Blueberry Pierogi

Meal: Dinner
Cuisine: Polish
Ingredient: Fruit
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest

Directions

5 SERVINGS

Contributor: Martyna Hogendorf, Slow Food USA Table Talk Recipe Contest, Winner
Category: Taste Tradition

• Prep Time: 30 minutes
• Cooking Time: 10 minutes

1. Put flour into a large, shallow bowl, and form a neat little well in the center.
2. Crack the egg inside the well, also add the oil, salt and water. With a fork, carefully beat these ingredients without mixing the flour.
3. Slowly incorporate the flour, mix with a wooden spoon until a soft dough forms.
4. Transfer dough to a floured surface and knead away – till it’s nice and smooth and elastic (here’s your workout: around 8 minutes of kneading). Let it rest for five minutes, covered.
5. Cut a chunk off the dough and roll to 1/8th inch thick.
6. Using a glass with about a 3 inch diameter, cut out as many circles as you can fit.
7. Cradle each circle in your palm, and put a spoonful of berries in the center.
8. Enclose, enveloping the berries, and pinch the edges together to seal. You may lightly wet the dough edges to make them stick. Be fanciful, crimp with a fork, if you so desire.
9. Line the dumplings up on a kitchen towel, cover to prevent from drying out.
10. Bring a big pot of lightly salted water to boil. Add half of the pierogi, stirring now and again to prevent them from sticking. Cook five minutes.
11. Transfer with a slotted spoon to a plate (cook the remaining pierogis). Serve with a dollop of sour cream, and a sprinkling of sugar.

The Story Behind the Recipe: Grandmothers have secret powers of creating magnificent meals. While spending summers in Poland, I have fond memories of homemade, extraordinary blueberry pierogi (Polish dumplings). As kids, we would go on quests for wild blueberries in the nearby forest. Our grandmother would prepare the dough with eggs from the coop, kneading thoroughly, and producing dozens of pierogi. Served with fresh cream, the most amazing aspect of the dish was the explosive purple color on our plates, and the sweet, tangy and rich flavor. Today my family uses locally grown blueberries, organic eggs and cream to reminisce of grandmother's magic.

To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.

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