I thought I would try the Master Pierogi Recipe from the book From a Polish Country House Kitchen by Anne Applebaum and Danielle Crittenden, which is remarkably similar to my mother's but uses a different mixing technique.
Each dough circle is filled with fresh berries and pinched to seal it shut. The circles were small and the berries were large so I could only fit 2-3 per dumpling.
I placed the filled pierogi on a lightly floured tea towel. Once they're all filled, they're cooked in boiling, salted water just as you would pasta. I ignored the last part of the recipe in the book that has you fry the boiled pierogi in butter - you may see that in restaurants here, but traditionally, they're served freshly boiled with a simple topping.
The dough was the perfect texture: delicate and tender. I did think it was a little too salty, especially with a sweet filling, so I would use only 3/4 tsp salt next time.
The recipe and method are from the book, From a Polish Country House Kitchen and can be found here.
227g fresh blueberries, washed and dried
Traditional Sour Cream Topping:
1 cup/242g sour cream (regular or reduced-fat)
4 tbsp powdered sugar (or to taste)
Stir the sour cream and sugar together until combined. Refrigerate until needed. Serve on the side with freshly cooked fruit-filled pierogi.
I really enjoyed making these...the batch size and labour it brings with it isn't overwhelming but produces enough for a meal. I'm looking forward to trying more recipes from this book which seems to offer traditional Polish recipes with a twist.
I'm sharing this post with Cook-Your-Books hosted by Joyce at Kitchen Flavours. Please visit to see the delicious food that everyone has made this month.