Description
A fruit filed dumpling
Ingredients
Scale
- for dough
- 3 c. flour
- 1 c. water
- 1/2 t. salt
- 1 egg
for filling
- 3 cups berries, I used blackberries, blueberries, and raspberries
- 3/4 cup water
- 1/3 cup sugar.
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 5 – 6 tablespoons bread crumbs
- sour cream & brown sugar
Instructions
for dough
- Combine all ingredients
- Knead dough, until smooth and less sticky, or if using a Kitchen Aid with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour
- Wrap in plastic wrap until ready to use
for berry filling
- Combine berries, water, sugar, cinnamon, and lemon juice in a saucepan; bring to a boil and simmer approximately 20 minutes
- Berries will break-down; add bread crumbs and continue to simmer until thickened
- Refrigerate until chilled and more firm
to assemble and cook
- Roll out dough to 1/8 inch thickness
- Cut into large circles, about 3.5 inches
- Lightly moisten, just around the edge, on half of the circle
- Fill with one teaspoon of berry mixture
- Fold in half, sealing edge, and crimping with a fork.
- Bring a large pot of water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
- Remove pierogi with a slotted spoon and drain
- Some people will eat the pierogi, as is, at this point
- We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar