Pierogi z Jagodami
Soft potato-and-cheese dumplings stuffed with tart blueberries, boiled until they float, then pan-fried until golden. A classic Polish comfort dessert served warm with sour cream.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 1 lb russet potatoes
- 1.5 cups all-purpose flour
- ¾ cup sharp cheddar cheese, grated
- 1.5 cups fresh blueberries
- 4 tbsp butter
- ¾ cup sour cream
Instructions
- 1
Fill a large pot three-quarters full with water and set it on high heat to bring to a boil, about 15 minutes — you will use this for boiling the pierogi.
- 2
While water heats, peel the potatoes, cut each lengthwise in half, then cut each half crosswise into thirds so you have large chunks, roughly 2 inches across.
- 3
Place potato chunks in a medium pot, cover with cold water, set to high heat, and boil until a fork easily pierces each chunk to the center, about 12 minutes.
- 4
Drain potatoes in a colander and let them sit for 1 minute so excess moisture evaporates.
- 5
While potatoes cool slightly, grate the cheddar cheese using a box grater's small-hole side into a small bowl.
- 6
Press warm potatoes through a potato ricer into a large bowl, or mash with a fork until completely smooth with no lumps.
- 7
Add grated cheese to mashed potatoes, then sprinkle flour over the top in three additions, stirring with a fork after each addition until the mixture looks like wet sand.
- 8
Once flour is fully incorporated, sprinkle a bit more flour on a clean counter and knead the dough by pressing it away from you with the heel of your hand, folding it back, and repeating for about 30 seconds until it becomes smooth and slightly tacky.
- 9
Roll the dough into a cylinder about 2 inches thick, then cut it crosswise into 12 equal pieces.
- 10
Flatten one dough piece with your palm into a disc about 3 inches across, place 5 or 6 blueberries in the center, then fold the edges up and pinch them together at the top to seal.
- 11
Repeat step 10 with remaining dough pieces and blueberries until you have 12 sealed dumplings.
- 12
Once the large pot of water reaches a rolling boil, carefully slide all 12 dumplings into it — do this slowly so the water doesn't splash.
- 13
Stir gently once with a wooden spoon, then wait until the dumplings float to the surface, about 3 minutes.
- 14
Once floating, cook for another 2 minutes, then remove each dumpling with a slotted spoon and place on a plate.
- 15
Heat 4 tablespoons of butter in a 12-inch skillet over medium-high heat until it foams and the foam subsides, about 1 minute.
- 16
Place all boiled dumplings flat-side down in the skillet and let them sit undisturbed for 2 minutes until the bottom turns golden brown.
- 17
Divide the pierogi among four plates, spoon a dollop of sour cream (about 3 tablespoons per plate) on top, and serve while warm.
Tools you’ll need
- large pot
- medium pot
- colander
- potato ricer or fork
- large mixing bowl
- small bowl
- box grater
- wooden spoon
- 12-inch skillet
- slotted spoon
- cutting board
- chef's knife
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