Blueberry Pierogi Recipe Video

Blueberry Pierogi ('z jagodami') Everyday Healthy …

WebJun 15, 2019 · 1. Combine dough ingredients: To a large bowl add the flour, salt, oil and gradually add the water stirring all the time to combine. 2. …

1. Rinse and gently dry the blueberries using a paper towel.
2. To make the dough place the flour, salt and butter (or oil) on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If it sticks to your hands add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 20 minutes.
3. Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using a glass with a rim diameter of about 7 cm (or a little bigger if you prefer) make round shapes (gather up the excess dough and add to the other dough part).
4. Place 4-5 blueberries in the middle of each dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together removing any air bubbles - go over the edge twice for each dumpling.

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Blueberry Pierogi Recipe (VIDEO) NatashasKitchen.com

WebAug 2, 2016 · Instructions. In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large …

1. In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended. Note: dough can be made by hand but the mixer is much easier.
2. Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.
3. Add remaining flour 1/2 cup at a time allowing each addition to incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to the sides of the bowl. Let the dough knead on speed 2 for 15 minutes. Dough will be soft elastic and feel slightly sticky to the touch, but won’t stick to your fingers.
4. Sprinkle a clean work surface with flour. Working with half of the dough at a time, roll it into a thin disk about 1/8" thick. Flipping the dough over once or twice while rolling will make it easier to work with. Cut the dough into circles using a cookie cutter or drinking glass with a 3" rim.

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