I had so much fun last week creating the chocolate chip cookie dough pierogi that I decided to try another dessert pierogi for this week. I will start off by sharing my recipe for chocolate dough. Yes, you heard me, chocolate dough! And it is just as easy as making basic pierogi dough! Then I will share my recipe for blueberry filling and lemon curd. There are so many fillings I have on my item board to pair with chocolate but this one worked out best because blueberries were on sale this week.
Chocolate Pierogi Dough
2 1/2 cup all purpose flour
1/3 cup cocoa poder
1/2-1/3 cup filter water
- Add the all-purpose flour and cocoa powder to a large mixing bowl or stand mixer. Mix till cocoa powder is well incorporated with the flour. Then make a well in the center of the flour with your hand. Add your eggs and water to the well. Use two butter knives to slice open the egg yolks and incorporate into the liquid.
- Use a fork to mix the liquid into the flour working from the center towards the edges of the bowl. If you are using a stand mixer, mix on level 2 for 3-5 minutes.
- When all the liquid is incorporated into the flour and forms a solid ball it is ready to start kneading. Place the dough on a clean surface, to prevent it from sticking to your counter, just sprinkle some flour! Knead the dough for 5-10 minutes. If you are using a stand mixer, use the dough hook and knead the dough for 3-5 minutes on level 3.
- When you are done kneading, place the dough in a large bowl and cover with a warm moist towel. Let it rest for 1 hour. After the time has past, check the dough by pushing your finger in it or stretching it. If the dough quickly springs back it is not ready and you should let it rest longer. For more on making dough or filling dough, refer back to my Basic Pierogi Dough and Easy Potato Filling post.
1/2 cup lemon juice
2 tsp. lemon zest
1/2 cup sugar
6 tbsp. unsalted butter, cup into slices
- Add lemon juice, lemon zest, sugar and eggs to a heavy saucepan and whisk ingredients.
- Stir in butter and cook on low heat. Whisk frequently until the curd starts to thicken. Do not boil or the eggs will cook.
- When the first bubble appears on the surface, remove from heat immediately.
- Transfer lemon curd to a covers bowl and chill for one hour.
4 cups of fresh blueberries
1/2 cup maple syrup
1/4 cup water
3 tbsp. corn starch
- Add blueberries and maple syrup to a heavy saucepan on medium heat.
- In a small mixing bowl, mix water and corn starch. Pour mixture into the blueberries.
- Cook the blueberries unit they boil. Stir on low till the corn starch turns clear.
- Remove from heat and chill till ready for filling the pierogis.
Fill the pierogi with 1 teaspoon of lemon curd and 1 tablespoon of blueberry filling and close the pierogi with a fork or pierogi press. Boil pierogis and serve boiled or fried. I topped mine off with some fresh blueberries, the fillings, and powdered sugar.
As you can see I am having fun trying out new settings on my iPhone 7 for photos. I’m learn new techniques every week!
I hope you enjoy the post and please leave a comment if you have suggestions for new recipes.
Have a great week!