Best 3 Blueberry Pierogies Recipes
**Blueberry Pierogies: A Delightful Fusion of Sweet and Savory Flavors**
Indulge in the delectable experience of blueberry pierogies, a culinary masterpiece that harmoniously blends sweet and savory flavors. These delightful dumplings, originating from Eastern Europe, are crafted with a delicate dough that encases a luscious filling of plump, juicy blueberries, complemented by a hint of tangy cheese. Savor the burst of blueberry sweetness in every bite, perfectly balanced by the subtle saltiness of the cheese. Whether you prefer them pan-fried until golden brown or boiled to perfection, blueberry pierogies promise an unforgettable culinary journey. Accompanied by a dollop of sour cream and a sprinkle of fresh herbs, they elevate any meal into an extraordinary occasion. This comprehensive guide presents a collection of carefully curated blueberry pierogie recipes, catering to diverse tastes and preferences. Discover the classic boiled pierogies, offering a comforting and traditional experience. Embark on a culinary adventure with pan-fried pierogies, where the crispy exterior yields to a soft and flavorful interior. Delight in the unique flavors of baked pierogies, showcasing a crispy crust and a tender filling. Each recipe is meticulously crafted to ensure a successful and enjoyable cooking experience, guiding you through the process of creating these delightful dumplings from scratch.
PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
- Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup
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.
BLUEBERRY PIEROGI
You've probably heard of savory pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi (babcine pierogi z jagodami) are a unique and fruity after-dinner dessert. Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h12m
Yield 80
Number Of Ingredients 6
Steps:
- Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
- Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
- Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
- Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 2.4 mg, Sugar 2.2 g
Tips:
- Ensure you use fresh, ripe blueberries. Fresh blueberries are more flavorful and will not release too much juice, resulting in soggy pierogies.
- If you don't have fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them before using.
- Gently toss the blueberries with a little flour before adding them to the filling. This will help prevent the blueberries from releasing too much juice and making the filling runny.
- Use a large pot of boiling salted water to cook the pierogies. This will help them cook evenly and prevent them from sticking together.
- Cook the pierogies until they float to the top of the water and are cooked through. This should take about 3 minutes.
- Serve the pierogies immediately with your favorite toppings, such as sour cream, butter, or fruit preserves.
Conclusion:
Blueberry pierogies are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up fresh blueberries during the summer months. With a little planning and effort, you can easily make blueberry pierogies at home. So next time you're looking for a fun and easy recipe to try, give these blueberry pierogies a try. You won't be disappointed!
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