Blueberry Pierogi

Method11 steps · about 40 min

1. 1

   Step 1: Sift the 500 g dough flour and mix in its 1 tsp salt. Make a well, add a little hot milk and mix. Knead, gradually adding only enough of the available 250 ml hot milk to form a soft, elastic dough.

   Uses 500 g all-purpose flour for dough · 1 tsp dough salt · Hot milk, up to 250 ml as needed

2. 2

   Step 2: Divide the prepared dough into several parts. Lightly dust the worktop with the separate worktop flour and work with one dough portion at a time.

   Uses The soft prepared dough · Flour as needed for the worktop

3. 3

   Step 3: Roll each dough portion thinly with a rolling pin. Cut rounds with a glass or round cutter; continue with the remaining dough portions.

   Uses All portions of prepared dough

4. 4

   Step 4: Rinse the 200 g fresh blueberries gently.

   Uses 200 g fresh blueberries

5. 5

   Step 5: Spread the rinsed blueberries on a tray lined with paper towels, ready for coating and filling.

   Uses All rinsed fresh blueberries

6. 6

   Step 6: Dry the fresh blueberries gently on the paper towels, spread them on the tray and toss with the separate 1 tbsp flour.

   Uses All prepared fresh blueberries · 1 tbsp flour for berry coating

7. 7

   Step 7: Place about 1 tsp of floured blueberries in the centre of each dough round. Fold over the filling and press the edges firmly together to seal. Continue using the dough rounds and filling; this batch makes approximately 48–50 dumplings.

   Uses The prepared dough rounds · About 1 tsp floured blueberries per dumpling; repeat across the batch

8. 8

   Step 8: Bring enough water for cooking the dumplings to a boil in a pot and add the separate bath salt. Reduce the heat to a simmer.

   Uses Cooking water, enough for the batches · Salt for the cooking water, to taste

9. 9

   Step 9: Lower sealed pierogi into the simmering water in batches. Cook each batch for about 5–6 minutes, until the dumplings float and the dough is cooked and tender; the fruit filling should be hot. Keep later batches out of the pot until ready to cook them.

   Cook each pierogi batch · 5 minUses The assembled uncooked pierogi · The prepared cooking water

10. 10

    Step 10: While the pierogi cook, put some plain cream in a bowl. Stir in powdered sugar a little at a time, tasting until sweet enough for the topping.

    Uses Plain cream for topping, amount unspecified · Powdered sugar to sweeten the cream, to taste

11. 11

    Step 11: Lift each cooked batch from the water with a slotted spoon and plate it. Top with the prepared sweetened cream and sprinkle with the garnish pinch of powdered sugar across the plates. Repeat for the remaining batches.

    Uses The fully cooked pierogi batches · Prepared sweetened cream for topping · 1 pinch powdered sugar across the plated batch