blueberry pierogi √

Makes about 24.

Note: The amount of blueberries needed will depend on the size of the berries. Refrigerated pierogi also are good the next day, reheated briefly in a microwave, for a summery breakfast. From Kim Ode.


• 2 1/2 c. flour

• Pinch salt

• 1 egg, plus 1 egg yolk

• 1/2 c. water

• 2 tbsp. sour cream


• 2 tbsp. powdered sugar

• Zest of 1 lemon

• 2 c. blueberries (depending on size; see Note)

Spiced sour cream:

• 1 c. sour cream

• 1 tbsp. powdered sugar, or more to taste

• 1/4 tsp. freshly ground nutmeg (or cinnamon, if you prefer)


Combine the flour and salt in a bowl, then make a well in the middle. Add the egg, additional yolk, ½ cup water and sour cream. With a fork, start whisking the liquid ingredients, slowly bringing in flour from the sides until the dough comes together. Add a spoonful of water if necessary. Turn the dough out onto a well-floured surface and knead gently, flouring your hands when necessary, until the dough is a smooth, pliable ball. Cover with a towel and let rest for 45 minutes.

In another bowl, toss the powdered sugar with the lemon zest, then add blueberries, tossing to coat.

Begin heating 4 quarts of water in a large pot. While the water is heating, make the pierogi.

Divide the dough in half, keeping one half covered. On a well-floured surface, roll half of the dough until it's 1/8 inch thick. With a glass or round cutter, cut 4-inch rounds, taking care to get as many from the sheet of dough as possible. (You can gather the scraps and roll it once again, but only once, or the dough becomes tough.)

Hold a round in the palm of your hand and drop in 5 to 8 blueberries (depending on size), then bring up the sides and pinch dough together, trying to keep the berries in a single layer as much as possible. (You can also keep the round on the counter while filling, then fold over to seal.) Place pierogi on a floured baking sheet or piece of parchment paper and continue until all the rounds are filled. Repeat with the remaining dough and berries.

With the water at a low boil, drop in the pierogi in batches of 8 and cook for 3 minutes. Remove from the water with a slotted spoon and let drain in a colander. Repeat with the remaining dumplings, transferring the drained pierogi to a plate.

Melt 1 tablespoon of butter in a skillet and sauté the pierogi in batches, turning once until there are a few spots of golden-brown, adding more butter for each batch as necessary.

Stir together the sour cream, sugar and nutmeg. Serve with pierogi.

Nutrition information per serving:

Calories 85 Fat 3 g Sodium 18 mg

Carbohydrates 13 g Saturated fat 1 g Calcium 17 mg

Protein 2 g Cholesterol 21 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, ½ fat.