Blueberry 'pierogi' with whipped cinnamon cream recipe
Pierogi are Polish dumplings, similar to Italian ravioli or Japanese gyoza, made by hand and filled with a variety of flavours, savoury or sweet.
Here they are made with fresh blueberries and are served with a sprinkling of sugar and some cinnamon whipped cream.
Ingredients
- 500 g plain flour, plus more for floured surface
- 1 tbsp icing sugar
- 1 egg and 1 egg yolk, lightly beaten together
- 250 ml warm water, possibly a little more
- 17.6 oz plain flour, plus more for floured surface
- 1 tbsp icing sugar
- 1 egg and 1 egg yolk, lightly beaten together
- 8.8 fl oz warm water, possibly a little more
- 17.6 oz plain flour, plus more for floured surface
- 1 tbsp icing sugar
- 1 egg and 1 egg yolk, lightly beaten together
- 1.1 cups warm water, possibly a little more
- 500 g fresh blueberries
- 17.6 oz fresh blueberries
- 17.6 oz fresh blueberries
- 250 ml double cream, lightly whipped
- 1 tsp cinnamon powder
- 2 tbsp icing sugar
- 1 sprinkle of caster sugar or vanilla sugar
- 8.8 fl oz double cream, lightly whipped
- 1 tsp cinnamon powder
- 2 tbsp icing sugar
- 1 sprinkle of caster sugar or vanilla sugar
- 1.1 cups double cream, lightly whipped
- 1 tsp cinnamon powder
- 2 tbsp icing sugar
- 1 sprinkle of caster sugar or vanilla sugar
Details
- Cuisine: Polish
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- 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 the Pierogi: 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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