Vareniki with Blueberries (Kefir Dough)

Cooking method

1. Step 1:

   

   How do you make blueberry vareniki with kefir dough? Gather your ingredients. The fat content of the kefir doesn't matter. You may need a different amount of flour — go by the dough and its consistency. Fresh or frozen berries both work. If you use frozen ones, don't thaw them first. Sort the berries, wash them, and dry them by spreading them on a paper towel. Adjust the amount of sugar in the filling to your taste.

2. Step 2:

   

   Warm the kefir until it's lukewarm — I did this in a saucepan on the stove over the lowest heat. Just be careful: overheated kefir can curdle. Add the sugar, salt, and baking soda and stir. Because the kefir is warm, they'll dissolve much faster.

3. Step 3:

   

   A reaction will start right away between the acid in the kefir and the alkaline baking soda. That releases carbon dioxide — you'll see it immediately as the mixture starts to bubble. The result is a fluffier, softer dough. Let the kefir stand for 5 minutes, then pour it into a mixing bowl. Beat in the egg and stir with a whisk.

4. Step 4:

   

   Start adding the flour to the kefir mixture a little at a time, always sifting it. This not only removes any bits but also aerates the flour, which improves the dough. After each addition of flour, stir the dough — first with a whisk, then by hand.

5. Step 5:

   

   When the dough gets thick, turn it out onto the counter and knead it there. Whether to add more flour depends on the consistency — if it's too sticky, add more; if it's already easy to knead, stop.

6. Step 6:

   

   In the end, the dough should be smooth and uniform. Gather it into a ball, cover it with a towel, and let it rest for 30 minutes. During that time the flour fully absorbs the liquid and the gluten develops, which is what gives elasticity — dough like this is much easier to work with, so I always recommend letting it rest after kneading.

7. Step 7:

   

   Then divide the dough into three parts to make it easier to roll out. On a flour-dusted surface, roll the dough into a sheet — not too thin; leave it slightly plump, about 4–5 mm, so it doesn't tear while cooking.

8. Step 8:

   

   Cut the dough into rounds with a glass or a cookie cutter. Don't make them too small, so they can hold more berries.

9. Step 9:

   

   Put a teaspoon of blueberries on each round of dough and sprinkle a teaspoon of sugar on top. With this amount the vareniki aren't too sweet — I sprinkled a little more sugar over them as I ate.

10. Step 10:

    

    Bring the edges together and pinch them closed to form a half-moon.

11. Step 11:

    

    If you like, crimp the seam decoratively — this not only makes them pretty but also helps keep the juice from leaking out.

12. Step 12:

    

    How do you cook vareniki? Bring water to a boil in a large pot — the vareniki need room to float freely so they don't stick together. For the same reason, I recommend cooking them in batches. Lightly salt the water. Drop in the vareniki. Stir with a spoon so they don't stick to the bottom. Wait for it to return to a boil, then lower the heat to moderate. After the vareniki float to the top, cook them for 3 to 5 minutes, depending on their size.

13. Step 13:

    

    Lift the cooked vareniki out with a slotted spoon onto a plate and serve right away. They're wonderful with ice cream or any sweet cream you like. Enjoy!