You've probably heard of savory pierogi—those delicious Polish dumplings—but what about sweet? These blueberry-filled pierogi (babcine pierogi z jagodami) are a unique and fruity after-dinner dessert. Serve pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.
Ingredients
- 8 cups all-purpose flour , or more as needed
- 2 eggs
- 6 tablespoons unsalted butter
- 2 cups lukewarm water , or as needed
Instructions
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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.
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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.
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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.
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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.
Nutrition Facts
Per serving
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