Blueberry Perogies
Servings
36
Servings
36
Ingredients
Balsamic Wild Blueberry Sauce
Blueberry Filling for Perogies
Perogy Dough
Instructions
Balsamic Sauce
  1. In a small saucepan over low heat, place blueberries, garlic & honey; stir until mixture begins to boil & thicken. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. Set aside, keeping warm until ready to serve.
Blueberry Filling
  1. Wash & dry blueberries; set aside. In a small dish, combine cornstarch & sugar; set aside.
Perogy Dough
  1. In a large bowl, whisk together flour & salt. In a separate bowl, whisk together egg, sour cream & oil until well mixed. Add liquid ingredients to dry mixture & gently combine. Before the dough is completely mixed, transfer to a lightly floured work surface. Knead dough 7 or 8 times to form a soft ball. Do NOT over-work dough.
  2. Roll out dough to 1/8-inch thickness. Using a 3 1/2-inch cutter, cut circles out of the dough or if you prefer to just cut same size pieces from dough ball. Stretch each to a ‘perogy’ size. Place about 1 tablespoon of berries on each round of dough. Sprinkle 1/4 teaspoon of the sugar/cornstarch mixture over berries. Moisten the edge of each dough circle with a little water & fold the dough over filling. Pinch the edges firmly to create a tight seal.
  3. Place perogies on a baking sheet lined with parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
  4. Fill a large pot with about 8 cups of water. Add 1 teaspoon of salt (+ 1 tsp oil if you wish), cover & bring to a boil. Cook perogies in batches. Stir gently until perogies float, cook about 2-3 minutes. Do not over cook or dough will be tough.
  5. Serve perogies with warm balsamic wild blueberry sauce.