Saturday, August 22, 2020

Blueberry Pierogi with Lemon Thyme



Blueberry Pierogi with Lemon Thyme


My Easy Homemade Blueberry Pierogi Recipe contains the simplest pierogi pasta recipes! These sweet Polish dumplings are a delicious and sweet summer treat or a dessert that youngsters and adults alike love!

ingredient
For the pierogi dough:
2 cups of 250 g flour, 8 oz
1 teaspoon salt
1/2 cup warm water
2 tablespoons of oil
1 egg yolk
For stuffing
2 1/2 cups blueberries, frozen 250 g
5 tablespoons sugar
1 tablespoon cornstarch
3 teaspoons lemon thyme

Instructions
1.Combine the flour and salt in your stand mixer bowl equipped with a spoon. Combine the wet ingredients in another bowl. Mix and knead for about 10 minutes until a soft, fluffy ball forms that do not stick with the edges of the bowl. If necessary, add a touch flour.
2.Shape the dough into a ball. Transfer the pierogi dough balls to a bowl lined with kitchen towels and allow them to sit at temperature for half-hour .
3.Roll out the dough until smooth. employing a 3 or 4 inch round kitchen utensil , cut the dough. Collect leftovers, cover with wrapping and put aside . you'll apply it later.
4.Using a teaspoonful, spread the blueberry filling everywhere the mixture before folding.
5.With clean, dry hands, fold the dough over the filling to form a half moon shape. Press the sides together, seal and bend together with your fingers sort of a pie. If the dough is dry, wet the sides with egg before pressing the sides . Roll up, chop, and fill in leftovers.
6.Pierogi are often boiled fresh or frozen. to try to to this, bring an outsized pot of salted water to a boil. bring back a boil and drop 10 to 12 pierogi at a time in hot but not boiling water. Stir it once so it doesn't stick with rock bottom of the pan. When the pierogi rises to the surface, cook for two to three minutes or until the dough is cooked through. I cook mine for about 7 minutes.
7.Remove your blueberry pierogi with a slotted spoon over an outsized serving or butter-coated plate. Note that the pierogi will stay together and tear if you are trying to separate them if you drain them during a colander, so avoid doing that!
8.Repeat until all pierogi are cooked. Serve with melted butter, sprinkle with powdered sugar or soured cream . Or a mixture thereof! Or fry in melted butter until golden brown.