Blueberry Pierogi

Dessert pierogi are a truly special treat—and the perfect vehicle for dollops and dollops of whipped cream.

• 4 cups all-purpose flour
• 2 tsp salt
• 1 1/2 cups cool water
• 6 tbsp melted butter
• For the blueberry filling
• 2 1/2 cups blueberries
• 3 tbsp sugar
• 1 tbsp cornstarch

INSTRUCTIONS

1. Mix the flour and salt in a large bowl, and add the water and melted butter. Mix
2. with a wooden spoon until combined, and then knead the dough with your hands until smooth (2 minutes). Cover with plastic wrap, and let rest 2 to 4 hours.
3. Roll out the rested dough to 1/8-inch thickness on a lightly floured surface.
4. Using a small glass (or cookie cutter), cut the dough into circles.
5. Place the blueberries in a medium-sized bowl, and toss them with the sugar and cornstarch. Pick up a cut circle, give it a gentle stretch and place a teaspoon of blueberries in the centre of it. Fold the dough over the filling to create a half-moon shape, and pinch the edges closed. Place the pierogi on a floured tea towel, and repeat the process.
6. Fill a large Dutch oven with water, and bring it to a rolling boil.
7. Add the pierogi 12 at a time, and gently stir the water with a wooden spoon. When the pierogi float to the surface, let them cook for 2 minutes and then transfer them to a serving dish greased with butter. Serve immediately with a little butter and a generous dollop of whipped cream.