Recipe Information
- Level: Easy
- Yield: 8 to 10 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings): Calories 276, Total Fat 5 g, Saturated Fat 2 g, Carbohydrates 52 g, Dietary Fiber 3 g, Sugar 14 g, Protein 6 g, Cholesterol 25 mg, Sodium 73 mg
- Total: 30 min
- Active: 30 min
Discover the magic of blueberry pierogies, a cherished gem in traditional Polish cuisine that steals the show at every family celebration. These juicy, sweet pockets won over my fianc's heart, inspiring me to perfect an authentic Polish dough and bring this delightful treat to your kitchenget ready to impress with bursts of summer flavor in every bite!
Ingredients
For the Dough:
- 3 1/2 to 4 cups Polish flour (maka puszysta; obtainable at Polish specialty shops) or all-purpose flour, plus additional for dusting
- 1 large egg
- 1 tablespoon vegetable oil
- 1/4 teaspoon fine salt
- 1 to 1 1/2 cups warm water
For the Filling:
- 2 pints fresh blueberries
- 1/4 cup sugar
Sweet Dipping Sauce:
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla paste
Instructions
- Bring a large pot of water to a rolling boil.
- While the water heats, mound the flour on a clean work surface and create a well in the center. Add the egg, oil, and salt. Whisk the wet ingredients with a fork, then gradually incorporate 1/2 cup warm water. Mix in flour bit by bit, adding another 1/4 cup water as needed. Use a bench scraper to form a shaggy dough, kneading in more water or flour to achieve a smooth, non-sticky textureknead for 3-4 minutes until silky. Cover with a damp cloth and rest for 5 minutes.
- Pour water into a small dish for sealing. Roll dough to 1/16-inch thickness (thin enough to see your hand through). Cut into 3-inch rounds. Place 3-5 blueberries on the top half of each. Wet the edges, fold into crescents, and crimp securely. Repeat with remaining dough.
- Boil pierogies in batches until they float (1-2 minutes). Scoop out with a slotted spoon onto a platter and dust with sugar while hot.
- For the sauce, whisk sour cream, sugar, and vanilla paste until smooth. Serve warm pierogies with sauce for dippingpure bliss awaits![1][2]
