BLUEBERRY PIEROGIES
You've probably heard of savory pierogies but blueberry pierogies are quite traditional in the Polish culture. These are at every single one of my fiancé's family parties! Impressing him was #1 so I tried my hand at making Polish dough instead of my go-to pasta dough!
Provided by Jackie Rothong
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a pasta pot filled with water to a boil.
- Meanwhile, place the flour on a clean work surface. Create a well in the center and add the egg, oil and salt to the well. Using a fork, beat the wet ingredients together. Pour about 1/2 cup of the warm water into the egg mixture. Using the fork, slowly begin incorporating some of the flour into the wet ingredients. Add 1/4 cup more of the warm water. As the dough begins to come together, use a bench scraper to start incorporating more flour. A shaggy dough will begin to form. Add 1/4 cup more of the warm water and continue to mix the dough. At this point, depending on the temperature and humidity, you may need to add more water; you are looking for a smooth dough that's not too sticky. If you added too much water, sprinkle some more flour over the dough and continue kneading until smooth. Once the dough is formed, knead it until smooth, 3 to 4 minutes. Cover the dough with a damp kitchen towel and let rest 5 minutes.
- Fill a small bowl with water. Roll the dough out until it is thin enough to see your fingers through it, about 1/16 inch thick. Use a 3-inch biscuit cutter to cut out rounds. Place 3 to 5 blueberries on one half of each round. Dab a finger in the water and wet the edges of the dough, then fold the dough over and press the edges to seal each into a half-moon. Repeat with all the rounds.
- Working in batches, drop the pierogis into the boiling water. Cook until they float, 1 to 2 minutes. Transfer the pierogis with a slotted spoon to a baking sheet or platter and sprinkle with the sugar while they are still warm.
- Meanwhile, for the sweet dipping sauce: Whisk together the sour cream, sugar, vanilla paste and salt in a medium bowl. Serve the warm pierogis with the sauce.
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aqib bhutto
[email protected]Overall, these blueberry pierogies were a good recipe. They were easy to make and they tasted great. I would definitely recommend them to anyone who loves blueberries.
Eamin Sheikh
[email protected]I had a hard time getting the dough to come together. I ended up adding a bit more water and then it was fine.
MGAK 44
[email protected]These pierogies were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Aliasghar Brohi
[email protected]I'm not a fan of blueberries, but I still enjoyed these pierogies. The dough was very good and the pierogies were cooked perfectly.
Sarah09 Sheridan
[email protected]These pierogies are perfect for a summer party. They're light and refreshing, and the blueberry filling is a nice change from the usual potato or cheese filling.
Abdullah Al Nur
[email protected]I added a bit of cinnamon to the blueberry filling and it was amazing! It gave the pierogies a warm and cozy flavor.
Farazaleeyofficial
[email protected]I followed the recipe exactly and the pierogies turned out great! I would definitely recommend this recipe to anyone who loves blueberries.
Wilson Atu
[email protected]These pierogies were a bit more work to make than I expected, but they were worth it. They were so good!
Saydur Rahman
[email protected]I'm not usually a fan of pierogies, but these blueberry ones were delicious! The dough was perfectly cooked and the blueberry filling was bursting with flavor.
Mehar Qureshi
[email protected]I made these pierogies for a party and they were a huge success! Everyone loved them. The blueberry filling was especially popular.
Iqbal Ali
[email protected]These blueberry pierogies were a hit! The dough was light and fluffy, and the blueberry filling was sweet and juicy. I will definitely be making these again.