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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Awaisu Maibindiga
[email protected]I've never had blueberry pierogies before, but I'm so glad I tried this recipe. They're amazing!
Kailash Thapa
[email protected]These pierogies are the perfect comfort food. They're warm, filling, and delicious.
1234 Mahabur
[email protected]I made these pierogies for a potluck and they were a big hit. Everyone loved the unique flavor combination.
Leah Herrington
[email protected]These pierogies were a fun and easy project to make with my kids. They loved helping me assemble and cook them.
HEY STOB IT
[email protected]I'm not a big fan of pierogies, but these blueberry ones were actually pretty good. The filling was sweet and tart, and the dough was cooked perfectly.
Cheyenne Garnett
[email protected]These pierogies were just okay. The filling was bland and the dough was too thick.
Chasity Davison
[email protected]I was a little disappointed with these pierogies. The dough was a bit tough and the filling was too sweet for my taste.
Regina Pritchard
[email protected]These blueberry pierogies were a delightful treat. The filling was bursting with flavor and the dough was soft and fluffy.
Misty Martinez
[email protected]I love pierogies and these blueberry ones are no exception. They're the perfect combination of sweet and savory.
Joosep Lepp
[email protected]These were a little more work than I expected, but they were worth it. The blueberry filling was delicious and the dough was cooked to perfection.
Josh Lelush
[email protected]I've never made pierogies before, but this recipe was easy to follow and the results were amazing. The blueberry filling was the perfect balance of sweet and tart.
Mahmood Bhurgri
[email protected]These pierogies were so easy to make and they turned out so delicious! I love the combination of sweet blueberries and savory dough.
Richard C.Tetteh Patterson
[email protected]I made these blueberry pierogies for my family and they were a hit! The filling was sweet and juicy, and the dough was perfectly cooked. I will definitely be making these again.