After me, Mr Weiss probably loves blueberries next and blueberry pierogies next after that. Every summer he waits with anticipation for Veselka’s seasonal blueberry pierogies and has been known to delve in twice in a day… you go boy! Anyway when we got our house, the most exciting thing for him about it was the presence of our very own berry producing bush. We have been waiting for these bad boys to turn blue… and finally
Kinda quaint now compared to the weekends booty…. hee hee hee
I promised I would try and make the pierogies, (what kind of lame ass wife do you think I am?) … the verdict “just as good” but I suspect he may be a little biased.
I googled varies recipes for a dough, cross referenced them, discarded all the ones that seemed too boring (ie. flour and water only UGH) and finally settled on this one, but of course now I can’t find it again to credit, and there are some many different ways to spell pierogie I’ve given up trying. Look no further this dough is awesome, thanks to whoever you are!)
2 c flour
1/2 tsp salt
1 lg egg beaten
1/2 c sour cream
1/4 c butter softened
1 punnet or 1 c blueberries (approx) (depending on how sweet your berries are you can toss them with 2 tbsp sugar)
I did this in a standing mixer with dough hook, totally easy, you can also mix by hand.
In bowl of mixer add flour and salt, mix. Add egg, mix again. Add sour cream and butter (once softened cut into small pieces) and work on medium to low speed for about 5-7 mins, the dough will pull into a ball, then its done.
Wrap in plastic and chill 30 mins or overnight.
Roll out dough on floured surface quite thin, about 1/8 inch. I used a 3 inch diameter water glass to cut circles. Place a few blueberries, you know depending on the size of them this could be anything for 4 – 7 per circle. You just need to be able to fold the dough over into a half moon without it exploding all over the place. Press edges together firmly to seal, score with tines of fork.
Boil the pierogies in a large pot of water. They are done when they float to the top (about 3-5 minutes). Eat immediately with gobs of sour cream.
PS I halved the dough for serving the 2 of us and am going to make the rest up and freeze, so Mr Weiss can have his pierogies anytime. Candidate for a good wife award… I think so.