Blueberry pierogi secrets: Enhance flavour with this simple trick
Blueberry pierogi are a summer delight for many Poles. Delicate dough, tasty fruit filling, sour cream, and a bit of sugar—what more could you want? It turns out that adding one more inexpensive ingredient inside will make the pierogi even better.
Blueberry pierogi takes us to Polish grandma's summer cuisine. It’s one of the favourite treats for Poles during summer—right next to strawberry pierogi, young potatoes with dill and kefir, green beans with breadcrumbs, beet soup, or fruit soup.
Although it seems that fruit pierogi are a labour-intensive dish, they're neither difficult nor complicated. Perfecting the filling simply requires knowing a few basic rules and one trick. There's no need to buy a ready-made product—making them yourself will make them taste even better.
Recipe for blueberry pierogi: Add to the filling
How to make blueberry pierogi? The most straightforward dough recipe uses only two ingredients: 1 pound of wheat flour type 500 and about 3/4 cup of warm water. Gradually add the water to the flour and knead until the dough is elastic. Then, set it aside for 15 minutes to rest, divide it into several smaller pieces, and roll it out to a thickness of about 1/16 inch. Use a glass or a cutter to cut out circles from the dough.
The filling for blueberry pierogi is more than just fruit. Add four tablespoons of powdered sugar and a little-known ingredient—two tablespoons of potato starch—to three cups of blueberries. This will help the fruit juice thicken and not leak out while enhancing the blueberry flavour.
Blueberry pierogi - what to serve with?
What to serve with blueberry pierogi? The best option is the classic—sour cream and sugar. However, we can try other options—whipped cream, homogenized cheese, skyr, or yogurt. Another good idea is to sprinkle blueberries on top or puree them into a sauce to pour over the pierogi.
