Blueberry Pierogi with Mango Basil Puree
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 pierogi
For the pierogi wrappers:
  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup hot (almost boiling) water
For the filling:
  • 1 pint blueberries
  • 1 tbsp sugar
  • zest of one lemon
For the mango puree:
  • 1 mango, peeled and diced
  • 1 tbsp water
  • 1 tsp lime juice
  • 1 tsp fresh basil (4-6 leaves)
  1. Make the pierogi wrappers: Combine flour and salt in a mixing bowl. Slowly pour in the hot water, while using a fork to mix it in at first. As the mixture cools down, carefully use your hands to mix together the water and flour as it starts to come together in a doughy ball. Lightly dust your work surface with flour, and using a rolling pin, start to roll the dough out. You want the dough to be about 1/8" thick- not too thin that it breaks, but not too thick that it is chewy when cooked. Continue to dust on small amounts of flour if the dough gets too tacky. Using a circular cutter (or an upside-down large mug, or any other glass with a circular top), cut the dough into circles and set aside.
  2. Make the filling: Put blueberries, sugar and lemon zest in another bowl. Stir to combine. I placed about 6-8 blueberries in the middle of my prepared pierogi wrappers, but you may find you need to put more or less depending on the size of your wrappers. Once your blueberries are placed, fold over one side of the wrapper, and press down with your fingers to seal. Be careful not to tear the wrapper as you fold. These should look like little empanadas or dumplings. You could make a fancy fold-over or crimp edge if you'd like, but I just pressed them together.
  3. Make the mango-basil puree: In a food processor or mini-chopper, add the diced mango, 1 tbsp water, lime juice, and basil. Pulse for about 20 seconds, or until the puree is to the consistency you'd like.
  4. Cook the pierogi: Boil about 3 cups of water over high heat. Once boiling, carefully add 4-6 pierogi at a time. Cook for 7 minutes, then carefully remove with a slotted spoon. Serve alongside the mango puree, and enjoy!
Recipe by Total Noms at