Blueberry Vareniki (Bluberry Filled Dumplings)

Instructions

Dough:
Combine all the ingredients in the bowl of a electric mixer with the dough hook in place. Mix for 1 minute at low speed, then raise the speed to moderate and beat for 2 minutes; the dough should be well blended, smooth, and elastic.

Form the dough into 2 balls, dust lightly with all-purpose flour, cover tightly with plastic wrap, and allow to rest for 30 minutes or more in a refrigerator (Overnight is best).

Roll out dough about 1/8 inch thick and cut into 3-inch circles with a glass or a cookie cutter. Prepare the pan of boiling water for cooking the Varenikis.

Just before filling the rounds, lightly toss the blueberries with the sugar and cinnamon. Spread on a plate and dust with the flour. Fill each round with a scant tablespoon of blueberries. Fold, seal (put egg whites lightly beaten on the inside edge to help seal the vareniki; I also fork the edge myself) and cook in boiling water as soon as you can. They are done when they float. Cook in as needed. Serve HOT with sour cream for dipping.

Author's Comments

O so good! Best if one cooks and the others eat. My record in one sitting is 27 (:-)>) Serves 4 people or 2 of me!

Uncooked varenikis can be frozen for future feast. Just drop frozen in boiling water.

"Varenyky are a filled dumpling that originated in China some 4000-5000 years ago. They came to the Russia by way of the ancient Silk Road caravan traders & later the Mongols. When cooked by poaching they are called varenyky. They can contain meat, cheese, potatoes, sauerkraut, or fruits. They may be served as an appetizer, a maindish, a sidedish or a dessert depending upon filling &/or quantity."

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