Blueberry Pierogi

Ingredients

• 1 1/4 c (6 oz) blueberries
• 2 Tbsp sugar
• 2 tsp unbleached all purpose flour
• 1 3/4 c unbleached all purpose flour
• 1 egg, (beaten)
• dash salt
• 1/4 c milk
• 1/4 c water
• 2 qts water
• 1 tsp salt
• 1 tsp oil ((optional))
• 1/4 c plain yogurt (or sour cream)
• 1-2 tsp sugar ((to taste))

Instructions

1. 1

   --- For the Filling ---

2. 2

   Wash and dry the blueberries. Set aside. Mix sugar and flour in a small bowl. Set aside.

3. 3

   --- For the Dough ---

4. 4

   In a medium bowl, mix flour and salt. Make a well in the middle of the flour and crack the egg into the well. Mix the egg into the flour until it is evenly distributed.

5. 5

   Add the milk and mix until evenly distributed. Add the water 1-2 Tbsp at a time, mixing after each addition, until a smooth and soft dough forms.

6. 6

   Roll the dough out to 1/8” thickness.

7. 7

   Fill a medium saucepan with 2 quarts of water. Add salt and oil (the oil will help the pierogi from sticking together as it cooks). Cover and bring the water to a boil

8. 8

   While your water comes to a boil, fill your pierogi. Using a 3 ½ ” cookie cutter (or the mouth of a glass or jar, anything that is roughly 3 ½ inches) cut circles out of the dough. Re-roll the dough scraps as needed until all the dough has been cut.

9. 9

   Place about a tablespoon of berries on each round of dough. Sprinkle ¼ tsp of the sugar and flour mixture over the berries. Moisten the edge of each dough circle with a little water and fold the dough over the filling. Pinch the edges firmly to create a tight seal.

10. 10

    Once you have 5-8 pierogi filled and sealed, drop them into the boiling water. Boil the pierogi until the dough is tender, 7-10 minutes.

11. 11

    Using a large, slotted spoon, remove your cooked pierogi from the boiling water and place onto a plate. Continue with the remaining pierogi.*

12. 12

    --- To Serve ---

13. 13

    Mix the yogurt with sugar to taste. Serve the pierogi topped with the sweetened yogurt, or use the yogurt as a dipping sauce.