Blueberry Pierogi Recipe

Polish Blueberry Pierogi Recipe The Polonist

WebOct 1, 2018 · Add pierogi and 3 to 4 tablespoons of water. Cover the pan with a lid, allowing the steam to penetrate the dumplings and warm them …

Rating: 4.6/5(82)
1. Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough.
2. Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.
3. Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.
4. Rinse fresh blueberries under a gentle stream of water.

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Blueberry Pierogi (Pierogi z Jagodami) • Electric Blue …

WebApr 9, 2021 · Step 1: make pierogi dough. Set the kettle on and bring the water to a boil. Sift the flour and salt into a large mixing bowl. Pour in the …

1. To make the filling add the blueberries, sugar and potato starch in a bowl and toss to combine.
2. To make the dough sift the flour and salt into a large mixing bowl.
3. Pour in the boiling water and stir energetically with a fork. Cover the bowl with a tea towel and let the dough rest for 5 minutes.
4. Pour in the cold water and stir. The dough should still look pretty crumbly. Cover again and let the dough rest for 15 minutes.

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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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