For the body and soul...: Wild blueberry pierogi

I don’t give the exact proportions of water here as it depends on the flour you use. Start with 150 ml, and then add as much water as needed to make firm and elastic dough. The water you’re adding should be hot, wait a little before you continue kneading the dough, to not to burn yourself.

makes about 60 dumplings

500 g all purpose flour
boiling water (see head notes)
pinch of salt
500 ml (2 cups) wild blueberries

1. Sift the flour and salt into a large bowl. Make a whole in the center and pour boiling water into it. Stir the mixture together with a fork, gradually incorporating the flour into the whole.
2. Transfer the dough onto a lightly floured surface and knead until smooth and elastic. Add more water if needed. Wait a little with the kneading after each addition of water, to not to burn yourself.
3. Wrap the dough in plastic wrap or cover with a damp dishtowel and let it rest for at least half an hour at room temperature.
4. Take a workable portion of dough and roll out very thin on a floured surface.
5. Using a drinking glass or round cookie cutter, cut circles (approximately 3 inches in diameter) Roll out each circle a little bit more or stretch it with your fingers; the dough should be very thin.
6. Spoon some blueberries into the center of each circle. Fold each circle in half around filling to form a semicircle, and firmly press edges together with your fingers. The edges should be free of filling.
7. Transfer the pierogi to a lightly floured baking sheet. Cover with a dishtowel.
8. Continue to fill and form pierogi, until all the dough has been used.
9. Cook or freeze uncooked for later use.

Cooking pierogi:
Bring a large pot of salted water to boil. Gently place a few pierogi in boiling water (do not cook more than a few pierogi at a time). Boil, stirring occasionally with a wooden spoon to keep them from sticking to the bottom. When the pierogi are floating on the surface let them cook 2 minutes more. Be careful to not to overcook them. Remove ready pierogi with a slotted spun or skimmer. Serve with cream or melted butter and bread crumbs topping (see recipe below). Sprinkle with sugar.

Freezing pierogi
Place uncooked pierogi on a lightly floured cookie sheet, make sure the pierogi are not touching each other. Place the dish in the freezer.When the pierogi start to freeze and are not sticky anymore, you can transfer them to plastic bag.

Melted butter and bread crumbs topping

4 tbsp butter
2 tbsp bread crumbs

1. Place the bread crumbs into a pan. Cook on a low heat stirring from time to time until the crumbs turn golden brown. Be careful to not to burn them.
2. Add the butter and heat until the butter is bubbling. This will take a couple of minutes.
3. Pour the bread crumbs and butter over the pierogi.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/wild-blueberry-pierogi.html