Those who are lucky enough to try dumplings with blueberries, they call them not just another, but a real dessert. Blueberries are considered a healing berry, so imagine how nutritious and healthy dumplings with this filling become. During cooking, blueberries are subject to gentle heat treatment and all microelements and vitamins in them are completely preserved. And there really are a lot of them, especially for those who have vision problems. Since blueberries are a juicy berry, to prevent the filling from leaking, it is recommended to mix it with starch. But if you take our fluffy dough for dumplings made with milk and egg, not a single dumpling will leak. When cooked, the dough doubles in size and becomes soft and airy. Just a few pieces are enough to satisfy your taste buds with this magnificent dessert. For step-by-step preparation of dumplings with blueberries in milk with photos, use fresh or frozen berries.

Ingredients for making blueberry dumplings

Step-by-step preparation of dumplings with blueberries in milk with photos

Dumplings with blueberries are served with butter or sour cream. Decorate the dish with fresh berries. Bon appetit!

– this is one of the most delicious dishes made from this forest and very healthy berry. I think that every housewife has her own signature recipe for blueberry dumplings. The dough for dumplings with blueberries can be prepared with water, sour or fresh milk, fermented baked milk or kefir. They turn out especially lush and soft. In addition to kefir, an egg will be added to the dough, which will give it additional fluffiness and elasticity.

Ingredients:

• Blueberries – 200 gr.,
• Kefir – 400 gr.,
• Eggs – 1 pc.,
• Sugar for dough – 2 teaspoons,
• Flour - 2 cups,
• Salt - on the tip of a teaspoon.

Dumplings with blueberries on kefir - step-by-step recipe

Rinse the blueberries and place in a colander to drain. Prepare the dough for kefir. Pour kefir into a bowl.

Beat in one egg.

Add salt on the tip of a teaspoon.

Add sugar.

Using a whisk, mix kefir with egg and sugar.

Add flour in small portions, constantly stirring the dough.

After the dough for kefir dumplings becomes thick enough, transfer it to a table sprinkled with flour and knead it with your hands.

Place the dough into a bowl. Cover with a towel and let it sit warm for at least 20 minutes. During this time, the dough will rest and become more pliable. Now let's start making dumplings. You can sculpt them in two ways. The first method is from cut out circles of dough. The second method involves rolling the dough into sausages, cutting it and then rolling out the pieces of dough into circles.

I don’t really like the second method, and I use it extremely rarely. Whatever one may say, I can’t get even circles, so I prefer to cut out the blanks into even circles from the rolled out dough. Using a rolling pin, roll out the dough into a thin layer. Using a glass or culinary ring with a diameter of 6-7 cm, cut out circles.

Place blueberries in the center of the dough circles. Try not to add too much, as it will be difficult to form the dumplings later.

Sprinkle blueberries with sugar or powdered sugar.

Take the dough with berries in your hand. Fold it in half and pinch the edges. Along the edge of the dumplings with blueberries, you can additionally make a wave braid for beauty, or simply make a relief, as on the pasties, using a fork.

Boil water in a saucepan. Place blueberry dumplings into boiling water. It is not recommended to put a lot of dumplings at one time, so that they do not stick together.

Immediately stir the dumplings with a spoon. Dumplings with blueberries on kefir, like any other types of dumplings, are prepared in no more than 5 minutes. As soon as they float to the surface of the water, they can be considered ready.

Place them in a bowl using a slotted spoon. Add butter cut into small pieces. Cover the bowl and shake it lightly to coat the blueberries evenly. Place them on a plate.

Dumplings with blueberries on kefir. Photo

Step-by-step recipes for amazing blueberry dumplings made with water, milk, sour cream, kefir and yeast, served boiled and fried

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

1 gr.

Carbohydrates

190 kcal.

Option 1: Classic blueberry dumplings recipe

After potatoes and cabbage, berries are considered the third most popular filling for dumplings. But, given the specifics of molding, small fruits are preferable. For example, black and red currants, as well as mulberries or candied cranberries. However, today’s selection is dedicated to blueberry dumplings. So let's start with the classics.

Ingredients:

• three glasses of sifted flour;
• salt in dough;
• a tablespoon of starch;
• fresh chicken egg;
• two thirds of a glass of water;
• half a kilogram of blueberries;
• three tablespoons of sugar.

Step-by-step recipe for dumplings with blueberries

Pour blueberries into a colander. Remove small leaves and twigs. Also select damaged berries.

Wash the main ingredient under running water. Place in a single layer on paper towels.

While the berries are drying, sift three cups of wheat flour into a bowl. Add salt.

Leave the dough under the film for about 30 minutes.

During this time, transfer the dried blueberries into a bowl wiped with napkins. Add starch and fine white sugar. Mix the berries as carefully as possible, being careful not to damage their surface.

After half an hour, roll out a medium-diameter “sausage” from the dough. Cut into pieces of 30-33 grams. Roll out circles.

Spoon blueberry filling. Cover with the free half. Fix the edges with your fingers, forming a traditional shape for blueberry dumplings.

At the same time, place a wide saucepan with plenty of water on maximum heat.

Carefully add the pieces one at a time, reducing the temperature to medium. Using a long spatula, stir the dumplings, being careful not to disturb them. Cook after floating for 3-4 minutes.

Remove with a slotted spoon, allowing the liquid to drain. Place in a bowl, adding a small amount of butter to prevent the dumplings from sticking together.

If the blueberries remain intact, they will not release juice. This means that the blanks will not “flow” and will not fall apart. Moreover, a small amount of berry juice is quite acceptable; the starch used will absorb it.

Option 2: Quick recipe for blueberry dumplings

The process of cleaning blueberries takes quite a long time. Therefore, if you buy pre-processed berries, you will reduce the cooking time by a third. And, of course, boiling all the preparations at the same time will save 5-10 minutes.

Ingredients:

• 495 grams of peeled blueberries;
• 390 grams of flour (wheat);
• half a glass of ice water;
• a little salt for the dough;
• 60 grams of sugar;
• 17 grams of starch;
• fresh egg.

How to quickly prepare dumplings with blueberries

Break a chicken egg into the bowl of a food processor. Pour in ice water immediately. Start mixing by placing the hook attachment.

Once the liquid is smooth, sift in the flour. Add some salt. Knead soft dough at medium speed. This will take a couple of minutes.

Leave the finished mixture covered with film.

At this time, rinse the peeled blueberries. After this, sprinkle it with sugar and starch. Mix carefully.

Now quickly divide the dough into equal pieces. One by one, roll out the layers into the same round shape.

Spread over each prepared blueberry. Pinch.

Boil all the blueberry dumplings in a large amount of boiling water in one go. At the same time, stir a couple of times so that they do not stick to the bottom and walls.

Throw the workpieces into a colander and allow the hot liquid to drain. Then carefully transfer to a suitable bowl. Add a few pieces of butter. Distribute it among the dumplings. If desired, sprinkle everything with sugar. Serve with sour cream.

Option 3: Dumplings with blueberries and milk

Although ice water is often used for the dough, it is quite acceptable to replace it with milk. To do this, keep this ingredient in the refrigerator. This will make it easier to knead the soft dough.

Ingredients:

• an incomplete glass of fresh milk;
• three full glasses of white flour;
• 65 grams of fine sugar;
• salt in dough;
• spoon (tablespoon) of potato starch;
• half a kilogram of fresh blueberries;
• chicken egg;
• Vanillin to taste.

How to cook

Sort through all the blueberries, discarding small leaves and sticks. Then wash the berries in cold water. Leave to dry on paper towels, laying them in a single layer.

At the same time, knead the soft dough. To do this, combine milk (necessarily fresh) with an egg.

Having achieved a homogeneous structure, add fine salt (a small pinch) and sift the flour.

Wrap the elastic dough in film. Leave directly on the kitchen counter.

After half an hour, take out the mixture. Roll out the dough divided into equal pieces into circles.

Place blueberries on one half of all layers. Cover the filling with the free part and secure the edges in a semicircle.

Bring enough filtered water to boil. Then carefully add all the dumplings with blueberries.

Boil the pieces for about 7-9 minutes. Remove with a slotted spoon. Without dripping water, transfer to a deep plate or bowl.

Add a couple of pieces of butter and stir. Serve immediately with sour cream or jam.

Milk will make the dumplings softer and provide a white tint to the dough. However, before adding it to flour, it is important to check this ingredient for freshness. To do this, we recommend boiling a small amount in a tablespoon. If the milk does not curdle, you can safely use it.

Option 4: Dumplings with blueberries on kefir and soda

By replacing water with kefir and adding a little soda, you will get a very delicate dough structure, which will undoubtedly improve the characteristics of the dumplings. Just use cold kefir, and be sure to combine soda with flour so that the reaction occurs already during boiling. And not a minute sooner.

Ingredients:

• fresh chicken egg;
• 175 grams of kefir;
• half a teaspoon of soda;
• 395 grams of wheat (sifted) flour;
• a pinch of salt;
• 495 grams of blueberries (fresh);
• 15-17 grams of starch (potato);
• 55-60 grams of sugar;
• cinnamon in the dough.

Step by step recipe

Combine cinnamon (a pinch will be enough), salt and soda in a bowl. Also sift the wheat flour. Mix everything with a spoon.

Pour kefir and egg mixed into the dry ingredients in a separate glass. Knead with your hands into a soft, non-sticky dough.

While it is “resting”, wrapped in film, wash the small berries. It is important to remove small sticks and green leaves.

Spread the blueberries on paper towels and dry. Only then transfer it to a suitable container.

Sprinkle the filling with fine sugar and potato starch. Stir carefully without damaging the surface of the berries.

Roll out circles of dough pieces that should be the same size (about 35 g each).

Place a dessert spoon of candied blueberries on each piece and secure the edges tightly.

Place a wide saucepan on a large burner and bring the water inside to a boil.

Add dumplings with blueberries in batches and cook for 5-6 minutes. Be sure to mix. And do this very carefully. Serve by removing with a slotted spoon and brushing with melted butter.

When the dough is boiled, the soda will react with sour kefir, making the dough fluffy and very soft. However, try not to overfill it, otherwise both the taste and aroma will be spoiled.

Option 5: Dumplings with blueberries on yeast dough

Yeast dough is not typical for creating dumplings. But who’s stopping you from trying this option? Moreover, in the end the dish will come out so tender and soft that perhaps you will cook it this way only!

Ingredients:

• 3-4 grams of granulated yeast;
• a pinch of salt and sugar into the dough;
• 385 grams of flour;
• two thirds of a glass of warm water;
• spoon of vegetable oil;
• 495 grams of fresh blueberries;
• three tablespoons of sugar for filling;
• spoon of potato starch.

How to cook

Sort out the blueberries. Remove and discard any leaves and twigs present. Transfer the berries to a sieve.

Wash using filtered water. Dry on towels. At the same time, lay them in several layers so as not to stain the surface of the table, which will be extremely difficult to clean.

After half an hour, throw the dry berries into a bowl. Cover blueberries with starch (to absorb juice) and sugar. Mix carefully.

While mixing the contents of the bowl, sift the flour. Knead the dough with your hands.

When it stops sticking, divide into equal pieces. Immediately roll out layers from each one. The shape is round.

Place blueberry filling on one side (half). Cover with the free part. Form dumplings with blueberries, pinching the edges.

After heating the purified water in a suitable pan, boil all the preparations in batches until tender. Each bookmark will take 5-6 minutes. Mix the dumplings, allowing the liquid to drain, with butter. When serving, sprinkle with sugar.

For this type of dumplings, the yeast dough does not need to be left to proof. After all, we don't make pies. It will be enough to make the workpieces a little fluffy and incredibly soft.

Option 6: Fried dumplings with blueberries

Finally, we saved a non-standard approach to the cooking process itself. So, we suggest not boiling the dumplings, as is customary, but frying them. The dish will turn out to be very unusual and very crispy. Try it yourself!

Ingredients:

• half a glass of cold water;
• egg;
• three spoons of sour cream;
• a couple of glasses of refined oil for frying;
• 405 grams of flour;
• salt in dough;
• half a kilogram of intact blueberries;
• a tablespoon of starch;
• 65 grams of white sugar.

Step by step recipe

Pour half a glass of cold water into the container. Immediately beat in a medium egg, being careful not to get the shell inside.

Mixing the ingredients, add sour cream. In addition, add salt and sifted flour.

Knead into a soft and elastic mass that does not stick to your hands. Wrap in film, making a ball.

While the dough is standing aside, wash the blueberries. Dry small berries with napkins, avoiding damage to the surface.

Then transfer the berries to a deep bowl. Add starch (potato) and sugar (white, fine). Mix with light movements.

After half an hour, return to the test. Divide it and roll out the layers. The shape is the same, round.

Place an equal amount of berry filling on half of each piece.

Cover with the free part. Pinch thin edges tightly (as much as possible).

In a deep frying pan with a flat bottom, heat a couple of glasses of refined (without a characteristic odor) oil.

Turn the heat to medium and carefully place the blueberry dumplings inside, one at a time. Fry for 2 minutes until a beautiful golden hue forms.

Place paper towels on a flat plate. Place fried dumplings on top. Once freed from fat, transfer to a bowl. When serving, add sour cream or liquid jam.

To prepare this version of dumplings, it is more important than ever to secure the edges well. Otherwise, the leaking berry juice will begin to “shoot” in the boiling oil. And this will not only ruin the dumplings, but can burn the cook’s hands and face.