A simple and proven recipe for blueberries dumplings. Prepared in this way, they are ideal for hot summer days. Pierogi are said to be one of the most recognizable Polish dishes in the world. We always hear about pierogi with sauerkraut and mushrooms, stuffed meat or Russian pierogi, but have you ever eaten sweet pierogi?
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Pierogi – one of the most recognizable Polish dishes in the world. What they really are?
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17.6 oz wheat cake flour
1 medium egg
1.8 oz butter – 1/4 cubes
1 glass of water – 8.5 fl oz
a pinch of salt
About 5.3 oz of blueberries (fresh or frozen)
1 tbsp of flour (wheat or potato)
- Sift flour into a bowl and add a medium-sized egg.
- Add the melted and cooled butter and a pinch of salt.
- Measure 8.5 fl oz of water and pour it into the bowl.
- Stir everything briefly and then put it together into a dough.
- Knead the dough with your hands for about 10 minutes.
- Form dough in a ball shape, put it into a bowl and wrap it.
- Place the dough in the fridge for 30 minutes.
- Rinse fresh blueberries under a gentle stream of water.
- Drain on paper towels, spread on a tray and dust with 1 tablespoon of flour.
- If you use frozen blueberries, then take them out of the freezer just before sticking the dumplings [dumplings are easier to stick with frozen fruit].
- Put the dough on a pastry board, divide it into 3 or 4 parts and on a floured work surface, roll out the dough very thinly, sprinkling the board and the rolling pin with flour.
- Cut out circles with a small glass and put the filling with a spoon into the middle.
- Fold the dough in half and seal the edges well. Place the finished pierogi on a floured board or countertop and cover with a cloth to prevent them from drying out.
- In a large pot, boil salted water and as it boils vigorously, put in the first batch of dumplings (about 15 pieces).
- Once boiling again, reduce the heat to medium and cook the dumplings for about 2 minutes after they surfaced. After dropping pierogi into the water, stir gently with a wooden spoon to prevent them from sticking to the bottom of the pot. Remember that the length of cooking depends on the thickness of the dough.
- Take them out with a straining spoon and place them on a tray or plates keeping the spaces.
- Serve topped with sweet cream or homogenized cheese.