Blueberry pierogi

Sweet fruit pierogi made from scratch. These homemade blueberry pierogies are served with sour cream and sugar. A delicious flavour variation of a Polish classic.

Course Dessert, Main Course

Cuisine Polish

Keyword blueberry pierogi, fruit pierogi, polish pierogi

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings people

Calories 635kcal

Author Eva | Electric Blue Food

Equipment

Mixing bowls
Fork, spoon
Rolling pin
Cookie cutter
Pot and skimmer

Ingredients

400 g flour
250 ml boiling water
3 tbsp vegetable oil
pinch of salt
500 g blueberries
2 tbsp potato starch
6 tbsp sugar
4 tbsp sour cream

Metric - US Customary

Instructions

To make the filling add the blueberries, sugar and potato starch in a bowl and toss to combine.
To make the dough sift the flour and salt into a large mixing bowl. Pour in the oil and then the boiling water and stir with a spatula. Cover the bowl with a tea towel and allow the dough to cool a bit for 5 minutes.
Turn the dough over a working surface and knead 5-10 minutes, until homogeneous. Depending on the flour used you may need to add a minimal amount of water to get the right consistency. Good pierogi dough should feel soft and elastic to the tough but not sticky. Adjust with either an extra dusting of flour if sticky or by wetting your hands if too dry. Form it into a ball and cover it with an upside down bowl. Rest 10 minutes.
Cut out about 1/3 of the dough and place it on a lightly floured surface. Keep the rest of the dough under the bowl to prevent it from drying out. With a rolling pin roll out the dough until about 2 mm thick. Keep in mind not to flip the rolled-out dough as you want to keep one side stickier with no flour on it.
Cut out circles with a cookie cutter or the rim of a glass. If the dough is elastic enough you should be able to further thin it to 1 mm by lightly pulling at it when you take each circle in your hands. However, if your dough is not very elastic, use the rolling pin to roll out each circle individually to thin them to 1 mm.
Have one dough circle in the palm of your hand and add about 1 tbsp of filling to it. Close the pierogi in half, pressing the edges of the dough to close it. Watch out for juice leakage. To tighten the seal and give a nice finish, pinch the edges between your fingers. Place your unbaked pierogis on a tray lined with baking paper to prevent them from sticking to the surface they lay on.
Cut out another third from the dough ball and knead together with cutouts from the first batch. Roll out and cut out circles, then fill and form pierogi. Repeat until all of the dough is used up.
Cook in lightly salted boiling water for 3-5 minutes until they float. Cooking time depends on thickness. Remove from boiling water using a skimmer.
Plate the cooked pierogi and top with sour cream and extra sugar, if desired.

Notes

The nutritional information provided is made by an online calculator and meant as a guideline only. The suggested serving size is meant if having blueberry pierogi as dessert. Double if serving blueberry pierogi as main.

Nutrition