Blueberry Pierogi

Ingredients

• 8 cups all-purpose flour , or more as needed
• 2 eggs
• 6 tablespoons unsalted butter
• 2 cups lukewarm water , or as needed

Instructions

1. 1

   Place 8 cups flour on a clean work surface; make a well in the center. Crack eggs into well, add butter, and pour in a little warm water; start mixing together, adding a bit more water if needed. Knead dough well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.

2. 2

   Dust a work surface with flour. Cut dough into 4 pieces; roll out 1 piece to 1/8-inch thickness. Cut dough into circles using a glass or a round pastry cutter.

3. 3

   Fill each dough circle with 1 teaspoon blueberries; sprinkle with sugar. Fold dough into a half-moon shape; seal edges. Set aside on a tea towel. Repeat with remaining dough, blueberries, and sugar.

4. 4

   Bring a large pan of salted water to a gentle boil. Add pierogi, in batches; cook until they float to the surface, 5 to 7 minutes, then cook 2 to 3 minutes more. Transfer to a colander with a slotted spoon; drain.