Name: Blueberry Pierogis With Orange Zest
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 4 cups all-purpose flour; 1/4 cup cornstarch; 1-1/2 cup hot water; 1-1/2 tsp. Himalayan salt; 1 Tbsp. melted ghee; 1 cup fresh or frozen blueberries; 1/3 cup light brown sugar; 1-2 tsp. orange zest; 1/3 cup sour cream or Greek yogurt; 2-3 Tbsp. unfiltered honey; Pinch of Himalayan salt; 1-2 oranges for zest; 4 quarts boiling water; 2 tsp. Himalayan salt

Indulge in a delightful dessert with these homemade blueberry pierogi. Bursting with tart blueberries, brown sugar and a hint of citrusy orange zest, these tender dumplings are a delicious way to enjoy summer’s bounty. Topped with a refreshing sauce made with Greek yogurt, honey and a touch more orange zest, they offer a perfect balance of flavors and textures. And the best part? They freeze beautifully, so you can enjoy a taste of summer anytime you crave it.

An Overhead View Shows a White Plate Covered in Blueberry Pierogi With a Helping of Greek Yogurt Sauce.

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Blueberry Pierogis With Orange Zest

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings 45

Calories 60 kcal

Author Iso Rapalo

Ingredients

Dough

4 cups all-purpose flour
1/4 cup cornstarch
1-1/2 cup hot water
1-1/2 tsp. Himalayan salt
1 Tbsp. melted ghee

Filling

1 cup fresh or frozen blueberries
1/3 cup light brown sugar
1-2 tsp. orange zest

Topping

1/3 cup sour cream or Greek yogurt
2-3 Tbsp. unfiltered honey
Pinch of Himalayan salt
1-2 oranges for zest

Cooking

4 quarts boiling water
2 tsp. Himalayan salt

Instructions

In large bowl, sift flour, cornstarch and salt. Carefully add hot water and knead with spatula, by hand or a mixer for 5-8 min. Dough should not be too sticky. Cover with towel or plastic wrap and let rest 30 minutes.
In small bowl, combine blueberries, orange zest and sugar to make the filling.
Sprinkle flour on work surface and roll out half the dough to 1⁄8'' thickness.
Meanwhile, prepare boiling water in 4-quart pan with salt.
Use a 3-inch cookie cutter to make circles in dough. Stretch the circles with your fingers.
To assemble pierogis, spoon blueberry mixture with 3-4 blueberries in the center, carefully press edges together and pinch until completely closed. Use a mixture of flour and water as paste if needed to keep edges together.
Once pierogis are assembled, carefully drop 4-6 in boiling water. They will sink to the bottom and then float. (Note: Carefully wiggle pierogis to prevent them from sticking on the pot).
When pierogis float to the top, cook an additional 2-3 minutes after the floating process. Scoop out with a small colander.
To make dipping sauce, add sour cream, honey, orange zest and a pinch of salt to balance the flavors.
Serve warm or freeze for later.