Blueberry Pierogi

Step 1

Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough.

Step 2

Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.

Step 3

Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.

Step 4

Rinse fresh blueberries under a gentle stream of water.

Step 5

When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).

Step 6

Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.

Step 7

Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.

Step 8

Bring a pot of salted water to a boil. Reduce the heat to a simmer.

Step 9

Drop dumplings in and cook for 5 to 6 minutes - until they start to float.

Step 10

In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste - is it sweet enough? If not, add more sugar and repeat.

Step 11

Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.