Recipe for Blueberry Pierogi Dumplings

These dough pockets are filled with fresh blueberries and served with a dollop of cream.

Ingredients

Dough

• 500 grams flour
• 250 milliliters warm water
• 1 egg
• 30 grams melted butter
• 2 grams salt

Filling

• 400 grams fresh blueberries
• 50 grams sugar
• 10 grams cornstarch

Preparation

Dough

1. Mix the dough ingredients and knead for ten minutes until it is soft
2. Rest for thirty minutes then roll thin and cut out dough circles
3. Use a round glass or a cutter to get even circles of dough

Filling

1. Toss the fresh blueberries with sugar and cornstarch to keep the juices inside
2. Place a spoonful of blueberries in the center of each circle and fold
3. Pinch the edges firmly to seal the dumpling and prevent any fruit leaks

Cooking

1. Drop the pierogi into boiling water and cook until they float to top
2. Simmer for two more minutes then remove with a slotted spoon to plate
3. Serve the hot dumplings with a dollop of sour cream and extra sugar

Tips

• Do not overfill the dumplings or the dough will tear and fruit will leak
• Use a fork to crimp the edges for a decorative and more secure seal
• Tossing the berries in cornstarch prevents the juice from making the dough soggy