WHAT DO YOU SERVE PIEROGI WITH RECIPES

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
  Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Steps:

• Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough. 
• Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.
• Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.
• Rinse fresh blueberries under a gentle stream of water.
• When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).
• Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.
• Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.
• Bring a pot of salted water to a boil. Reduce the heat to a simmer. 
• Drop dumplings in and cook for 5 to 6 minutes - until they start to float. 
• In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste - is it sweet enough? If not, add more sugar and repeat.
• Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.