Blueberry Pierogi
Tender boiled pierogi with a juicy blueberry filling, served with cool sour cream — a beloved summer dessert of Polish cuisine.
Ingredients
- wheat flour350 g
- egg1 pcs
- warm water130 ml
- blueberries300 g
- sugar60 g
- potato starch1 tbsp
- sour cream for serving100 g
- salt1 to taste
Instructions
Sift 350 g flour into a bowl, add salt to taste and beat in the egg.
Gradually pour in 130 ml warm water and knead the dough for 7 minutes, first with a spoon, then by hand, until smooth and even.
Shape the dough into a ball, cover with a damp towel and let rest for 25 minutes at room temperature.
Rinse the blueberries (300 g) gently, pat dry with a paper towel and toss with 60 g sugar and 1 tbsp potato starch right before shaping the pierogi, so the berries don't release juice too early.
Roll out the dough on a floured surface to a thickness of 2-3 mm and cut out rounds about 7 cm in diameter using a glass.
Place about 1 tsp of blueberry filling in the center of each round, fold the dough in half and pinch the edges tightly with your fingers so the juice doesn't leak out during cooking.
Bring salted water to a boil in a large pot, drop in the pierogi in batches of 10-12 and cook over medium heat for 2-3 minutes after they float to the surface.
Remove with a slotted spoon, serve hot topped with sour cream and, if desired, dusted with sugar.
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