Blueberry Dumplings Pierogi (Pierogi z Jagodami)

Ingredients

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🧾 Ingredients for Blueberry Dumplings Pierogi

For the Dough:

- 2 cups all-purpose flour

- 1/2 tsp salt

- 1 large egg

- 1/2 cup warm water

- 2 tbsp melted butter

For the Blueberry Filling:

- 2 cups fresh blueberries (or frozen, thawed and drained)

- 1/4 cup granulated sugar

- 1 tsp lemon juice

- 1 tbsp cornstarch

For Serving:

- Sour cream or whipped cream

- Powdered sugar (optional)

- Melted butter (optional)

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Instructions

🥟 How to Make Blueberry Dumplings Pierogi (Step-by-Step) 1. Prepare the Dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the egg, warm water, and melted butter. Mix until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover with a clean towel and let rest for 20 minutes.

2. Make the Blueberry Filling

In a bowl, gently toss blueberries with sugar, lemon juice, and cornstarch. If using frozen berries, thaw and drain well to avoid watery filling.

3. Roll and Cut the Dough

Divide dough in half. Roll out one portion on a floured surface to about 1/8 inch thickness. Use a 3-inch round cutter or glass to cut circles.

4. Fill and Seal the Pierogi

Add 1–2 teaspoons of filling to each dough circle. Fold into a half-moon, pressing the edges to seal. Crimp edges with a fork to secure tightly.

5. Boil the Pierogi

Bring a large pot of salted water to a gentle boil. Add pierogi in batches. Cook for 3–5 minutes or until they float. Remove with a slotted spoon.

6. Optional: Pan-Fry for Crispiness

In a skillet, melt butter over medium heat. Fry pierogi on each side for 1–2 minutes until golden brown.