Blueberry Pierogi – Recipe for a Sweet Dinner

Servings: approx. 40–50 pieces (for 4–6 people) Preparation time: approx. 1.5–2 hours

Ingredients

For the dough:

• 500 g wheat flour (type 500 or 550)
• 250–300 ml hot water (not boiling, approx. 70–80°C)
• 1 egg
• 1 tablespoon oil or butter
• ½ teaspoon salt

For the filling:

• 500 g fresh blueberries (or frozen, thawed and well-drained)
• 3–4 tablespoons sugar (to taste, depending on the sweetness of the blueberries)
• 1 tablespoon potato starch (optional, to thicken the juice)

For serving:

• 18% sour cream or thick natural yogurt
• Powdered sugar
• Optional: melted butter

Preparing the dough

1. Sift the flour into a large bowl and add the salt.
2. Crack in the egg, pour in the oil/butter, and gradually add the hot water, mixing first with a spoon and then with your hands.
3. Knead the dough for about 5–7 minutes until it is smooth, elastic, and no longer sticks to your hands (if too thin – add flour; if too stiff – add a little water).
4. Wrap in plastic wrap and let rest for 20–30 minutes.

Preparing the filling

1. Wash the blueberries (if fresh) and drain on a sieve.
2. Mix with the sugar and potato starch (prevents juice from leaking during cooking).
3. Set aside for 10 minutes to release the juice – gently drain excess liquid (you can save the juice for a topping).

Shaping the pierogi

1. Divide the dough into 3–4 parts. Roll out one part on a floured surface to a thickness of about 2 mm.
2. Cut out circles with a glass (ø 7–8 cm).
3. Place 1 teaspoon of filling in the center of each circle (not too much!).
4. Firmly seal the edges to form a half-moon. You can crimp the edges with a fork for decoration.
5. Place the finished pierogi on a floured cloth.

Cooking

1. Bring salted water to a boil in a large pot.
2. Add the pierogi in batches (10–12 at a time), stirring gently so they don’t stick to the bottom.
3. After they float to the surface, cook for 2–3 minutes.
4. Remove with a slotted spoon.

Serving

• Pour sour cream over the hot pierogi and sprinkle with powdered sugar.
• Optional: drizzle with melted butter or blueberry juice.

Enjoy your meal! (If using frozen blueberries – thaw them slowly and drain thoroughly so the dough doesn’t get soggy.)