Blueberry Pierogi with Toasted Buttered Breadcrumbs
Blueberry pierogi with honey sour cream and toasted buttered breadcrumbs. Soft, jammy, and made from scratch with a simple Polish dough. Summer in every bite.
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Equipment
- large mixing bowl
- kitchen scale
- Rolling Pin
- Round cutter (about 3 to 3.5 inches) or a wide-mouth glass
- Fork for crimping (optional)
- large pot
- slotted spoon
- small skillet
- cutting board
- Small bowl for the honey śmietana
Ingredients
Pierogi Dough
- 400 g all-purpose flour
- 1 large egg
- 120 g full-fat sour cream
- 130 ml warm water
- ¾ teaspoon fine salt
Blueberry Filling
- 350 g blueberries
- 1½ tablespoons cornstarch
- 1 teaspoon lemon zest
- pinch of salt
Honey Sour Cream
- 120 g full-fat sour cream
- 1½ tablespoons honey
Toasted Buttered Breadcrumbs
- 4 tablespoons unsalted butter
- ¾ cup plain breadcrumbs
- pinch of salt
Instructions
- Add 400 g all-purpose flour and ¾ teaspoon fine salt to a large bowl. Make a well in the center and add 1 large egg, 120 g full-fat sour cream, and 130 ml warm water. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 3 to 5 minutes until smooth and slightly tacky but not sticky. Shape into a ball, cover with a clean towel or plastic wrap, and let it rest for 20 to 30 minutes at room temperature.
- Rinse the fresh blueberries and gently pat them completely dry with paper towels. Dry berries are easier to fill and help prevent excess moisture inside the pierogi.
- In a bowl, combine 350 g blueberries, 1½ tablespoons cornstarch, 1 teaspoon lemon zest, and a pinch of salt. Toss gently until the berries are evenly coated. Set aside. Don't mix this too far in advance or the berries will start releasing their juice before you're ready.
- Stir together 120 g full-fat sour cream and 1½ tablespoons honey in a small bowl. Cover and refrigerate until ready to serve.
- Divide the rested dough into two pieces. Working with one piece at a time and keeping the other covered, roll the dough on a lightly floured surface to about ⅛-inch thickness. Cut into rounds using a 3 to 3.5-inch cutter or the rim of a glass.
- Place one dough round in your palm. Add 5 to 6 blueberries to the center. Fold the dough over to form a half-moon and press the edges together firmly with your fingers. Crimp with a fork or pinch in small pleats to seal completely. Place on a floured surface and cover. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Working in batches of 8 to 10, carefully lower the pierogi into the water. Cook until they float to the surface, then let them cook for 2 to 3 minutes more. The total cooking time is about 4 to 5 minutes per batch. Remove with a slotted spoon.
- While the last batch cooks, melt 4 tablespoons unsalted butter in a small skillet over medium heat. ¾ cup plain breadcrumbs and a pinch of salt. Stir constantly until the crumbs are deep golden and smell nutty, about 3 to 4 minutes. Watch closely because they can burn fast. Remove from heat immediately.
- Plate the warm pierogi and spoon the toasted buttered breadcrumbs generously over the top. Add a dollop of honey śmietana on the side. Finish with a drizzle of honey, fresh blueberries, and a little extra lemon or lime zest if you like. Serve right away.
Notes
Rest the dough. After mixing, let it rest, covered, for 20 to 30 minutes.
Don't overfill. A small spoonful - about 5 to 6 blueberries - is all you need per piece.
Seal tightly. Press the edges firmly with your fingers first, then crimp with a fork or pinch in pleats.
Nutrition
Serving: 5piecesCalories: 510kcalCarbohydrates: 77gProtein: 11gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 71mgSodium: 417mgPotassium: 208mgFiber: 4gSugar: 13gVitamin A: 554IUVitamin C: 6mgCalcium: 87mgIron: 4mg
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