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Blueberry pierogi
Pierogi z jagodami, the taste of a Polish July
When wild bilberries ripen in the pine forests of Podlasie and Masuria in July, roadside sellers appear with jars of them and half of Poland makes pierogi z jagodami for lunch. The dumplings are boiled, so the berries burst into a hot, purple, jammy filling inside a soft dough, and they are eaten with cold sweetened soured cream and a dusting of sugar. Cultivated blueberries work well; frozen wild bilberries are closer to the original. Chef's tip: toss the berries with potato starch, but add the sugar only on top when you serve; sugared berries weep juice, and that juice is what makes the pierogi burst.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 14 oz plain flourplus extra for rolling
- ¾ cup warm water
- 1 oz buttermelted
- ½ tsp salt
For the filling
- 16 oz blueberries or wild bilberriesfresh, or frozen and used straight from the freezer
- 1 ½ tbsp potato starchor cornflour
To serve
- 9 oz soured cream (śmietana 18%)well chilled
- 2 tsp vanilla sugar
- 3 tbsp caster sugarfor sprinkling
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Method
0/5 doneStep 1: Mix 14 oz plain flour and ½ tsp salt in a bowl. Stir in 1 oz butter and ¾ cup warm water, then knead for about 6 minutes, until the dough is smooth, soft and no longer sticks to your hands. Cover and rest for 20 minutes.
6 minStep 2: Pick over 16 oz blueberries or wild bilberries, removing stalks. If using fresh, dry them well. Toss with 1 ½ tbsp potato starch just before filling.
Step 3: Roll a third of the dough to 2 mm and cut 8 cm circles. Put 6–8 berries in the centre of each, fold over and pinch the edges very firmly, pressing out the air. Keep finished pierogi on a floured tray, not touching.
Step 4: Bring a large pan of lightly salted water to the boil. Add 10–12 pierogi, stir once gently and simmer. When they float, cook for 1–2 minutes more; you will see the purple colour through the dough. Lift out with a slotted spoon.
4 minStep 5: Stir 2 tsp vanilla sugar into the cold 9 oz soured cream (śmietana 18%). Serve the pierogi hot, with a spoon of cream on top and a sprinkle of 3 tbsp caster sugar. They are best within minutes of cooking.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 10 g
- Carbs
- 86 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blueberry pierogi take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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