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Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat…
Ingredients [ For 10 to 11 people ] [ Preparation time : 1h15 minute – Cooking time : 15 minutes ]
For The Pierogi Dough
- 1 cup warm water
- ⅓ cup buttermilk
- ½ Tbsp sour cream
- 1 large egg
- 1 tsp salt
- 4 cups all-purpose, unbleached flour
For The Blueberry Pierogi Filling
- 1 lb blueberries
- ⅓ cup sugar, plus more to sprinkle the top
- In the bowl of your mixer, whisk together 1 cup warm water, ⅓ cup buttermilk, ½ Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended.
- Note: dough can be made by hand but the mixer is much easier.
- Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.
- Add remaining flour ½ cup at a time allowing each addition to incorporate before adding more.
- Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to the sides of the bowl.
- Let the dough knead on speed 2 for 15 minutes.
- The dough will be soft elastic and feel slightly sticky to the touch, but won’t stick to your fingers.
- Sprinkle a clean work surface with flour.
- Working with half of the dough at a time, roll it into a thin disk about ⅛” thick. Flipping the dough over once or twice while rolling will make it easier to work with.
- Cut the dough into circles using a cookie cutter or drinking glass with a 3″ rim.
- Place a round of dough in the palm of your hand with the stickier side up. Add ½ tsp sugar to the center and about 5 blueberries.
- Bring the edges together and pinch tightly to create a strong seal, making sure the sugar does not spill onto the edges.
- Transfer finished pierogi to a floured cutting board.
- Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished.
- In a large pot, bring 4 quarts water to a rolling boil and add ¾ Tbsp salt.
- Carefully place half of finished pierogi in boiling water a few at a time (drop them close to the surface of the water to avoid hot splashes).
- Once pierogi float to the top, cook 1½ to 2 minutes longer then remove with a slotted spoon and place into a colander to drain.
- When plating pierogi, drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other.
- The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is. These are best eaten fresh and warm