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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.
Source: Poland Daily 24