Try a sweet variation on traditional Polish pierogies by stuffing the dumpling with blueberry filling.
- Serves: 12 persons
- For the Filling:
- ½cup sugar
- ¼teaspoon cinnamon
- 1teaspoon lemon juice
- Optional: lemon zest
- 1 ¼pounds blueberries (washed, stems removed)
- For the Dough:
- 1pierogi dough recipe or Nalesniki recipe
Step 1Gather the ingredients.
Step 2In a large saucepan, combine sugar, cinnamon, lemon zest (if using), and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat. Let cool completely.
Step 3When filling pierogi, use a slotted spoon to place three to four blueberries on each piece of dough for pierogi. Use more berries for Nalesniki. Use the reserved sauce to garnish the cooked, plated dumplings or crepes.
Step 4Prepare Georgia's pierogi dough recipe .
Step 5Using a circle-shaped cookie cutter or the bottom of a glass, cut out circles of dough. Place a dollop of filling in the center of the dough and fold it over the filling to make a semi-circle. Pinch the sides with your thumb and finger, making sure the dumpling is well-sealed.
Step 6Bring a large pot of water to a rapid boil and then reduce the heat to a gentle boil. Drop the dumplings into the water one at a time.
Step 7Remove the dumplings from the water when they float to the top, an indication that they are done. It typically takes two to three minutes.
Step 8Drain on a paper towel-lined plate.