Blueberry Pierogi

Blueberry Pierogi are classic Polish dumplings filled with real summer gems: sweet, juicy blueberries, fresh off the bush. A dollop of sweetened cream balances the acidity of the fruit beautifully. Serve them for lunch or as a scrumptious dessert.

WHAT SHOULD YOU SERVE WITH BLUEBERRY PIEROGI?

Blueberry Pierogi are quite filling, therefore no side dishes are served. Here’s some suggestions for toppings:

• melted butter and a sprinkle of sugar
• sweetened cream, with a few fresh berries as a garnish
• lemon sauce: juice one lemon into a small pot, add 0.5 cup (120 ml) of water, 4 tbsp of sugar and 0.5 cup (120 ml) of whipping cream (30% fat). Set on medium heat and stir continuously, bringing to a boil.
  Move a few tablespoons of sauce into a cup, add 2 teaspoons of flour and mix well with a fork. Move this mixture back into the sauce and continue cooking until it thickens.

 

CAN YOU COOK THESE BLUEBERRY PIEROGI ANOTHER WAY?

Yes. The dough can be made using a different recipe – for example this pierogi dough with sour cream or this gluten-free pierogi dough.

To make Blueberry and Cheese pierogi, you can replace half of the berries with an equal amount of farmer’s cheese (Polish “twaróg” or “ser biały”).

HOW LONG CAN YOU KEEP THESE BLUEBERRY PIEROGI IN THE FRIDGE?

These pierogi can be served both hot and cold. Once served, don’t keep them out for longer than 3 hours.

If you have any leftovers, wait for them to cool. Move them into a container with a lid and chill in the fridge for a maximum of 3 days.

HOW DO I REHEAT THESE BLUEBERRY PIEROGI?

From chilled: these pierogi can be reheated in the microwave, 3 to 4 minutes is usually enough.

For a tastier result, use a frying pan instead. Add a teaspoon of butter and wait for it to melt on a medium heat. Add pierogi and 3 to 4 tablespoons of water. Cover the pan with a lid, allowing the steam to penetrate the dumplings and warm them up. After 3 to 4 minutes, lift the lid. Allow the remaining water to evaporate.Fry for a little bit longer, until pierogi turn slightly golden.

From frozen: Drop pierogi into a pot of boiling water. Cook on medium heat until the water boils again – this usually happens after 3 to 4 minutes. Serve pierogi straight away, or fry them on a frying pan for that extra crisp.

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