Blueberry Varenyky / Pierogi

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 favorite dumplings)   How to knead pasta dough:    • How to Make Egg Pasta (an in-depth guide)   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: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   INSTAGRAM:   / helen.rennie