BLUEBERRY PIEROGI
Blueberry Pierogi (z jagodami) are a tasty Polish treat made with soft dough filled with sweet, juicy blueberries. After boiling, they turn nice and tender. You can serve them with a bit of melted butter, a sprinkle of sugar, or a spoonful of sour cream. Each bite is full of fresh blueberry flavor—perfect as a cozy dessert or a fun summer dish.
Ingredients
- 2 cups fresh blueberries (approximately 290g)
For the Dough
- 3 cups all-purpose unbleached flour (360g) plus more for surface dusting
- 1/3 cup unsalted butter (50g)
- 3/4 teaspoon fine kosher salt
- 1 cup water hot water
For Serving
- Melted butter, Sour cream or plain yogurt, sugar
Instructions
- Combine the dough ingredients: In a large bowl, mix the sifted flour and salt. Heat the water and butter in a small pot until hot (but not boiling), then gradually pour the mixture into the flour. Stir with a wooden spoon until roughly combined.
- Knead dough: Once the dough starts to come together, transfer it to a lightly floured surface and knead it by hand or with a stand mixer fitted with a hook attachment for about 5 minutes, until the dough is smooth and elastic. Wrap the finished dough in plastic wrap, place it on a plate, cover it with an inverted bowl, and let it rest at room temperature for 20 minutes.
- Roll out the dough: Divide the dough into 4 parts, working with one piece at a time while keeping the remaining dough covered with plastic wrap. Roll out the first piece of dough on a lightly floured surface into a thin round, about 1/8 inch (3mm) thick, using a rolling pin.
- Cut out rounds: Use a 3-inch diameter glass or round cookie cutter, lightly dipped in flour, to cut out as many circles as you can. Try to make them close together, because the more you re-roll the dough, the tougher it gets.
- Form the pierogi: Take one of the dough circles, stretch it a little with your fingers, and place 4 to 6 blueberries in the center of each round, away from the edges (or use a tablespoon of filling if using smaller berries).Bring the sides together to form a half-circle, then press the edges with your fingertips together tightly to seal, ensuring there are no air pockets inside. The edges should be free of filling. Make sure the pierogi are tightly sealed to prevent them from opening during cooking.Place the pierogi on a lightly floured surface and cover with a tea towel until ready to boil. Continue to fill and form the pierogi until all the dough has been used. You should have about 50–55 pierogi. Cook each batch as soon as it's made.
- Boil pierogi: Fill a large pot with water and season with salt. Bring the water to a boil, then carefully add the dumplings one by one (be sure not to crowd the pot). Boil, stirring occasionally with a wooden spoon to prevent them from sticking to the bottom.When the pierogi are floating on the surface, let them cook for 2 more minutes (the cooking time will depend on the thickness of the dough).Then, use a slotted spoon to gently remove them from the water and place them on a plate or tray. Be sure to butter the plate beforehand. Drizzle melted butter between layers of cooked pierogi to keep them from sticking to each other.Repeat the process until all the pierogi are cooked.
- Serve: Serve your pierogi topped with a dollop of sour cream and sugar, if you prefer (either sugar mixed into the cream or just sprinkled on top). Best enjoyed fresh and warm. Enjoy! Smacznego!
Notes
Use Leftover Pierogi Dough Scraps: Collect the leftover pierogi dough scraps and cover them with plastic wrap. You can re-roll the scraps to cut out more rounds, or refrigerate them for later use as rustic pasta, in soup, or for another dish.
Nutrition
Calories: 548kcalCarbohydrates: 87gProtein: 11gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 134mgPotassium: 171mgFiber: 5gSugar: 8gVitamin A: 542IUVitamin C: 8mgCalcium: 26mgIron: 5mg
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