About this recipe:You've probably heard of savoury pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi are a unique and fruity after-dinner pud.
Makes: 80 pierogi
1kg plain flour
500ml warm water
100g caster sugar
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Method Prep:30min › Cook:15min › Ready in:45min
Prepare the pierogi dough: Place the flour on a clean work surface. Make a well in the centre. Crack in the eggs, add the butter and pour in a little of the warm water. Start mixing, then add a bit more of the water. Knead well, continuing to add more water as needed. Continue kneading till dough is soft and smooth, adding a little more flour only if needed.
Working with 1/4 of the dough, roll out to a thickness of 3mm on a floured work surface. Cut into rounds using a glass or round pastry cutter.
To each round, add a teaspoon of blueberries, then sprinkle with sugar. Fold dough over into a half-moon shape and pinch edges together to seal. Set aside on a tea towel and repeat with remaining dough and berries.
Bring a large pan of salted water to the boil. Once boiling, gradually add the pierogi. Once they float to the surface, cook just a bit longer, then remove with a slotted spoon and place in a colander to drain. Serve warm.
Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.