sweet and tart. I'll have to try that next summer.
Omg hope you get well soon and that it isn't causing to many problems
I have some blueberries I picked at a blueberry farm a couple weeks ago. There are some good ones left. I'm going to make these tonight and freeze them.
Get Better soon Helen!
Looks tasty!
Hey, we pray your arm heals quickly.
Какой чудесный канал! Вы - волшебница!
Looks delicious! Hope you have a speedy recovery!
I tried this tonight and wow! This was an amazing dish if you love tart blueberries!!! She is right in saying it's not too sweet. In fact, it's less sweet than something like pancakes. In addition, I didn't feel like I needed a dessert after eating these. The sauce is somewhat savory if you don't add much sugar.
Also, she's right when she says the berries are important. I tried a test with some regular berries (though from a farmer's market) and the mix was not very flavorful. Look for tart berries! There are many kinds of blueberries and the smaller they are, the more tart they seem to be.
Очень вкусно!!
Hi Helen! Watching u right now, love this dish. Have you tried citric acid to correct acidity without adding moisture? I use it for everything, specially when adding to fruits or veggies to prevent oxidation or when I’m out of lemon juice. Does wonders on guacamole. Might just work for this too! :)
I haven't tried it, but it's a great idea to investigate. My concern in how to control the amount. I am guessing that each dumpling would only need a tiny amount. Adding some to the entire batch of blueberries might not work because it will probably all fall through to the bottom. That's the same reason I don't toss the blueberries with sugar and instead add sugar to each dumpling. I've never worked with citric acid before. Might need to get some and play around with it.
Mix acid with sugar to eveningly distbute
@@YangJCheng was going to suggest it too!
@@helenrennie I just saw your reply! Actually citric acid isn’t that strong, I believe you won’t have any issues controlling the amount. Think of it like salt or sugar. At least the one I got looks just like white refined sugar, the regular type, not powdered. Get some and you’ll love it, I’m sure. You can even sprinkle it on stuff, like cookies. When a crystal hits your tongue you get that sudden acid spike, just like when you taste chocolate sprinkled with Maldon salt or similar ones like Fleur de Sel. It’s quite fun to play with =D. Hope you find it useful!
My wishes Helen for a fast recovery ❤️🩹
Your oompa loompas are so lucky that they learn to cook from you :)
Great video! I love your content. If a man were going to make this with store-bought dough, what would he get?
Какая замечательная идея!! Никогда не пробывала. Очень люблю вареники с вишней, но в Лондоне свежей вишни не найти.
I unfortunately never liked cherry varenyky because they ended up weirdly salty.
I want to make it work though because cherries are my favorite fruit & I love savory varenyky.
Im with you on the tart blueberries. That is the only way!
These look amazing. Would the recipe work with (gasp!) frozen berries? My bushes put out way too many to consume fresh and most end up in the freezer.
I cant see why frozen berries in anything ever would ruin a recipe. You might just have to deal with extra moisture, but thats about it.
I tried making them with supermarket frozen tiny wild blueberries and it didn't work well -- they weren't very juicy. That being said I think the problem wasn't the fact that they were frozen, but the fact that the berries weren't all that good. If you have good frozen berries, I think it could work. As soon as you shape a few dumplings move them to the freezer. Frozen berries will defrost quickly and will start to ooze. It's very important to not let that happen until the dumplings are in the pot. Also keep your frozen berries in the freezer except for what you need for a few dumplings.
Dear Helen, can you please make more Ukrainian dishes as this would be so nostalgic for my family. Thanks, Grisha.
A great recipe. I always get organic berries who needs the poison.
I am surprised that the wild frozen blueberries were not juicy. I lived right near Wymans where they have acres and acres of wild blueberries and are the sweetest best product frozen. They are famous for them and sell them all over the place. Maybe the ones you got were frozen for a long time. It's all I can buy where I am now and they make exceptional juicy and sweet blueberry desserts. When I make the varynkys I will get regular high bush blueberries since you said that is what you use.
We get good berries here in Texas 😋
I love perogies. I have never ever heard of fruit perogies. 🤯
Great video as usual. I have a recipe that uses sour cream as the liquid. What do you think? Also, I hope your arm heals quickly.
thanks Helen for another wonderful video. Have you ever tried using wild blueberries- the tiny sweet ones like from Maine? Unfortunately where I live now, they can only be purchased frozen. Have you used frozen berries? I want to make these right away and I am drooling watching you cut into varenyky.
Hope your hand heals up quickly. Xo
Yes, I have tried using frozen wild blueberries and it didn't work that well. They just weren't all that juicy.
Hi Helen, is there any chance we could have your take on Medovik?
While I can't say much on subject of dumplings, I can wish you recovery for your hand:)
My mom made them all summer long. I do it too. Are you familiar with plum knedle? Greatings from Poland.
We like you :)
I love the look of this recipe Helen. I will probably have them with English custard and scoop of vanilla ice cream on top
Can I ask Have you ever done a recipe for German sausage I've been looking for a good recipe I had a scroll through your videos but didn't spot one
Thank you so much for sharing your knowledge with us home cooks
Regards Bob
Hi Bob, Unfortunately I don't make sausage (at least not yet :)
@@helenrennie
Thanks for your reply and once more thank you for your videos I really enjoy them and you tips and tricks are so helpful
Kindest Regards
Bob
How about powdered citric acid mixed with the sugar if your blueberries are not acidic enough? you dont have the moisture issue that way
Hi sweet I have never made anything like these so game on. BUT I am very curious what did you do to break your arm ?new method for cracking eggs.?
Would using lemon zest work as an alternative to juice if you want to add acidity but not liquid?
zest doesn't have acidity, but it does provide a wonderful lemony aroma, so yes adding it is a good idea.
after adding the sugar on top of the cream, can I broil them for caramelization or would that make them explode
I haven't tried that, so I am not sure. I don't believe it would make them explode, but heating sour cream that strongly might make it curdle.
Will replacing the sugar with jam be a bad idea? I just don’t want the fruit to taste weirdly salty & chalky/bitter.
Can we used Sour cream making the dough for blueberry Perogies?
some people use sour cream. I don't. the dough I give in the video is the one I like best. you might like a different dough.
Massachusetts has plenty of blueberry farms.
Could a bit of citric acid powder make up for berries without enough acidity?
I was wondering the same.
I love cherry filled egg rolls rolled in sugar, so..this I will try..tho, blue berrys here are ..meh..I can get blackberrys by the bucket, tho. I'll do the blueberries, first, tho.