Polish Blueberry Dumplings
Blueberry Pierogi is the best food in Summer, specially made from wild, picked in the forest blueberries. This year I picked blueberries myself, as a matter of fact I didn’t believe I would make it, but I made it! 2 hours in the forest and I got 3 liters of delicious blueberries. It was enough to make pierogi, blueberry yeast rolls and blueberry tincture 😀
- 500 g/ 1.1 lb flour (the best flour for pierogi in Poland is Poznańska flour)
- 1 egg
- 1 tsp salt
- 240 ml hot water (about 60 C) – about one cup
- 500 g/ 1.1 lb blueberries
- 4 tbs sugar
Combine flour with salt in a mixer bowl, add an egg and mix 3 minutes, then slowly add water . Mix all with a hook until the dough is smooth and elastic, it will take about 5 minutes.
Prepare blueberries: Clean them and combine with sugar.
Divide the dough into 4 parts. Cover 3 parts of it with cling foil for later. Roll out one part after another, cut out circles. Place a full tablespoon of blueberries on each circle and stick the edges. Place on a tray sprinkled with flour, so that they did not stick. Cover with kitchen cloth.
Bring water to boil in a large pot. Place a batch of blueberry pierogi to the boiling water, stir so that they didn’t stick to each other. Let them go up to the surface and simmer for 3 minutes. Then take pierogi out of the water to the sieve.
Serve pierogi straight away with a sweet cream (double cream). You can also save them for later, kept in the fridge they will be good for 2 days, if it’s not enough, you can easily freeze them. The best is to freeze pierogi separately on the tray. Once they are frozen, you can place them together in a foil bag or container.
Try also Ruskie Pierogi made by my friend’s Grandma, living near East boarder of Poland: Potato and Cheese Pierogi.
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