Mixed Berry Pierogi

I didn't eat fruit pierogi while I was in Poland, but an acquaintance, a Polish pilot named Jacek, recommends them highly, so we're including this with our Christmas pierogi. The texture and taste remind me of pancakes with Boysenberry syrup.  This made about 40 pierogi, and I had some filling left over. 



Ingredients

for dough
3 c. flour
1 c. water
1/2 t. salt
1 egg

for filling

3 c. berries, I used blackberries, blueberries, and raspberries
3/4 c. water
1/3 c. sugar
1/2 t. cinnamon
1 t. lemon juice
5 - 6 T bread crumbs
sour cream & brown sugar


Directions

for dough
Combine all ingredients.  Knead dough, until smooth and less sticky.  Or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another 1/2 - 3/4 c. flour.  Wrap in plastic wrap until ready to use. 



for berry filling
Combine berries, water, sugar, cinnamon, and lemon juice; bring to a boil and simmer approximately 20 minutes.  Berries will break-down; add bread crumbs and continue to simmer until thickened.  Refrigerate until chilled and more firm.

to assemble and cook
Roll out dough to 1/8 inch thickness.  Cut into large circles, about 3.5 inches.  Lightly moisten, just around the edge, on half of the circle.  Fill with one teaspoon of berry mixture.  Fold in half, sealing edge, and crimping with a fork. Bring a large pot of water to a boil.  Add about 10 pierogi, stir occasionally, cooking just until they float to the top.  Remove pierogi with a slotted spoon and drain.  Some people will eat the pierogi, as is, at this point.  We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar.

Pierogi can be made in advance.  Freeze them after boiling; thaw and steam or saute when ready to use them.  We're making these to share with family on Christmas day, so they're going in the freezer.   After all this work, I've slipped parchment paper in between the layers of dumplings, just in case.