Blueberry Pierogi (Pierogi z Jagodami)

Pierogi with fruit fillings are very popular in Poland, Ukraine, Belarus…that whole area. Blueberries, strawberries, raspberries, blackberries, sour cherries, and plums are common because those grow so well in the region.

Try to make these when blueberries are in season, usually late spring through summer, because they ARE the filling. Out of season, blueberries tend to be, but are not always…flavorless. If you have a craving you can’t beat, you can use frozen blueberries and thaw them before use. 

Once pierogi are assembled, your can refrigerate them and cook them the next day, or you can freeze them for a few weeks.

This make about 3-4 dozen pierogi.

Ingredients

Dough

  • 3 cups all purpose flour
  • 1 large egg
  • 3/4 cup warm water
  • 1 tbsp sour cream
  • 1/2 tsp salt

Blueberry

  • 1 lb blueberries
  • 3 tbsp sugar

Directions

Dough:

In a large bowl, add flour and salt. Then, add egg, sour cream, and water, and mix by hand or on slow speed in an electric mixer. Once incorporated, knead by hand until the dough is no longer sticky. If the dough is still sticky, add flour 1/2 tbsp. at a time until it stops sticking to your hands.

Roll the dough into a ball and cover with plastic wrap or parchment paper, and refrigerate for 1 hour and up to 48 hours.

Filling: 

In a large bowl, mix together blueberries and sugar until the berries are evenly coated.

Assembly:

Roll the dough out on a baking mat or stone surface. If you have a small surface, start with half the dough. Dough should be about 1/8 in. thick. Use the top of a cup or an approximately 3 in. pastry cutter to cut out dough rounds.

Add about 4 to 6 blueberries to the middle of each dough round. Fold the dough over to form a half circle, and seal the edges by pinching. You may need to tab your finger in a little water, and run along the edge to ensure a better seal.

In a large pot, bring water to a boil. Add a few assembled pierogi at a time (be sure not to crowd the pot) and cook until the pierogi float (roughly 5-8 minutes). Once they float, use a slotted/colander spoon to gently remove pierogi. Put on a platter. Repeat until all pierogi are complete.

Serve these with some sprinkled sugar on top, and with some sour cream or yogurt on the side.

SMACZNEGO!

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