Blueberry Pierogi (Print Version)
# Ingredients:
→ For the Filling
01 -
1½ cups (180 g) wild blueberries or bilberries, fresh or frozen
02 -
2½ teaspoons cornstarch (cornflour)
→ For the Dough
03 -
2 cups (250 g) flour
04 -
½ cup + 2 teaspoons (130 ml) very hot water
05 -
1½ tablespoons vegetable oil or 1 tablespoon butter
06 -
¼ teaspoon fine sea salt
→ For Serving
07 -
Sugar, melted butter, sour cream, yogurt or kefir, for serving
# Instructions:
01 -
In a large bowl, combine flour and salt. Add oil and gradually pour in hot water while stirring continuously until ingredients begin to come together.
02 -
Transfer dough to a lightly floured surface and knead for about 6 minutes until silky smooth and soft. Cover with a bowl and let rest for 20 minutes.
03 -
In a bowl, gently toss blueberries with cornstarch until thoroughly coated. If using fresh berries, refrigerate; if frozen, return to freezer without thawing.
04 -
Bring a medium pot of salted water to a boil.
05 -
Take approximately ⅙ of the dough (keeping the remainder covered) and roll it out on a lightly floured surface to 2-3 mm thickness.
06 -
Using a 7 cm (3 inch) cookie cutter or glass rim, cut out rounds. Gather scraps and combine with remaining dough for later use.
07 -
Place a spoonful of blueberries in the center of each round, keeping away from the edges. Return unused berries to the refrigerator or freezer.
08 -
Fold each round in half, pressing edges together with fingertips to seal. Pick up each dumpling and reinforce the seal by pinching around the edge once more. Keep a paper towel nearby to wipe fingers if they become stained with blueberry juice.
09 -
Place formed pierogi on a lightly floured surface and cover with a tea towel. Cook each batch as soon as it's ready.
10 -
Carefully place pierogi one by one into boiling water (avoid overcrowding) and stir gently. Cook for 5 minutes after they float to the surface.
11 -
Pour a cup of cold water over the cooked pierogi, then remove with a slotted spoon. Drizzle with melted butter and serve immediately, or cover to keep warm while preparing additional batches.
# Notes:
01 -
Fresh blueberries will create a juicier filling while frozen berries help maintain shape during assembly.
02 -
The dough should be soft but not sticky - add a little more flour if needed.
03 -
Recipe yields approximately 45-50 pierogi.