Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large mixing bowl, combine ricotta, honey, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, frozen blueberries and salt. Mix until well combined. Taste the filling and add more honey or lemon if needed.

Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.

Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.

In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.