Vareniki with blueberries
Dumplings with blueberries are prepared much less frequently than with cherries. And it's a pity, because the former may well give odds to the latter, more traditional! This berry, the taste of which seems not very expressive to many, reveals itself in the most unexpected way during heat treatment, especially if blueberries are supplemented with a small amount of sugar (remember any pies with it). But that's not all. Five minutes of boiling prevents the berries from turning into jam, so the filling of blueberry dumplings has a particularly fresh taste and a very pleasant texture. And finally, the last argument in favor of preparing this dish according to our recipe: you do not have to waste time removing the bones. Because, as you know, they simply do not exist in blueberries!
Ingredients
Servings 6 servings- flour - 500 g + a little more for rolling out the dough
- salt - at the tip of a knife + 1/2 tsp. for cooking dumplings
- egg - 1 pc.
- drinking water - 250 ml
- butter - 25 g
- blueberries - 600 g
- sugar - 120 g
- butter - 100–120 g
Cooking
Step 1
Prepare the dough for blueberry dumplings. To do this, sift the flour with salt through a fine sieve into a large bowl with a slide. Make an indentation in the center with your finger or spoon.
Step 2
Crack an egg into the recess of the flour hill. Pour in drinking water and knead a soft dough. Add the butter and knead it until it becomes smooth, pliable and has a uniform consistency.
Step 3
Form a ball from the resulting dough for dumplings with blueberries and wrap in cling film. Let rest at room temperature for about 30 minutes.
Step 4
While the dough is resting, make the filling for the blueberry dumplings. Sort the berries, discard damaged and rotten ones. Rinse the rest thoroughly and pat dry on a paper towel.
Step 5
Remove the cling film from the vareniki dough and lay it out on a working table, lightly dusted with flour. Roll it out with a rolling pin into a large, very thin layer.
Step 6
Cut out circles with a diameter of about 7 cm from the dough with a glass. Put a little blueberry in the middle of each with a teaspoon. Sprinkle with a little sugar.
Step 7
Boil water in a large saucepan, adding 1/2 tsp. salt. Connect the edges of the dumplings and pinch with a “pigtail”. Ready lay out on the desktop, sprinkled with flour.
Step 8
Boil blueberry dumplings in batches (5-7 minutes after surfacing). Place on a plate and drizzle with melted butter. Serve immediately.