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250g flour, sieved
60g icing sugar
pinch salt
1 lemon, grated
1 free range egg
2 tbspoons sour cream
knob of butter
200g fresh blueberries
2 tbspoons caster sugar
100ml sour cream
These delicious Pierogi (=dumplings) are served all over Poland en not only with a blueberry filling. There are also strawberries, raspberries or red currants hidden inside, you can use any berry you like.
How to make blueberry Pierogi
Put out all ingredients, it works easier.
Zest the lemon and stir the zest into the sieved flour.
Add the salt and make a well in the center of the flour.
Whisk the egg with 2 tbspoons water en 2 tbspoons cream.
Pour the egg mixture into the well.
Work the flour into the well using a fork.
Then you have a bowl full of crumbs.
Turn the crumbs out onto a baking mat.
Knead the pastry smooth by hand.
Cover with cling film and let it rest for 1 hour.
Roll out the pastry to 2mm thickness.
Toss the berries with the 2 tbspoons of caster sugar, do it last minute or they give out juice.
Cut circles out of the pastry.
Place 4-5 berries on the circles.
Seal the circles together in crescent shape.
Please mind! Seal the edges of the dumplings by brushing some water on them.
Bring a big pan of water to the boil.
Lower a few dumplings in the boiling water.
After 2-3 minutes the dumplings float to the top.
Melt the butter and fry the Pierogi golden brown and crisp.
Drain the Pierogi a minute on kitchen paper.
Whisk the sour cream with 30g icing sugar.
Dust with the rest of the icing sugar.
Serve the pierogi with sour cream and some sweetened berries. Cieszyc sie!