Blueberry Pierogi

01Method

1. 1

   Mound the flour on a clean surface and create a well in the middle. Break the eggs into the well, add the butter, and pour in a small amount of warm water. Begin combining the ingredients, gradually incorporating more water as necessary. Knead thoroughly until the dough becomes smooth and pliable, adjusting with a touch more flour only if the dough is too sticky.

2. 2

   Lightly flour your work surface. Divide the dough into 4 equal portions and roll one portion out to about 3 mm thickness. Use a glass or round cutter to stamp out circles.

3. 3

   Place a small spoonful of blueberries onto each circle and dust with a little sugar. Fold each circle in half to form a half-moon and press the edges firmly to seal. Lay the finished pierogi on a clean kitchen towel. Continue with the remaining dough and filling.

4. 4

   Bring a large pot of lightly salted water to a gentle boil. Cook the pierogi in batches, simmering until they rise to the surface (about 5–7 minutes), then continue cooking for another 2–3 minutes. Remove with a slotted spoon and drain in a colander.