Effortless Blueberry Pierogi z Jagodami (Print Version)
# Ingredients:
→ Dough
01 -
28 grams unsalted butter
02 -
180 milliliters boiling water
03 -
Pinch of salt
04 -
312 grams all-purpose flour
→ Filling
05 -
8 grams all-purpose flour
06 -
36 grams granulated white sugar
07 -
150 grams blueberries (fresh or frozen)
→ Toppings
08 -
Fresh blueberries for topping
09 -
Sour cream for dipping
10 -
Extra granulated sugar, as much as you like
# Instructions:
01 -
Dish up while they're still warm. Put a bit of sour cream on top, toss on some extra sugar, and a handful of fresh blueberries if you want.
02 -
Get a big pot of salty water bubbling. Drop in a few at a time, don’t crowd it. Once they float up, just let them go for two minutes, then scoop out with a slotted spoon.
03 -
Drop about a teaspoon of the berry filling in the center of each dough round. Fold them over, pinch the edges tight so nothing leaks, and lay them out on a floured spot.
04 -
Split the rested dough into 3 or 4 parts. Flatten each chunk into thin sheets on a lightly floured surface. Use a small glass to stamp out circles.
05 -
If your blueberries are fresh, give 'em a rinse and wipe them dry first. Toss the berries with sugar and flour in a bowl till everything’s coated. Using frozen? No need to thaw—just mix them in as you go.
06 -
Scoop the flour into a big bowl, toss in the salt. Pour melted butter into the hot water, then slowly add it to the flour while you stir. Mix and knead it on a floured counter for 7 minutes. If it’s sticky, dust on more flour until it feels soft and smooth but not sticky. Cover with a damp towel and let it sit for half an hour.
# Notes:
01 -
Soak fresh blueberries in cold water, then dry them. It keeps them plump.
02 -
Really knead the dough until it’s soft and easy to work with.
03 -
Don’t fill the pot too full. That keeps the pierogi from sticking together when they cook.
04 -
For a fancy look, dust with powdered sugar and pop a mint leaf on top.