Polish pierogi with blueberry filling, also available with strawberry filling

Ingredients for 4 servings:

• 370 g flour
• 110 ml water
• 1 egg(s)
• 15 g butter
• 1 tsp salt
• 250 g blueberries or strawberries
• 4 tbsp sour cream or crème fraîche
• n. B. cinnamon sugar

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Fruity and unusual warm dessert, not too sweet

Knead the flour, eggs, softened butter, salt, and water in a food processor or with a hand mixer fitted with the dough hook until you have a nice dough that no longer sticks to the bowl. If the dough seems too stiff or a little crumbly, add a little water or two to taste. The dough has the perfect consistency when it’s a little elastic. I recommend flouring your work surface. This helps enormously when rolling out with a rolling pin. But be careful! Too much flour can make the dough stiff, so for beginners, it’s better to use a little too little than too much. Roll out the dough with a rolling pin. It should still be 1-3 mm thick. Use the edge of a glass to cut out round circles. If you now hold the circles in your hand, it helps to stretch them out a little with your hand. Place a few blueberries in the center of each one and fold the dough together like a half-moon. For beginners, it’s better to use fewer blueberries rather than too many. The blueberries should be completely covered. Press the edges of the dough together and either secure with a fork or press small “ears” into the dough. Bring a pot of water to a boil, about as deep as you would for boiling pasta. Lightly salt the water. Drop the pierogi in. It’s recommended to leave enough space for them, as otherwise they might stick together during cooking. When they float to the top, cook for about 4 more minutes. (If frozen, cook for a little longer.) Scoop out the excess liquid with a slotted spoon. Serve on plates with a tablespoon of sour cream or crème fraîche. Those who like it a little sweeter can add a generous sprinkle of cinnamon sugar. Enjoy! Tip: If you’ve made too many pierogi or want to take advantage of the blueberry season, you can also freeze them. You can either layer them between two layers of floured aluminum foil or freeze them “naked” and then place them in a freezer bag. They’ll keep virtually forever.