Uncle Bill’s Blueberry Filling for Perogies

There are certain flavors that transport me back to childhood, to simpler times filled with the warmth of my grandmother’s kitchen. Uncle Bill’s blueberry filling for perogies is one of those magical concoctions. I can still picture him, a gentle giant with flour dusting his apron, meticulously preparing each dumpling. The scent of sweet, bubbling blueberries, a hint of lemon, and the comforting aroma of dough would fill the air, a promise of the delightful treat to come. It was more than just food; it was love served on a plate, a tradition passed down through generations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 16 perogies
• Dietary Type: Vegetarian

Ingredients

This recipe focuses on the star of the show – the luscious blueberry filling. You’ll need a few pantry staples to bring this delightful mixture to life.

For the Blueberry Mixture:

• 3 cups blueberries (fresh or frozen)
• 1 ¼ cups granulated sugar
• ⅓ cup tapioca starch
• 2 teaspoons lemon juice

For Dusting (Optional, but recommended for assembly):

• ½ cup granulated sugar
• ¼ cup tapioca starch

Equipment Needed

While the ingredient list is straightforward, a few key pieces of equipment will make the process smoother:

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Perogy maker or a small round cutter (if making perogies from scratch)

Instructions

Creating Uncle Bill’s blueberry filling is a joy, and the process is designed to maximize the natural sweetness and vibrant color of the blueberries.

1. Prepare the Blueberries: If you are using frozen berries, it’s essential to thaw them completely before proceeding. This ensures they release their juices evenly and cook properly within the perogy. Once thawed, pat them gently with a paper towel if they seem excessively wet.

2. Create the Thickening Blend: In a medium-sized bowl, combine the 1 ¼ cups of granulated sugar with the ⅓ cup of tapioca starch. Whisk these together thoroughly until they are well incorporated. This dry mixture is crucial for thickening the blueberry juices and preventing a watery filling.

3. Coat the Blueberries: Place your blueberries into a large mixing bowl. Pour the sugar and tapioca starch mixture over the berries. Using a spoon or your hands, mix gently but thoroughly to ensure each berry is coated in the sweet, starchy blend.

4. Add a Zest of Citrus: Now, it’s time to introduce the lemon juice. Add the 2 teaspoons of lemon juice to the blueberry mixture. Mix again until everything is well combined. The lemon juice brightens the blueberry flavor, adding a lovely tart counterpoint to the sweetness.

5. Prepare the Perogy Assembly Mix: In a smaller mixing bowl, combine the ½ cup of granulated sugar with the ¼ cup of tapioca starch. Mix these two ingredients together well. This separate mixture will be used to lightly dust your perogy dough during assembly, helping to prevent sticking and adding a subtle sweetness.

6. Assemble Your Perogies: Now, it’s time to put your perogy-making skills to the test. Prepare your dough rounds according to your preferred perogy dough recipe or use pre-made dough. If you are using a perogy maker (a specialized mold), place a dough round over the cavity of the mini form.

7. Fill the Perogies: Sprinkle approximately ¼ teaspoon of the sugar/tapioca starch mixture (from step 5) over the middle of the dough in the mini form. This layer helps to absorb any excess moisture from the filling and adds a delightful texture.

8. Add the Blueberry Filling: Carefully add about 1 tablespoon of the prepared blueberry mixture (from step 4) onto the dusted dough. Be mindful not to overfill, as this can make sealing the perogies difficult.

9. Seal and Trim: Close the mini form over the filling and dough. This action will seal the edges of the perogy. Remove any excess dough that might be squeezed out.

10. Repeat and Continue: Continue this process with the remainder of the blueberry mixture and dough rounds until all your perogies are filled and sealed.

Expert Tips & Tricks

Uncle Bill was a master of efficiency and flavor. Here are a few of his secrets to perfect blueberry perogies:

• Frozen Berry Advantage: While fresh blueberries are wonderful, Uncle Bill often swore by frozen berries for this filling. When frozen, they hold their shape a bit better during the cooking process, preventing them from turning into complete mush. Just be sure to thaw them thoroughly as instructed.
• The Power of Tapioca: Tapioca starch is the unsung hero here. It creates a wonderfully clear and glossy filling, unlike cornstarch which can sometimes result in a cloudier appearance. It also provides a lovely, slightly chewy texture to the fruit.
• Gentle Handling is Key: When mixing the blueberries with the sugar and starch, be gentle. You want to coat them, not crush them. This helps maintain the integrity of the berries.
• Don’t Fear the Dusting: The extra sugar and tapioca starch mixture for dusting might seem like an extra step, but it’s vital for a clean assembly and a slightly crisper perogy exterior.

Serving & Storage Suggestions

These blueberry perogies are a delightful treat and can be served in a few wonderful ways.

Serving:
Serve your freshly made blueberry perogies warm. They are absolutely divine on their own, but for an extra touch of indulgence, try them with a dollop of whipping cream or a scoop of vanilla ice cream. The cool creaminess perfectly complements the warm, sweet berries.

Storage:
Any leftover cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them in a little butter until warmed through and slightly golden, or gently warm them in the oven. Uncooked, unfilled perogy dough can be refrigerated for a day, while the blueberry filling can be stored separately in the refrigerator for 2-3 days. If you plan to freeze uncooked perogies, place them on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an estimated breakdown for Uncle Bill’s Blueberry Filling per perogy (assuming 16 perogies and standard dough):

Nutrient	Amount per Serving	% Daily Value
Calories	100.3 kcal
Calories from Fat	0 kcal
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	0.3 mg	0%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	0.7 g	2%
Sugars	24.6 g	98%
Protein	0.2 g	0%

Note: Nutritional values are estimates and do not include perogy dough or toppings.

Variations & Substitutions

While the classic blueberry is perfection, feel free to experiment with Uncle Bill’s spirit of culinary adventure!

• Berry Blend: Don’t have enough blueberries? Mix them with other berries like raspberries, blackberries, or even chopped strawberries for a more complex flavor profile.
• Spiced Up: For a touch of warmth, add a pinch of cinnamon or nutmeg to the blueberry and sugar mixture.
• Lemon Zest Power: For an even more intense citrus note, add a teaspoon of lemon zest along with the lemon juice.
• Sweetener Swap: If you prefer, you can experiment with other granulated sweeteners, but be mindful that they may affect the texture and moisture content of the filling.

FAQs

Q: Can I use fresh blueberries if I don’t have frozen ones?
A: Absolutely! Fresh blueberries work wonderfully. Just ensure they are clean and dry before mixing with the sugar and tapioca starch.

Q: How do I prevent my perogies from bursting while cooking?
A: Ensure the perogy edges are sealed very well. Overfilling can also cause them to burst, so stick to about 1 tablespoon of filling.

Q: What is the best way to cook these blueberry perogies?
A: Blueberry perogies are traditionally boiled until they float, then pan-fried in butter until golden brown and slightly crispy.

Q: Can I make the filling ahead of time?
A: Yes, the blueberry filling can be prepared a day in advance and stored in the refrigerator. Keep it covered to prevent a skin from forming.

Q: My filling seems too thin, what did I do wrong?
A: Ensure you used the correct amount of tapioca starch and allowed it to meld with the berry juices. If it’s still too thin after cooking, you might need to use slightly more tapioca starch next time or pan-fry the perogies for a little longer to help evaporate excess moisture.

Final Thoughts

Uncle Bill’s blueberry filling recipe is a testament to the beauty of simple, quality ingredients handled with care. It’s a taste of nostalgia, a culinary hug, and a delightful way to bring a touch of homemade joy to your table. I encourage you to gather your loved ones, perhaps even share a story or two as you create these sweet treasures. Whether you serve them warm with a dollop of cream or let them cool for a delightful breakfast treat, these blueberry perogies are sure to be a hit. Don’t hesitate to share your creations and your own family memories with me – I’d love to hear about them!