Blueberry Pierogi
User Reviews
5
Blueberry Pierogi
Description
Blueberry Pierogi consist of a yeast-free dough combining flour, egg, salt, milk, and water rolled thin and cut into rounds. The filling blends fresh blueberries with sugar and a small amount of flour to thicken juices during cooking. The assembly involves spooning the filling onto dough circles and sealing them before boiling.
Boiling the pierogi in salted water with a bit of oil prevents sticking and cooks the dough to a soft, tender texture while keeping the berries intact inside. The finished pierogi can be served with plain yogurt or sour cream sprinkled with sugar, balancing tartness and sweetness.
The recipe includes a tip for freezing filled pierogi in a single layer before transferring them to containers, enabling convenient storage for 2-3 months. Frozen pierogi cook directly from frozen for 8-12 minutes to a tender finish.
Ingredients
For the Filling
- 1 ¼ c (6 oz) blueberries
- 2 Tbsp sugar
- 2 tsp all-purpose flour unbleached
For the Dough
- 1 ¾ c all-purpose flour unbleached
- 1 egg beaten
- dash salt
- ¼ c milk
- ¼ c water
Cooking
- 2 qts water
- 1 tsp salt
- 1 tsp neutral cooking oil optional, generic cooking oil
To Serve
- ¼ c PLAIN yogurt or sour cream
- 1-2 tsp sugar (to taste)
Instructions
For the Filling
- Wash and dry the blueberries. Set aside. Mix sugar and flour in a small bowl. Set aside.
For the Dough
- In a medium bowl, mix flour and salt. Make a well in the middle of the flour and crack the egg into the well. Mix the egg into the flour until it is evenly distributed.
- Add the milk and mix until evenly distributed. Add the water 1-2 Tbsp at a time, mixing after each addition, until a smooth and soft dough forms.
- Roll the dough out to 1/8” thickness.
- Fill a medium saucepan with 2 quarts of water. Add salt and oil (the oil will help the pierogi from sticking together as it cooks). Cover and bring the water to a boil
- While your water comes to a boil, fill your pierogi. Using a 3 ½ ” cookie cutter (or the mouth of a glass or jar, anything that is roughly 3 ½ inches) cut circles out of the dough. Re-roll the dough scraps as needed until all the dough has been cut.
- Place about a tablespoon of berries on each round of dough. Sprinkle ¼ tsp of the sugar and flour mixture over the berries. Moisten the edge of each dough circle with a little water and fold the dough over the filling. Pinch the edges firmly to create a tight seal.
- Once you have 5-8 pierogi filled and sealed, drop them into the boiling water. Boil the pierogi until the dough is tender, 7-10 minutes.
- Using a large, slotted spoon, remove your cooked pierogi from the boiling water and place onto a plate. Continue with the remaining pierogi.*
To Serve
- Mix the yogurt with sugar to taste. Serve the pierogi topped with the sweetened yogurt, or use the yogurt as a dipping sauce.
Notes
- Freeze filled pierogi in a single layer on a baking sheet before transferring to airtight containers for 2-3 months storage.
- Cook frozen pierogi directly in boiling water for 8-12 minutes until tender and puffy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 232kcal | 12% |
| Carbohydrates | 46.6g | 16% |
| Protein | 7.1g | 14% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 34mg | 11% |
| Sodium | 59mg | 2% |
| Fiber | 2.1g | 8% |
| Sugar | 10.8g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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