Blueberry Pierogi z Jagodami (Print Version)
# Ingredients:
→ Dough
01 -
312 grams all-purpose flour
02 -
Pinch of salt
03 -
180 milliliters boiling water
04 -
28 grams unsalted butter
→ Filling
05 -
150 grams blueberries, fresh or frozen
06 -
8 grams all-purpose flour
07 -
36 grams granulated white sugar
→ Toppings
08 -
Granulated white sugar, to taste
09 -
Sour cream, for serving
10 -
Fresh blueberries, for garnish
# Instructions:
01 -
Sift the flour into a large mixing bowl and add a pinch of salt. Melt butter in the boiling water, then gradually pour the mixture into the flour while stirring. Combine ingredients and knead on a floured surface for 7 minutes, adding more flour if necessary to achieve a soft, non-sticky dough. Cover with a damp cloth and rest for 30 minutes.
02 -
If using fresh blueberries, rinse gently and dry thoroughly. Place blueberries in a bowl, sprinkle with flour and sugar, and toss to combine. If using frozen blueberries, use directly from the freezer.
03 -
Divide rested dough into 3 or 4 portions. On a floured surface, roll each portion into a thin sheet. Cut out circles using a small glass.
04 -
Spoon 1 teaspoon of blueberry filling into the center of each dough circle. Fold over to form a half-moon, pressing edges together to seal. Place shaped pierogi on a floured surface.
05 -
Bring a large pot of salted water to the boil. Working in batches, add pierogi and cook. Once they float, simmer for an additional 2 minutes. Remove with a slotted spoon.
06 -
Serve warm, garnished with sour cream, a sprinkling of sugar, and fresh blueberries as desired.
# Notes:
01 -
Soaking fresh blueberries in cold water prior to drying retains their juiciness.
02 -
Ensure the dough is thoroughly kneaded for a soft yet manageable consistency.
03 -
To avoid sticking during boiling, do not overcrowd the cooking pot.
04 -
For a refined presentation, dust with powdered sugar and add a sprig of mint.