Servings: 4
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Blueberry Pierogi Filling
- 21 oz blueberries ~600g, frozen or fresh
- 4 tbsp sugar ~50 grams
- 2 tablespoons cornstarch or 1 tablespoon potato starch
- 2 tablespoons lemon juice optional
- salt for cooking
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Sift Flour: Sift flour into a large bowl.2 cups all-purpose flour
- Add Salt: Add salt and mix.¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Blueberry Mixture: Combine blueberries, sugar, cornstarch, and lemon juice. Allow the mix to sit for 10-15 minutes to extract water. Add water for fresh blueberries; use frozen ones straight from the freezer.21 oz blueberries, 4 tbsp sugar, 2 tablespoons cornstarch, 2 tablespoons lemon juice
- Cook Mixture: Heat the mixture on low until hot and thickened, adjusting taste if necessary. Cool to room temperature and refrigerate if not using immediately.
Combine
- Prepare Dough: Divide the dough into 2-3 parts. Roll out one part on a floured surface until thin yet stretchable. Keep remaining dough wrapped to avoid drying.
- Cut Circles: Cut dough into palm-sized circles using a round object. Re-form remaining dough into a ball.
- Pierogi Filling: Hold a dough circle in your cupped hand, add the blueberry filling, and seal edges to form a pocket. Ensure filling is evenly distributed by giving a gentle side-to-side shake. Place each pierogi on a flour-dusted cookie sheet and cover with a damp towel to prevent drying. If pierogi need to touch, dust the contact points with flour.
Cook
- Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.salt
- Cook: Boil pierogi in batches, stirring to avoid sticking. Once floating, simmer gently for an additional 1-2 minutes. Avoid overcrowding to prevent clumping and uneven cooking.
- Serve: Use a slotted spoon to remove cooked pierogi from water. Serve and enjoy your homemade blueberry pierogi.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!