Blueberry Periogi from Ginger Costantini's Mom Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough
1 slightly beaten egg
1 C milk
1 C water
3 TBS. sour cream
5-6 C flour
Filling
1 quart blueberries
3 TBS sugar
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Directions: |
Directions:Beat egg with water, milk and sour cream. Add flour, 1 C at a time, mixing well after each addition. Dough should be solid and not too sticky. Place under inverted bowl until ready to use. Roll dough out on a floured surface. Then with cookie cutter of glass top cut 3 inches in diameter into rounds. Spoon 1 TBS. of blueberry and sugar mixture on 1/2 of round piece of dough. Fold dough over and crimp the edges to seal. Boil large kettle of water with 1 TBS. salt. Drop dumplings into water and simmer about 5 to 6 minutes. Remove with slotted spoon. Or you can bake dumplings in a hot 375 oven for about 15 minutes or until golden brown. Brush with melted butter and sprinkle with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This can be served as a dessert or with polish sausage as a dinner (similar to pancakes). Mrs. Costantini's Mom used to make these so delicious.
This same dough can be used with different fillings such as mashed potatoes and cheese, sauerkraut and cabbage, apples, peaches, or any berry.
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