Blueberry Vareniki

If you have about 3 hours and 5 minutes to spend in the kitchen, Blueberry Vareniki might be a super lacto ovo vegetarian recipe to try. This recipe makes 45 servings with 67 calories, 1g of protein, and 2g of fat each. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 85 people were impressed by this recipe. It works well as a hor d'oeuvre. A mixture of sugar, blueberries, water, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Olgas Flavor Factory. With a spoonacular score of 7%, this dish is very bad (but still fixable). Similar recipes are Vareniki, Apricot And Walnut Vareniki, and Sweet & Sour Cherry Vareniki.

Servings: 45

Preparation duration: 180 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium or large saucepan, bring the water, butter and salt to a boil.Add half of the flour and mix it vigorously with a wooden spoon until all the flour is incorporated. At this point, you can transfer the dough to a standing mixer, or continue mixing it with a wooden spoon. If you're using the standing mixer, start mixing the dough on medium low speed until you no longer see steam rising from the dough. Otherwise cool the dough for about 5 minutes and then add the egg, mixing until it's completely incorporated.Add the remaining flour and keep mixing until you have a smooth dough. Cover the dough with plastic wrap or a clean kitchen towel, so that it doesn't dry out while you are rolling it out and shaping the vareniki.The dough is a beauty to work with. I actually didn't use any additional flour to roll it out and it didn't stick to my counter at all. Roll it out into a thin layer and then use a biscuit cutter, a cup or anything in the circle shape to cut out circles out of the dough. I have a pineapple can that my husband cut out the top and bottom off of and I use it often for projects like this one. It's about 3 inches in diameter.Place some blueberries into the middle of the circle and sprinkle about teaspoon on sugar on top of the blueberries.Fold it in half, pinching the edges tightly to seal, trying to get as much air out of the center as you can. Use a fork to seal the edges. I ended up with exactly 46 vareniki this particular time.Usually when I am making vareniki, I make at least double the amount. They are kind of tedious to make, so I like to get a good yield of vareniki for all my hard work. In that case, I freeze most of them and they are a great treat to have on hand. To freeze the vareniki, I line a large rimmed baking sheet or a large cutting board with parchment paper and place the vareniki on top of the parchment paper in one layer. Place them into the freezer for at least an hour, until they are completely frozen. Transfer the vareniki to a freezer bag or a sealed container and store in the freezer up to 6 months.To cook the vareniki, bring a pot of water to a boil. Add the vareniki to the boiling water and cook for 3-5 minutes, until the vareniki float to the top and are cooked through. This dough is very tender, so be careful not to overcook them. If you are using frozen vareniki, do NOT thaw them, just put them in the boiling water right away and cook them a little bit longer, 5-7 minutes, not more.To serve, you can serve with a little bit of melted butter and sprinkle with a bit of sugar. You can also serve them with whipped cream, sweetened sour cream, maple syrup.

 

Step by step:

1. In a medium or large saucepan, bring the water, butter and salt to a boil.

2. Add half of the flour and mix it vigorously with a wooden spoon until all the flour is incorporated. At this point, you can transfer the dough to a standing mixer, or continue mixing it with a wooden spoon. If you're using the standing mixer, start mixing the dough on medium low speed until you no longer see steam rising from the dough. Otherwise cool the dough for about 5 minutes and then add the egg, mixing until it's completely incorporated.

3. Add the remaining flour and keep mixing until you have a smooth dough. Cover the dough with plastic wrap or a clean kitchen towel, so that it doesn't dry out while you are rolling it out and shaping the vareniki.The dough is a beauty to work with. I actually didn't use any additional flour to roll it out and it didn't stick to my counter at all.

4. Roll it out into a thin layer and then use a biscuit cutter, a cup or anything in the circle shape to cut out circles out of the dough. I have a pineapple can that my husband cut out the top and bottom off of and I use it often for projects like this one. It's about 3 inches in diameter.

5. Place some blueberries into the middle of the circle and sprinkle about teaspoon on sugar on top of the blueberries.Fold it in half, pinching the edges tightly to seal, trying to get as much air out of the center as you can. Use a fork to seal the edges. I ended up with exactly 46 vareniki this particular time.Usually when I am making vareniki, I make at least double the amount. They are kind of tedious to make, so I like to get a good yield of vareniki for all my hard work. In that case, I freeze most of them and they are a great treat to have on hand. To freeze the vareniki, I line a large rimmed baking sheet or a large cutting board with parchment paper and place the vareniki on top of the parchment paper in one layer.

6. Place them into the freezer for at least an hour, until they are completely frozen.

7. Transfer the vareniki to a freezer bag or a sealed container and store in the freezer up to 6 months.To cook the vareniki, bring a pot of water to a boil.

8. Add the vareniki to the boiling water and cook for 3-5 minutes, until the vareniki float to the top and are cooked through. This dough is very tender, so be careful not to overcook them. If you are using frozen vareniki, do NOT thaw them, just put them in the boiling water right away and cook them a little bit longer, 5-7 minutes, not more.To serve, you can serve with a little bit of melted butter and sprinkle with a bit of sugar. You can also serve them with whipped cream, sweetened sour cream, maple syrup.

Nutrition Information:

covered percent of daily need

 

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