Ukrainian Blueberry Dumplings (Varenyky)

Make the Dough

1. Gather the dough ingredients.
   

2. In a large bowl, mix together flour and salt. Add the egg and enough water to make a medium-soft dough.

3. Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.

4. Halve the dough and cover with plastic wrap and let rest for at least 30 minutes.

Prepare the Filling

1. Gather the filling ingredients.
   

2. In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.

3. Reduce heat, simmer 2 minutes and remove from heat. Set aside.

Rolling and Filling the Dough

1. On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round cutter or a glass, cut out circles of dough. Remove scraps.

2. Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan). 

3. Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling.

4. Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.

5. Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying. Re-roll scraps and continue with remaining dough.

Cook the Varenyky

1. Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.

2. Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.

3. Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.

Make the Sauce and Serve the Dumplings

1. Gather the remaining ingredients.
   

2. Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened.

3. Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream. Drizzle blueberry sauce on the varenyky or pass in a small pitcher at the table.