Knead the flour, eggs, softened butter, salt and the water in the food processor or with the hand mixer with the dough hook until it no longer sticks to the bowl. If the dough looks too firm or a little crumbly, add one or two small drops of water as you feel. The dough has its perfect consistency when it`s a little elastic.
I recommend dusting the countertop. This helps enormously when rolling out with the rolling pin. But be careful! Too much flour can make the dough stiff. For beginners, a little too little rather than too much.
Roll out the dough large with the rolling pin. It can still be 1 - 3 mm thick.
Cut out round circles with the edge of a glass. If you now take the circles in your hand, it helps to draw them a little wider with your hand.
Place a couple of blueberries in the middle and fold the dough together like a crescent moon. For beginners, it is advisable to take less than more blueberries at the beginning. The blueberries should be completely enclosed. Press the edges of the dough together and either fix with a fork or press small ears.
Put on a saucepan of water about as high as when you cook pasta. Lightly salt the water.
Throw in the pierogi. It is advisable to leave enough space for them, otherwise they could stick together during cooking. When they swim at the top, let them cook for another 4 minutes. (If they are frozen, a little longer.) Skim off with a sieve ladle.
Serve on the plates with a tablespoon of sour cream or crème fraîche. Those who like it a little sweeter are welcome to add a lot of cinnamon sugar.
Good Appetite !
Tip: If you have made too many pierogies or want to take advantage of the blueberry season, you can also freeze the pierogies. You can either layer them between two layers of floured aluminum foil or let them freeze naked and then put them in a freezer bag. They then last forever.
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