{"id":16967,"date":"2019-06-29T06:34:34","date_gmt":"2019-06-29T12:34:34","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/blueberry-pierogi-recipe-best-pierogi-dough\/"},"modified":"2019-06-29T06:34:34","modified_gmt":"2019-06-29T12:34:34","slug":"blueberry-pierogi-recipe-best-pierogi-dough","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/blueberry-pierogi-recipe-best-pierogi-dough\/","title":{"rendered":"Blueberry Pierogi Recipe + best Pierogi Dough"},"content":{"rendered":"

Along with this easy homemade Blueberry Pierogi recipe I give you the recipe for the best pierogi dough ever! These sweet authentic Polish fruit dumplings are a delicious sweet main or dessert for summer that both kids and adults love! <\/em><\/p>\n

\"blueberry<\/p>\n

Polish Blueberry Pierogi Recipe<\/h2>\n

Sweet fruit pierogi are a well-loved Polish dish that is perfect for summer!<\/p>\n

I know what you’re thinking! These dumplings look a wee bit heavy for a summer dessert! Here’s the thing! In Eastern Europe, pierogi are a main.<\/p>\n

While sweet main courses are not super common on this side of the ocean, eating something sweet as a main is perfectly normal in Germany, Austria and all of Eastern Europe. <\/p>\n

\"homemade<\/p>\n

Most of the sweetness comes from the blueberries, with only a little extra sugar added in if necessary.<\/p>\n

While savory pierogi are often pan-fried, baked, or even deep-fried after being boiled, fruit pierogi are usually just steamed, lending a delicate texture to the more delicate flavor of the fruit.<\/p>\n

This makes these homemade blueberry pierogi healthier than anything bought – and these taste SO MUCH better than those from the frozen aisle. <\/p>\n

How to make the best pierogi dough: <\/h2>\n

Here I share with you my favorite pierogi dough recipe! It’s soft, elastic and easy to roll out. It\u2019s an authentic and traditional polish recipe I came across in a Polish cookbook.<\/p>\n

The recipe page with the pierogi dough had all the stains and bits of dough on it so I knew this must be a good one.<\/p>\n

Pierogi dough is actually pretty easy to make without a recipe. It’s more about getting the right consistency and as you make it more often, you’ll roughly know the rations and which consistency you need and can play around a bit.<\/p>\n

When making pierogi dough for the first time, it’s best to stick to this recipe, which I tested like a gazillion times while writing my first cookbook.<\/p>\n

If the dough is too dry you need to add some warm water, if too wet \u2013 a little bit of flour. The key to the best pierogi dough is, that the dough is well-kneaded! <\/p>\n

\"close-up<\/p>\n

How to make sweet pierogi blueberry filling: <\/h2>\n

For the fruit filling of our blueberry pierogi, we used whole blueberries and sprinkled them with a mixture of sugar and flour for a little extra sweetness and to soak up any juice that was released from the fruit during cooking.<\/p>\n

Blueberries tend to hold their shape well during cooking, so if you would prefer your fruit pierogi to have more of a pie-filling consistency, you will want to coarsely mash your blueberries with the sugar and flour before filling your pierogi.<\/p>\n

Which other sweet pierogi fillings could I use with this pierogi dough recipe? <\/h2>\n