Blueberry Pierogi

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

  1. 8 cups all-purpose flour, or more as needed
  2. 2 eggs
  3. 6 tablespoons unsalted butter
  4. 2 cups lukewarm water, or as needed
  5. 5 cups fresh blueberries
  6. ½ cup white sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

 

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