Pierogi are probably the most well known Polish food outside of Poland ...I would say the bagel but they're now so synonymous with New York that I reckon most people don't know of their true origins.
Pierogi are little pasta crescents which can be sweet or savoury, they're boiled and some varieties are then fried. We could have very easily had three courses of pierogi this week but we wanted a bigger variety of dishes. Pierogi are delicious but Poland is more than just one dish.
Savoury pasta parcels are amazing and I have no doubt we would have happily polished off any of the Polish versions, indeed we made varenyky for our Ukraine week, a cheese and potato filled pasta dumpling not unlike pierogi. But neither of us had ever tried a sweet pasta dish until now.
- 295g plain flour
- 95ml boiling water
- 95ml milk
- 0.5 tsp sunflower oil
- 400g blueberries
- 1.5 tbsp Cornflour/Potato starch
- 1 tbsp caster sugar
- Sour cream
- Fresh blueberries
- Mint leaves
- Breadcrumbs fried in butter and sugar
NUTRITIONAL CONTENT PER PORTION
- Calories | 36 (per dumpling)
- Fat | 0.2g
Makes | 40
Prep Time | 50 minutes (plus 30 minutes chilling)
Cooking Time | 2-3 minutes
- In a large bowl stir together the flour, water milk and oil. Turn out onto a work surface and knead for about five minutes until you have a smooth pliable dough. Cover with clingfilm and refrigerate for 30 minutes.
- Stir together the blueberries, cornflour and caster sugar.
- Roll out the dough to about 1.5mm thickness. I used my pasta machine to speed up this process but most Poles just use a rolling pin.
- Cut out circles, put in a teaspoon or two of the blueberries, fold over and seal.
- Bring large pan of water to the boil and cook the pierogi for 2-3 minutes until they float to the surface. Drain and serve with sour cream, fresh blueberries, sprigs of mint and breadcrumbs fried in butter and sugar.