Fruit pierogi

Ingredients

• 3 cups of flour
• 1 glass of water
• 1 large egg or 2 small eggs
• 1 kg of fruit (strawberries, blueberries, pitted cherries, blackberries)
• ½ cup of bread crumbs
• 1 tablespoon of olive oil
• melted butter, or cream mixed with vanilla sugar, for serving

Mix the flour, water, and egg together, roll out the dough thinly, and cut out circles using a large glass.

Wash and drain the fruit, then mix it with the breadcrumbs.

Decorate each disc, fold it in half, moisten the edges with a little cold water, and then solder them together by clamping.

Boil 2 litres of water with the oil.

Place the pierogi in batches of 5 or 6, and gently stir with a wooden spoon. When they float to the surface, cook for another 2 to 3 minutes.

Skim the surface to remove any foam or debris.

Serve with a generous helping of melted butter or vanilla-flavored cream.