Dairy-Free Polish Blueberry Pierogi (Pierogi z Jagodami)
Sweet and juicy blueberry-filled pierogi, made completely dairy-free. A delightful and safe Polish breakfast or dessert.
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Ingredients
- 2 cups All-Purpose Flour
- 0.75 cup Warm Water
- 2 tablespoons Sunflower Oil
- 0.5 teaspoon Salt
- 2 cups Blueberries
- 0.5 cup Sugar
- 0.5 cup Dairy-Free Sour Cream
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the flour and salt. Gradually add the warm water and sunflower oil, mixing until a dough forms.
- 2Knead the dough for 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- 3In a bowl, combine the blueberries and sugar.
- 4Roll out the dough thinly on a lightly floured surface. Use a round cutter or glass to cut out circles.
- 5Place a spoonful of the blueberry mixture in the center of each circle. Fold the dough over to form a half-moon shape, and crimp the edges to seal.
- 6Bring a large pot of water to a boil. Gently drop the pierogi into the boiling water, a few at a time.
- 7Cook for 3-5 minutes, or until the pierogi float to the surface and are cooked through.
- 8Remove with a slotted spoon and drain.
- 9Serve warm with dairy-free sour cream.
Substitutions
Sour Cream → Dairy-Free Sour Cream (sunflower seed or coconut based)
For serving, adds creaminess and tang.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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