You’ve definitely heard of pierogi, those delectable dumplings from Poland, but what about sweet ones? These pierogis with blueberries inside (babcine pierogi z jagodami) are a distinctive and flavorful after-dinner treat. Polish cuisine dictates that pierogi be served with melted butter, soured cream, extra sugar, and blueberries on top.
| Prep Time: | 1 hr |
| Cook Time: | 12 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 80 |
| Yield: | 80 pierogi |
Ingredients
- 8 cups all-purpose flour, or more as needed
- 2 eggs
- 6 tablespoons unsalted butter
- 2 cups lukewarm water, or as needed
- 5 cups fresh blueberries
- ½ cup white sugar
Instructions
- Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
- Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
- Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
- Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts
| Calories | 65 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 2 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |