1-First: whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 tablespoon sour cream, 1 large egg, and 1 teaspoon salt until blended.

2-Using a mixer with a dough hook, add 2 cups of the all-purpose, unbleached flour and mix until incorporated.

3-Gradually add the remaining 2 cups flour until the dough no longer sticks to the bowl, then knead on speed 2 for 15 minutes until it’s soft, elastic, and slightly sticky but not sticking to your fingers.

4-While the dough rests, prepare the blueberry filling by mixing 1 pound blueberries with 1/3 cup sugar.

5-Roll half of the dough to about 1/8 inch thickness on a floured surface and cut into 3-inch circles.

6-Place a circle in your hand, add 1/2 teaspoon sugar and about 5 blueberries, then pinch the edges tightly to seal without spilling sugar on the edges.

7-Repeat the process for the remaining dough.

8-Boil 4 quarts water with 3/4 tablespoon salt, then add half of the pierogi a few at a time.

9-Once they float, cook for another 1.5 to 2 minutes, remove, and drain.

10-When serving, sprinkle sugar between layers to prevent sticking and create a syrup, and serve with sour cream or plain.