Blueberry Pierogi

Blueberry Pierogi

Blueberry Pierogi

Artist

Agata Musial
Designer, Illustrator, Animator
agatamusial.com

Country

Poland

Ingredients

500g (18 oz) unbleached all purpose flour (4 cups)
50g (2 oz) soft butter (½ cup)
1 glass of water
1 egg
Pinch of salt
500g (18 oz) blueberries (4 cups)
3 spoons of sugar
Sour cream

About this Recipe

Blueberry Pierogi are classic Polish dumplings filled with fresh juicy blueberries. They are the perfect lunch to make during the summer months.

Instructions
  • In a large bowl mix flour, butter, water, egg and salt.
  • Knead the dough, wrap it in foil and set aside in the fridge for 30 minutes.
  • Wash and rinse blueberries carefully and mix them with sugar to make the filling.
  • Sprinkle a clean work surface with flour.
  • Cut the dough in half and cover one piece with a damp cloth.
  • Roll the remaining half of the dough into a thin disk about ⅛ inch thick. Flipping the dough over once or twice while rolling will make it easier to work with.
  • Cut the dough into circles using a cookie cutter or drinking glass with a 7 or 8 cm (3”) rim.
  • Add 1 tsp of the filling to the center of the dough round.
  • Bring the edges together and pinch tightly to create a strong seal.
  • Transfer finished pierogi to a floured cutting board and cover them with a damp cloth to prevent drying out.
  • In a large pot, bring 4 liters of water (17 cups) to a rolling boil and add ¾ tablespoon of salt.
  • Carefully place the finished pierogi in boiling water a few at a time.
  • Once pierogi float to the top, cook them 4 minutes longer, then remove with a slotted spoon and place into a colander to drain.
  • Repeat the process for the remaining half of the dough.
  • Serve with sour cream on top.