If you’ve never had Ukrainian blueberry dumplings (varenyky), imagine this: a tender, pillowy dumpling that’s basically a warm hug,
stuffed with juicy blueberries that explode like tiny fruit fireworks the second you bite in. Sweet. Tangy. A little messy (in the best way).
And somehow, still totally acceptable to eat for breakfast, dessert, or “I had a long day” dinner.
This recipe walks you through a classic, reliable approach to making blueberry varenyky at homeno mystical Eastern European grandma required
(though if you have one, please give her a high-five). We’ll cover dough options, fresh vs. frozen blueberries, sealing techniques that prevent
blueberry jailbreaks, plus make-ahead and freezing tips so your future self can enjoy dumplings on demand.
What Are Ukrainian Blueberry Dumplings (Varenyky)?
Varenyky are Ukrainian dumplings traditionally boiled and served with toppings like butter and sour cream. They can be savory
(potatoes, cheese, cabbage, mushrooms) or sweet (cherries, strawberries, and yesglorious blueberries). In the U.S., they’re often compared to
pierogi, which makes sense because they’re cousins in the same dumpling family. But in Ukrainian kitchens, “varenyky” is the name you’ll hear
most oftenespecially when the dumplings are boiled and served hot with creamy toppings.
Blueberry varenyky are especially popular in summer when berries are at peak sweetness. That said, frozen blueberries work beautifully too,
meaning you can make these in December while wearing fuzzy socks and pretending you’re in a cozy cottage somewhere.
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Ingredients for Ukrainian Blueberry Varenyky
There are many “right” doughs for varenyky. Some are flour-and-water simple; others include sour cream, egg, and a bit of fat for tenderness.
Below is a balanced dough that rolls easily, seals well, and stays tender after boiling.
Dough
- 3 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon fine salt
- 1 large egg
- 3/4 cup sour cream (full-fat preferred for tenderness)
- 2 tablespoons melted butter (or neutral oil)
- 2–6 tablespoons cold water (as needed)
Blueberry Filling
- 2 1/2 cups blueberries (fresh or frozen)
- 1/3 to 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch (helps prevent leaking)
- 1 teaspoon lemon zest (optional, but amazing)
- 1 tablespoon lemon juice (optional, brightens flavor)
- Pinch of salt (yes, even in desserttrust the process)
For Serving (Choose Your Adventure)
- Sour cream (plain or lightly sweetened)
- Melted butter
- Powdered sugar
- Blueberry sauce (quick method below)
- Vanilla yogurt
- Whipped cream (if you’re feeling fancy)
Step-by-Step: How to Make Ukrainian Blueberry Dumplings
Step 1: Make the Dough
In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter.
Mix with a fork (or your hand, if you like living on the edge) until shaggy.
Add cold water a tablespoon at a time until the dough comes together. You want it soft and pliable, not sticky like gum on a hot sidewalk.
Knead for about 5–7 minutes until smooth. If it’s sticky, dust with a bit more flour. If it’s too stiff, add a tiny splash of water.
Cover the dough (bowl or wrapped ball) and let it rest for 30 minutes. This relaxes the gluten, making rolling easier and
preventing the dough from snapping back like it’s offended by your rolling pin.
Step 2: Prep the Blueberry Filling (Fresh or Frozen)
In a bowl, gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice (if using), and a pinch of salt.
The cornstarch is your “anti-leak insurance.” It thickens juices during cooking so your dumplings don’t turn into blueberry soup bags.
If using frozen blueberries: don’t thaw them fully. Thawed berries release a lot of juice, and that can make sealing harder.
Use them mostly frozen, toss quickly with the sugar/cornstarch mixture, and work in batches.
Step 3: Roll Out the Dough
Lightly flour your work surface. Divide dough into two pieces (easier to handle). Roll one piece to about 1/8 inch thick.
Aim for thin-but-stronglike a good tote bag.
Cut circles using a 3-inch cutter (a drinking glass works). Keep the dough circles covered with a towel so they don’t dry out.
Gather scraps, re-roll once, and cut more circles.
Step 4: Fill and Seal (The “No Berry Escape” Method)
Place about 1 to 1 1/2 teaspoons of blueberry filling in the center of each circle. Don’t overfill. Overfilling is the #1 cause
of dumpling betrayal.
Fold into a half-moon. Pinch the center first, then pinch outward to both sides. If the edges feel dry, dab with a little waterjust a whisper,
not a flood.
For extra security, do a decorative crimp by folding and pinching along the edge. Not required, but it gives you that “I definitely know what
I’m doing” look.
Step 5: Boil the Varenyky
Bring a large pot of salted water to a gentle boil. Work in batches so the pot doesn’t look like a dumpling traffic jam.
Drop dumplings in and stir gently once so they don’t stick to the bottom.
When they float, cook for 1–2 minutes more. Total time is usually 3–5 minutes depending on thickness and whether the filling is frozen.
Remove with a slotted spoon and place in a bowl. Toss with melted butter immediately to prevent sticking.
Step 6 (Optional): Quick Blueberry Sauce From the Juices
If you want a dramatic drizzle moment (highly recommended), make a quick sauce:
- In a small saucepan, combine 1 cup blueberries, 2 tablespoons sugar, and 2 tablespoons water.
- Simmer 3–5 minutes until berries burst.
- Stir in a slurry of 1 teaspoon cornstarch + 1 tablespoon water if you want it thicker.
- Finish with a squeeze of lemon for brightness.
Pro Tips for Perfect Blueberry Varenyky
- Rest the dough. It rolls thinner and seals better after a rest.
- Keep dough covered while working so edges don’t dry out.
- Use cornstarch in the filling to control blueberry juices.
- Don’t overfill. If you’re tempted, make bigger circles instead.
- Boil gently. A raging boil can tear delicate dumplings.
- Butter right away after cooking to prevent sticking.
- Batch workflow: roll + cut all circles, then fill + seal assembly-line style.
Serving Ideas (Classic and Fun)
The traditional vibe is sour cream plus something sweet: powdered sugar, sugar crystals, or blueberry sauce. If plain sour cream
tastes too tangy to you, stir in 1–2 teaspoons of sugar and a splash of vanilla. You’ll get a creamy topping that tastes like
cheesecake’s charming cousin.
Want to go full “dessert menu”? Serve blueberry varenyky with vanilla ice cream and warm berry sauce. Is it authentic? Your taste buds won’t care.
Make-Ahead, Freezing, and Reheating
How to Freeze Uncooked Varenyky (Best Option)
Arrange sealed dumplings in a single layer on a parchment-lined baking sheet. Freeze until solid (about 1–2 hours), then transfer to a freezer bag.
This keeps them from sticking together and lets you cook as many as you want later.
How to Cook From Frozen
Boil water, add frozen varenyky straight from the freezer (no thawing), stir gently, and cook until they float plus an extra 1–2 minutes.
Expect a slightly longer cook time than fresh.
Reheating Cooked Varenyky
The gentlest method is a quick re-warm in simmering water for 30–60 seconds. If you like a crisp edge, pan-fry in butter over medium heat until lightly golden.
(Yes, sweet dumplings can be pan-fried. Yes, it’s delicious.)
Common Mistakes (And How to Fix Them)
| Mistake | What Happens | Fix |
|---|---|---|
| Overfilling | Seams pop open; blueberries escape | Use less filling or cut larger circles |
| Dough too dry | Cracking edges, poor seal | Add a tiny splash of water; keep dough covered |
| Dough too sticky | Hard to roll and cut | Dust lightly with flour; knead until smooth |
| Boiling too hard | Dumplings tear or burst | Use a gentle boil and avoid overcrowding |
| Skipping butter toss | They stick together in one big dumpling blob | Toss with melted butter right after cooking |
FAQ: Ukrainian Blueberry Dumplings
Are varenyky the same as pierogi?
They’re closely related dumplings across Eastern Europe. In Ukrainian cooking, varenyky are typically boiled and served with toppings like butter and sour cream.
In the U.S., “pierogi” is the more common umbrella term, but the technique and joy are very similar.
Can I use store-bought dumpling wrappers?
You can, but the texture will be different. Homemade dough gives you that tender-chewy bite that feels like you earned your dumpling badge.
If you’re short on time, wrappers can still make a tasty batchjust keep the filling modest so they seal well.
Fresh blueberries or frozen?
Both work. Fresh berries are easiest to handle. Frozen berries are available year-round and taste great, but they can be juicierso keep them mostly frozen,
use cornstarch, and seal carefully.
How do I know they’re done?
They’ll float to the surface. After they float, give them another 1–2 minutes so the dough cooks through and the filling warms properly.
of Real-Life Blueberry Varenyky Experiences
The first time you make Ukrainian blueberry dumplings, you learn something important: blueberries are adorable, but they are also tiny agents of chaos.
They roll. They stain. They leak at the exact moment you’re feeling confident. And somehow, that’s part of the charm.
A classic “varenyk-making day” tends to have a rhythm. You start calm, measuring flour like a responsible adult. Then the dough turns shaggy and you think,
“Is this right?” (It is.) You knead, it becomes smooth, and suddenly you feel powerfullike you could bake your way through any problem life throws at you,
including group projects and mysterious email attachments.
Then you get to the filling. If you’re using fresh blueberries, you feel like you’re cooking in a summer movie. Everything looks wholesome. The berries behave.
You place them neatly in the center of each circle, fold, pinch, and line up perfect half-moons like little dumpling soldiers.
If you’re using frozen blueberries, the mood shifts into a slightly more thrilling action film. You open the bag and the berries are icy marbles.
You toss them with sugar and cornstarch, and suddenly there’s purple dust everywhereyour hands, your counter, probably your soul.
You still love it because you know the payoff is coming.
The sealing step is oddly satisfying. Pinch, pinch, pinch. You realize you’re getting better, faster, more confident. You might even try a fancy crimp,
not because it’s required, but because you deserve nice things. You also learn the value of keeping dough covered. One distracted scroll on your phone and
the circles start drying out like they’re auditioning for a cracker commercial.
And then: the boil. Watching dumplings float is one of those small kitchen miracles. They sink, they disappear, and for a moment you wonder if you just
fed your dinner to the water. Then they rise up like, “Hello. We’re ready.” It’s dramatic. It’s satisfying. It makes you want to call someone over
just to witness it.
The best part, though, is serving. You spoon sour cream on top, maybe sweeten it with a little sugar and vanilla, and drizzle warm blueberry sauce
like you’re plating dessert on a cooking show. The first bite is soft dough, hot berries, tangy cream, and buttery richness all at once.
It tastes nostalgic even if you didn’t grow up with itlike a recipe that’s been waiting for you.
And the leftover experience? Even better. You open the freezer, see a bag of homemade blueberry varenyky, and realize Past You did Future You a favor.
That’s not just cooking. That’s self-care with flour.
Conclusion
Ukrainian blueberry dumplings (varenyky) are one of those recipes that feel special without being fussy: simple dough, bright fruit, and a cozy
topping situation you can customize endlessly. Whether you’re making them for a family weekend, a fun cooking project, or just because blueberries
deserve a starring role, the key is gentle handling: rested dough, careful sealing, and a calm boil. Once you nail the basics, you’ll have a recipe
you can repeat all yearespecially if you freeze a batch for those “I want something sweet and comforting” moments.