Best Blueberry Pierogi Recipes
PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
- Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup
BLUEBERRY PIEROGI
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 the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h12m
Yield 80
Number Of Ingredients 6
Steps:
- Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
- Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
- Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
- Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 2.4 mg, Sugar 2.2 g
UKRAINIAN BLUEBERRY VARENYKY W. BLUEBERRY SAUCE (PEROGY/PIEROGI)
You say Perogy, and I say Varenyky....The names for Eastern European dumplings can be very confusing, even the cause of some good neighbourly arguments! While in Canada, we might lump them all together as the familiar Polish perogy (pierogi or pirogi), each region differs. In Ukraine, boiled dumplings are called varenyky (from the Slavic "to boil"). Pyrohy, or pyrizhky are referred from "to bake" these are made with yeast dough or short crust dough filled with variety of fillings and are baked or deep fried. These irresistible boiled dumplings are best made with wild blueberries. The dough is quite stretchy and shrinks back a bit after cutting, so you will have to stretch it over the blueberries when filling.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 36 varneyky
Number Of Ingredients 15
Steps:
- FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
- FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
- Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
- FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
- Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
- In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
- FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love