Are you looking for another pierogi recipe or just other things to do with blueberries?

Deanna

Deanna,
I'm looking for another pierogi recipe that uses blueberries.

Thanks in advance,
April

Here's my pierogi recipe. I give several filling options including blueberries. Some people put sour cream in the dough, but I never have.

Pierogies

I think there are as many different spellings as there are variations to pierogies. This recipe is for potato and cheese pierogies. This makes lots (70 pierogies?).

Ingredients

1 egg, beaten
3 cups flour
Water
5-6 potatoes (Yukon Gold work well)
½ lb cheese (I like American, traditionally FarmerÂs cheese or cottage cheese was use)
2 tablespoons butter
3-4 tablespoons milk

Peel the potatoes and cut into equal size chunks. Put in a pan and cover with water. Bring to a boil and boil gently for 20 minutes or until tender when pierced with a fork. Drain and return to the pot. Add milk, butter and cheese and start mashing with a potato masher. Mash until free of lumps.

In a separate container, mix one egg, 3 cups of flour an enough water to make a dough. Do not overwork dough or you will get tough pierogies.

Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles. In the center of the circle, place a heaping teaspoon of potato filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 pierogies into the boiling water (careful not to have edges tough or the pierogies will become glued together. Cover and boil for 5 minutes or until they float. Remove pierogies with a slotted spoon an put in a large bowl. Pat with butter.

Continue procedure until the dough is tough to work.

Alternate fillings

Blueberry Filling
6 cups fresh blueberries
2 tablespoons sugar

Mix fruit and sugar. Fill pierogies immediately before juice is drawn out of fruit.

Cherry Filling
6 cups pitted tart cherries
2 tablespoons sugar
Mix fruit and sugar. Fill pierogies immediately before juice is drawn out of fruit.

Meat Filling
1 ½ lbs ground cooked pork or beef
2 tablespoons butter
1 medium chopped onion
2 eggs, beaten
Salt and pepper to taste

Melt butter in a large skillet. Add onion and sauté until tender. Stir in egg and cooked meat. Sauté over medium heat about 5 minutes. Season with salt and pepper. Let cool before filling pierogies.

Fresh Mushroom and Onion Filling
¼ cup butter
3 lbs fresh mushrooms, diced
2 medium onions, diced
â cup bread crumbs
Salt and pepper to taste

Melt 2 tablespoons butter in a large skillet. A mushrooms; sauté over low heat until tender. Place sautéed mushrooms in a medium bowl. Melt remaining butter in the skillet. Add onions; sauté over medium heat until tender. Let cool. Stir in bread crumbs. Stir mixture into sautéed mushrooms. Season with salt and pepper.

Hints, tips tricks an how to cheat
For the fruit filled pierogies, I like to add a little sugar to...

Ok, as for sweeteneing blueberries, sugar tends to make the berry liquid boil and expand too much. Here, without added sugar, but instead a sweetener like Splenda, I find that I don't get a lot of boil over when its cooking or baking. Also, I add a little Clear Jel to thicken it. When I used to make muffins, I would spoon some jam into the batter and put a bit more batter on top and then bake. The jam would boil out due to all the sugar and would sometimes burn before the muffin was done. Now, I when I make a jam filled muffin, its done with a Splenda jam instead and the end result is that the filling stays put for the most part. Blinzes are another option.

booberry
do you freeze those cheese pierogies? If so, at what point in the process do you freeze them. I love pierogies, but I've never made. Having them in the freezer would be great.
thanks

I have never frozen them. There are 2 Polish groceries where my Mom lives and they freeze the ones they make. I do believe they boil them first and then freeze.

Mine are made fresh and placed flat on a floured cookie sheet and frozen, just like ravioli. I bag them once they are frozen hard. I like to lightly simmer and a little water, to thaw, and then lightly brown them a little.