(cheery music) – Hey, everyone, it’s Natasha
of NatashasKitchen.com, and today I have a real treat for you. It’s my mom’s Blueberry Vareniki, also known as Pierogi. We grew up eating these; my mom grew up eating these. This recipe’s been in
the family a long time, and now I make them for my own kids. The ingredients are really simple, they’re fun to make, and I’ve got some great
tips to share with you. So, stay tuned. Let’s make the dough. In the bowl of your mixer,
combine one cup warm water, a 1/3 cup of buttermilk, 1/2 a tablespoon of sour cream, one large egg, and a teaspoon of salt. Whisk those together,
just until well-blended. Fit the mixer with the dough hook, and add two cups of all-purpose flour. Now, for exact measurements, I use the scoop-and-scrape method. (cheery music) Mix on speed two until the
flour is well-incorporated, then add the rest of your
flour 1/2 a cup at a time. I used almost exactly four cups of flour, adding that last bit of flour
just a little bit at a time until the dough is no longer sticking to the sides of the bowl. Once all the flour is in, continue kneading for at
least 15 minutes on speed two. The dough should be soft and pliable, and feel just barely sticky to the touch. Dust your work surface with flour, and with well-floured hands, divide the dough in half. Sprinkle the top with
a little bit of flour, and start rolling it out into a thin disk. Here’s secret number one: if the dough starts to slide
around on your work surface, flip it over once or twice
while you’re rolling. It’ll be much easier to work with. Also, it’s easier if
you don’t press too hard with your rolling pin. Just roll the dough. Now, to cut out the circles, you can use either a cookie cutter or any old drinking
glass from the cupboard. Cut the circles out as closely as you can to get the most out of your dough. But, no worries, because
you’ll be blending those scraps into your remaining dough to finish off the rest. To assemble, place the
dough round in your hand with the stickier side up. Put 1/2 a teaspoon of
sugar in the very center, along with five blueberries, then pinch the edges
to create a tight seal. And, if you want them
to be a little fancier, use your fingers to twist
and crimp the edges. Place your finished Pierogi
on a floured cutting board. Bring a large pot of
water to a rolling boil, and add 3/4 tablespoons of salt. Carefully place half of your
Pierogi into the boiling water. Once they float to the top, let them cook another minute or two, then remove them with a
slotted spoon to drain. Cook your remaining
Pierogi in the same pot. To serve, sprinkle sugar
between the layers. This keeps them from sticking
and makes them irresistible. Mm-mm-mm. (laughs) Now, you can serve these with
Greek yogurt or sour cream, or just eat them as is, which is exactly what I’m
gonna do right now. (laughs) But be careful because those blueberries, they can be hot when they
first come out of the water. (cheery music) Mm… (moans) You’ve got that burst of blueberry juice with every single bite. Absolutely delicious. Wow; my kids love these, too. I put my baby girl in the highchair, in nothing but a diaper and a bib, ’cause I know blueberry
juice is gonna be everywhere. (laughs) These are so good, seriously, guys. And when you make a
smaller batch like this, they’re totally enjoyable to make. I hope you guys enjoyed this recipe. If you did, give me a thumbs-up below, make sure to subscribe
to our YouTube channel for more great recipes, and thanks for watching! (cheery music)