DUMPLINGS STUFFED WITH WILD BLUEBERRIES AND SERVED WITH A SUCCULENT SAUCE; BLUEBERRY PIEROGI, POLAND, Kraków & Nature, Poland
Wild Blueberries – 425 grams
Sugar in the Raw – 2 tablespoons
Flour – 300 grams
Hot Water – 1 cup (237ml)
Salt – 1 teaspoon
Blueberry Pierogi – Over the centuries, the Catholic Church and its religious customs significantly influenced the Polish Cuisine. During the religious holidays, the fasting tradition guided people to incorporate fish, vegetable, mushrooms and fruits to the meat-based Polish diet. Pierogi, crescent shaped dumplings with savory or sweet fillings, were featured in the Polish cuisine since many centuries. As explorers, merchants and missionaries traversed Asia and Europe, they carried home exotic culinary recipes. Pierogi, a staple Polish cuisine, are traditionally filled with potatoes and onions, potatoes with white cheese, sweetened white cheese, sauerkraut and mushrooms, ground meat or various fruits. The traditional pierogi dough is made of flour, hot water and a dash of salt. In our family, our favorite savory pierogi are made with sauerkraut and mushrooms, and our favorite sweet pierogi are made with wild forest blueberries. During the summer, entire Polish families venture to the forests to collect ripened wild blueberries. Wild Blueberries have a deep dark color, a sweet and tangy flavor, a small size and high antioxidants’ content. Our Blueberry Pierogi recipe uses fresh frozen wild blueberries produced by Wyman’s of Maine. We roll the dough until it becomes very thin, cut circles in the dough with the rim of a glass and form the pierogi with blueberry stuffing. Our Blueberry Pierogi are boiled and served with a succulent blueberry sauce.
Step 1 – Mix flour, hot water and a dash of salt, then knead well to form the dough. Roll the dough until it becomes very thin and cut circles in the dough with the rim of a glass. Place a half teaspoon of blueberries on each circle, form crescent shaped pierogi and seal tightly the edges. Note: Our recipe uses frozen wild berries, resulting in extra liquid. Use the blueberries in their frozen state when stuffing the pierogi to prevent the juice from leaking.
Step 2 – Mix the remaining frozen blueberries, sugar in the raw and 2 tablespoons of water in the blender until obtaining a smooth consistency. In the sauce pan, cook the blueberry sauce for 5 minutes on medium heat, stirring it frequently.
Step 3 – In a wide pot, bring water and a bit of salt to a boil, and gently put pierogi in the water. Once the pierogi float to the surface, reduce the heat to medium and boil them for few minutes.
Step 4 – In a shallow serving bowl, pour the blueberry sauce and serve the pierogi on the sauce.
Step 5 – Enjoy delicious pierogi with wild blueberries!