Blueberry Pierogi with Cinnamon Cream

Blueberry Pierogi with Cinnamon Cream

Prep Time 1 hour
Cook Time 10 minutes


  • 500 gram plain flour, plus more for floured surface
  • 2 tbsp icing sugar
  • 1 egg, lightly beaten
  • 250 ml /one cup warm water, possibly a little more

For the filling

  • 500 gram fresh blueberries

To serve

  • 250 ml /one cup double cream, lightly whipped
  • 1 tbsp icing sugar
  • 1 tsp cinnamon powder
  • 1 sprinkle of caster sugar or vanilla sugar


To make the dough

  • To make the dough: sift the flour and icing sugar onto a large wooden board or clean work surface. Make a well in the centre and pour in the lightly beaten eggs with a few tablespoons of the warm water. Using a knife, begin to mix together, adding a little more water a tablespoonful at a time. At first the dough will be quite soft and sticky. You can use your fingers to bring the dough together into a ball.
  • Once the dough has come together, swiftly, but briefly, knead the dough on a floured surface for four-to-five minutes. The dough should become quite elastic. If it is too wet, add a little more flour. Put the ball of dough into a bowl and cover with a damp tea towel for half an hour.
  • Next, sprinkle some more flour onto a board or surface. Cut the dough into two pieces and begin rolling out until it is about 3mm thick.
  • Use an inverted glass tumbler, or similar, to cut 8cm circles out of the dough. Continue until all your dough is used up. Cover the circles with a damp tea towel until you are ready to start filling.

To fill

  • Place a circle of dough into the palm of your hand and place three or four blueberries into the centre. Fold the dough over the filling, in half, to make a semi-circle that encloses the blueberries. Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed. Lay the Pierogi in rows onto a board lightly dusted with flour and cover with a damp tea towel as you make the rest.

To cook

  • Bring a large pan of water to the boil. Carefully drop the dumplings in one at a time (you can probably cook around eight in a standard pan). Keep the water at a gentle boil. The Pierogi are cooked when they float up to the top, usually after two-to-three minutes. Drain and set aside.
  • In a separate bowl, whisk the cream with the cinnamon powder and icing sugar until thick. Serve the dumplings whilst still warm with a sprinkle of caster sugar or vanilla sugar over the top and a dollop or two of the cinnamon whipped cream.

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