#dumplingdelight

In a sweet way, these Blueberry Perogies are different from other dumplings. They are a great choice for dessert or brunch because they are filled with a tasty blueberry filling and served with a blueberry sour cream sauce.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/2 cup sour cream. 1/4 cup water. 1 cup fresh blueberries. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup sour cream for sauce. 1/4 cup blueberry jam for sauce. 1 tablespoon powdered sugar for sauce.

Instructions: Put the all-purpose flour and cold, cubed unsalted butter in a large bowl and mix them together. You can use your hands or a pastry cutter to cut the butter into the flour until it looks like big crumbs. Mix the sour cream and water into the flour. Mix the dough until it holds together. One tablespoon at a time, add more water if it's too dry. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for 30 minutes. Get the blueberry filling ready while the dough chills. Put the fresh blueberries, sugar, and vanilla extract in a small saucepan and mix them together. Stir the mixture every so often while cooking over medium heat until the blueberries break down and the sauce gets thicker. Take it off the heat and let it cool down. Spread the chilled dough out on a floured surface until it's about 1/8-inch thick. To make circles out of dough, use a round slicer. Put a small amount of the blueberry filling in the middle of each circle of dough. Cut the dough into a half-moon shape and press the edges together to seal. Do it again with the rest of the dough and filling. As the water boils, add salt to a large pot. When the water starts to boil, carefully add the perogies. Cook for three to four minutes, or until they float to the top. With a slotted spoon, take them out and put them on a plate. Put 1/2 cup of sour cream, 1/4 cup of blueberry jam, and 1 tablespoon of powdered sugar in a small bowl. Mix them together to make the blueberry sour cream sauce. Put some blueberry sour cream sauce on top of the hot blueberry perogies to serve. Have fun!

Prep Time: 45 minutes

Cook Time: 10 minutes

People in Nepal love Momos, which are Nepalese dumplings. They are a popular street food and snack. That you can fill them with ground chicken or vegetables makes them taste great. A tasty dipping sauce is the best way to enjoy these dumplings.

Ingredients: 1 cup all-purpose flour. 1 cup ground chicken or vegetables your choice. 1 small onion, finely chopped. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 tablespoons cooking oil. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder adjust to taste. Salt to taste. Chopped fresh cilantro for garnish. Water for dough. Soy sauce or tomato chutney for dipping optional.

Instructions: Put the all-purpose flour and a pinch of salt in a bowl and mix them together. Add water slowly and knead the dough until it's smooth and stretchy. Put a lid on top and wait 30 minutes. Put 2 tablespoons of cooking oil in a pan and set it over medium-low heat. Put in the chopped onions and cook them until they turn clear. Grate some ginger and mince some garlic and add them to the onions. For one minute, stir-fry until it smells good. When you add ground chicken or vegetables to the pan, cook them until they are fully cooked and the water has evaporated. Add salt, coriander powder, turmeric powder, chili powder, and cumin powder to the mix to make it taste better. Make sure to mix all the spices together well. Take it off the heat and let it cool down to room temperature. Make small balls of the dough that are all the same size. Make a thin circle about 3 inches across out of each ball. Put some of the chicken or vegetable mix in the middle of each circle of dough. To make a half-moon shape, fold the dough over the filling. To seal the dumplings, pinch and pleat the edges. Put the momos in a steamer and steam them for 15 to 20 minutes, or until they are cooked and the dough turns clear. Add chopped fresh cilantro to the top of the steamed momos. You can serve it hot with soy sauce or tomato chutney on the side.

Prep Time: 45 minutes

Cook Time: 20 minutes

These Cheesy Khada Bhaji Wrap Dumplings are a mix of traditional Indian greens khada bhaji and cheesy goodness, all in a tasty dumpling. With their burst of flavors, these dumplings are a great snack or starter.

Ingredients: 1 cup of finely chopped khada bhaji mixed greens like spinach, fenugreek leaves, and amaranth leaves. 1/2 cup grated cheese cheddar or mozzarella. 1/4 cup finely chopped onions. 2 cloves of garlic, minced. 1 green chili, finely chopped adjust to taste. 1/2 tsp cumin seeds. 1/2 tsp garam masala. Salt to taste. 1 tbsp oil. 1 pack of dumpling wrappers round or square. Water for sealing dumplings.

Instructions: Heat oil in a pan over medium heat and add cumin seeds. Let them splutter. Add minced garlic and chopped onions. Saut until onions turn translucent. Add chopped khada bhaji and green chili. Cook until the greens wilt and the moisture evaporates. Season with garam masala and salt. Mix well and remove from heat. Allow it to cool. Take a dumpling wrapper and place a spoonful of the khada bhaji mixture in the center. Sprinkle grated cheese on top of the mixture. Dip your finger in water and wet the edges of the wrapper to help seal the dumpling. Fold the wrapper in half to form a half-moon shape, press and seal the edges tightly. You can use a fork to create a decorative edge if desired. Repeat the process with the remaining wrappers and filling. Steam the dumplings for about 8-10 minutes until they become translucent and the wrappers turn slightly translucent. Serve hot with your favorite dipping sauce or chutney.

Prep Time: 20 minutes

Cook Time: 15 minutes