Blueberry Sweet-Sour Pierogi (Farmer’s Cheese Pierogi)

Prep Time: 1 hr

Dough Resting Time: 30 mins

Cook Time: 15 mins

Total Time: 1 hr 45 mins

225 g (1 cup) frozen blueberries , thawed
1/4 cup sour cream (if you are allergic to dairy products, use sour coconut cream for the best flavor)
1 1/2 tsp powdered sugar (or unrefined sugar like cane or brown sugar)

500 g (2 cups) Farmer’s Cheese (if you are allergic to dairy products, use silken tofu or any other favorite plant-based cheese with soft texture)
2 egg yolks (if you are allergic to animal products, use 2 tbsp flax meal or xanthan gum for binding the flour well. Also, applesauce works as a great substitute and add another sweet layer to the dessert)
50 g (1/4 cup) sugar (use brown or cane sugar for unrefined version)
1 teaspoon vanilla extract
1 tablespoon vanilla pudding powder

In a bowl, mix the thawed blueberries with the powdered sugar and the sour cream.
Set aside.

Take a large bowl and add flour and salt; mix well.
In a small pot, warm the water with butter/oil until very warm but not boiled.
Add the hot water liquid to the flour+salt bowl. Stir the dough and water with a spoon until roughly combined.
Now, knead the dough with hand (or with a stand mixer fitted with a hook dough attachment) until it is soft and smooth (for about 15 minutes with hand and 5 minutes with the mixer). It must be kneaded until soft and elastic (after resting, it will get even softer).
Wrap the dough with plastic and leave it to rest for 30 minutes, best at a warmer region/room. Meanwhile, let’s make the sweet Pierogi filling.

Mix the egg yolks (or applesauce/flax meal/xanthan gum) with sugar until well combined.
Add all the other filling ingredients to it and combine well.

Take the resting dough and divide it into 2 parts.
Roll out the first part of the dough (thinly like a tortilla) on a lightly dusted floured surface. Cut out rounds with a biscuit cutter/glass rim.
Gather the scraps left, cover with plastic wrap and set aside for using again (now or later).
Scoop some filling with a teaspoon and place on each of the cut-out dough discs.
Fold the dough over the filling (while packing it in the center) to create a half-moon shape. Press the edges together to seal and crimp them with a fork or your fingers (if you like the edges smooth, skip crimping).
Place the readied pierogi apart on a surface/silicon mat lightly sprinkled with flour. Keep covering them loosely with a kitchen cloth so that they don‘t dry out as you prepare the rest of them.
Repeat with the remaining dough.

Bring a large pot of water to a boil.
Cook the pierogi in batches by adding enough not to make them overlap each other. When they float to the water surface, cook them for another 1-2 minutes. Now, remove them from the water with a slotted spoon. The cooking time will depend on the thickness of the dough. However, their floating to the top and translucent outer layer assures a cooked stage.
Drain well and transfer onto a plate.
Serve with blueberry sour cream sauce. Enjoy!