Weekender Bahrain, Sunday, December 17 2017

BLUEBERRY PIEROGI

admin 22-Nov-2017

BLUEBERRY PIEROGI

Pierogi were at one time considered to be a dish for the poor. During the seventeenth century, they came to be considered the staple food of Poland and gained popularity with the nobility as well as the peasants, so much so it is now considered to be the national dish of Poland. Made from a basic dough, these dumplings are inexpensive and versatile; fillings can be savoury or sweet. A variety of shapes and fillings were adopted for special occasions. Often,in English, you will see the plural of pierogi
written as pierogis or pierogies, but in Polish, pierogi is the plural ofpieróg, which is the generic term for dumpling.
Although I have given a recipe for blueberry pierogi, why not have a go making this with a variety of fillings? You know what
they say, variety is the spice of life.

WHAT YOU NEED

For the Filling
• 165g blueberries
• 2 tbs sugar
• 2 tsp all-purpose flour
For the Dough
• 225g all-purpose flour
• 1 egg, beaten
• pinch salt
• 60ml milk
To Serve
• Yoghurt
• Sugar or honey

WHAT TO DO

For the filling.
• Wash and dry the blueberries.
• Set aside.
• Mix the sugar and flour in a small bowl.
• Set aside.

For the dough.
• In a medium bowl, mix the flour and salt.
• Make a well in the middle and crack the egg into the well.
• Mix the egg into the flour until evenly distributed.
• Add the milk and stir well.
• Add the water 1-2 tbs at a time, until a smooth and soft dough forms.
• Roll the dough out to about 3mm thick.
• Add 2 litres of water, salt and little oil to a medium saucepan (the oil will help to stop the pierogi sticking
together)
• Cover and bring to the boil.
• Using a 9cm cookie cutter (or anything that is roughly 9cm in diameter) cut the dough into circles.
• Re-roll the scraps until all the dough is used.
• Place a tablespoon of berries on each round of dough.
• Sprinkle ¼ tsp of the sugar and flour mixture over the berries.
• Moisten the edge of each circle with a little water and fold the dough over the filling.
• Pinch the edges firmly to create a tight seal.
• When between 5-8 pierogi are filled and sealed, drop them into the boiling water.
• Boil until the dough is tender- 7-10 minutes.
• Use a large, slotted spoon, to remove the cooked pierogi water.
• Place on a plate.
• Continue cooking the remaining pierogi.

To Serve:
Mix the yogurt with the sugar or honey to taste. Serve the pierogi topped with the sweetened yogurt, or use the yogurt as a dipping sauce.
Note: Greek style yoghurt and honey are particularly good with this dish.