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1
To make the dough: sift the flour and icing sugar onto a large wooden board or clean work surface.
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2
Make a well in the centre and pour in the lightly beaten eggs with a few tablespoons of the warm water.
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3
Using a knife, begin to mix together, adding a little more water a tablespoonful at a time.
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4
At first the dough will be quite soft and sticky.
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5
You can use your fingers to bring the dough together into a ball.
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6
Once the dough has come together, swiftly, but briefly, knead the dough on a floured surface for four-to-five minutes.
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7
The dough should become quite elastic.
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8
If it is too wet, add a little more flour.
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9
Put the ball of dough into a bowl and cover with a damp tea towel for half an hour.
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10
Next, sprinkle some more flour onto a board or surface.
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11
Cut the dough into two pieces and begin rolling out until it is about 3mm thick.
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12
Use an inverted glass tumbler, or similar, to cut 8cm circles out of the dough.
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13
Continue until all your dough is used up.
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14
Cover the circles with a damp tea towel until you are ready to start filling.
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15
To fill: place a circle of dough into the palm of your hand and place three or four blueberries into the centre.
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16
Fold the dough over the filling, in half, to make a semi-circle that encloses the blueberries.
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17
Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed.
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18
Lay the Pierogi in rows onto a board lightly dusted with flour and cover with a damp tea towel as you make the rest.
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19
To cook the Pierogi: bring a large pan of water to the boil.
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20
Carefully drop the dumplings in one at a time (you can probably cook around eight in a standard pan).
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21
Keep the water at a gentle boil.
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22
The Pierogi are cooked when they float up to the top, usually after two-to-three minutes.
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23
Drain and set aside.
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24
In a separate bowl, whisk the cream with the cinnamon powder and icing sugar until thick.
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25
Serve the dumplings whilst still warm with a sprinkle of caster sugar or vanilla sugar over the top and a dollop or two of the cinnamon whipped cream.
