Blueberry Pierogi Recipes

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

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Steps:

• Bring a pasta pot filled with water to a boil.
• Meanwhile, place the flour on a clean work surface. Create a well in the center and add the egg, oil and salt to the well. Using a fork, beat the wet ingredients together. Pour about 1/2 cup of the warm water into the egg mixture. Using the fork, slowly begin incorporating some of the flour into the wet ingredients. Add 1/4 cup more of the warm water. As the dough begins to come together, use a bench scraper to start incorporating more flour. A shaggy dough will begin to form. Add 1/4 cup more of the warm water and continue to mix the dough. At this point, depending on the temperature and humidity, you may need to add more water; you are looking for a smooth dough that's not too sticky. If you added too much water, sprinkle some more flour over the dough and continue kneading until smooth. Once the dough is formed, knead it until smooth, 3 to 4 minutes. Cover the dough with a damp kitchen towel and let rest 5 minutes.
• Fill a small bowl with water. Roll the dough out until it is thin enough to see your fingers through it, about 1/16 inch thick. Use a 3-inch biscuit cutter to cut out rounds. Place 3 to 5 blueberries on one half of each round. Dab a finger in the water and wet the edges of the dough, then fold the dough over and press the edges to seal each into a half-moon. Repeat with all the rounds.
• Working in batches, drop the pierogis into the boiling water. Cook until they float, 1 to 2 minutes. Transfer the pierogis with a slotted spoon to a baking sheet or platter and sprinkle with the sugar while they are still warm.
• Meanwhile, for the sweet dipping sauce: Whisk together the sour cream, sugar, vanilla paste and salt in a medium bowl. Serve the warm pierogis with the sauce.

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.