Blueberry Pierogi

(by Ela Bobak)

Filling:

2 c. blueberries

1 t. sugar (or to taste)

1 - 2 lb. twaróg or other soft white cheese such as farmer’s cheese

Dough:

1 3/4 c. flour

1 egg

1/2 c. water

1 T. soft butter

To serve:

melted butter

sugar

(optional) whipped cream

Mix fillings ingredients and set aside.

Place flour on a wooden board or in a bowl, and pour on the hot water.

Mix with a spoon until a soft mass starts to form, then add butter and egg.

Knead dough with hands until firm.

Roll our dough with a rolling pin, and use a glass cup to make the circles.

Add about 1 T. filling to center of each circle, and pinch the edges firmly (if you don't have a pierogi device like we do).

Cook in boiling water for 7 - 10 minutes until tender.

Top with melted butter, a sprinkle of sugar and optional whipped cream.

(Read Coming to America, the story that accompanies this recipe.)