Pierogi z Jagodami (Polish Bilberry Dumplings) is a traditional Polish recipe for a classic dessert dish of flour dumplings filled with a mix of bilberries and sour cream thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Bilberry Dumplings (Pierogi z Jagodami).
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Ingredients:
For the Dough:
150g plain flour
85ml hot water
pinch of salt
For the Filling:
100g bilberries
1 tbsp sugar
1 tbsp dried breadcrumbs
120ml sour cream
Method:
Begin with the dough. Sift together the flour and salt into a bowl. Pour over the boiling water and start kneading as soon as the mixture becomes cool enough to handle. Bring the mixture together as a dough then knead until smooth and elastic. Cover in clingfilm (plastic wrap) and refrigerate for 1 hour.
In the meantime, prepare the filling. Combine the berries with the sugar and the breadcrumbs then set aside. As soon as the dough has chilled sufficiently flour a work surface then use a rolling pin to roll out the dough as thinly as possible. Use a glass or pastry cutter to cut out rounds of the dough (re-roll the scraps to make more). Fill each circle with between 1/2 and 1 tsp of the bilberry mix (depending on the size of the pastry circles) then fold the pastry over and crimp with the tines of a fork to form half moons.
Bring a pan of salted water to a boil, add the dumplings and cook for about 5 minutes, or until done. Drain and serve hot with the sour cream.
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