Traditional Polish Blueberry Pierogi with Sour Cream

Method

1. In a large bowl, mix flour and salt. Make a well in the center and add egg and water. Mix until a dough forms. Knead for 5 minutes, then let rest for 30 minutes.
2. In a saucepan, combine blueberries, sugar, lemon juice, and cinnamon. Cook over medium heat until berries burst and mixture thickens, about 15 minutes.
3. Roll out dough into thin sheets. Cut into circles and fill with blueberry mixture.
4. Boil pierogi in salted water until they float, about 3-4 minutes. Drain.
5. Serve with a dollop of sour cream on top.