Blueberry Pierogi with Cinnamon Cream
Blueberry Pierogi with Cinnamon Cream
Ingredients
- 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
Instructions
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.