Blueberry Pierogi

INGREDIENTS

FOR THE DOUGH

• 4 US cups (500 g) all-purpose flour
• 1 cup (8.45 fl oz, 250 ml) hot milk (or mix half n’ half with hot water)
• 1 teaspoon salt

• FOR THE BLUEBERRY FILLING

  • 2 cups (7 oz, 200 g) blueberries or bilberries (fresh or frozen)
  • 1 tablespoon all-purpose flour

  TOPPING

  • sweetened cream, 12% or 18%
  • a pinch of icing / powdered sugar, to sprinkle

  INSTRUCTIONS

  FOR THE DOUGH

  1. Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough.
  2. Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.
  3. Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.

  FOR THE BLUEBERRY FILLING

  1. Rinse fresh blueberries under a gentle stream of water.
  2. When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).
  3. Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.
  4. Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you’re out of dough and blueberries.

  FINISHING UP

  1. Bring a pot of salted water to a boil. Reduce the heat to a simmer.
  2. Drop dumplings in and cook for 5 to 6 minutes – until they start to float.
  3. In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste – is it sweet enough? If not, add more sugar and repeat.
  4. Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.