In large bowl, sift flour, cornstarch and salt. Carefully add hot water and knead with spatula, by hand or a mixer for 5-8 min. Dough should not be too sticky. Cover with towel or plastic wrap and let rest 30 minutes.

In small bowl, combine blueberries, orange zest and sugar to make the filling.

Sprinkle flour on work surface and roll out half the dough to 1⁄8'' thickness.

Meanwhile, prepare boiling water in 4-quart pan with salt.

Use a 3-inch cookie cutter to make circles in dough. Stretch the circles with your fingers.

To assemble pierogis, spoon blueberry mixture with 3-4 blueberries in the center, carefully press edges together and pinch until completely closed. Use a mixture of flour and water as paste if needed to keep edges together.

Once pierogis are assembled, carefully drop 4-6 in boiling water. They will sink to the bottom and then float. (Note: Carefully wiggle pierogis to prevent them from sticking on the pot).

When pierogis float to the top, cook an additional 2-3 minutes after the floating process. Scoop out with a small colander.

To make dipping sauce, add sour cream, honey, orange zest and a pinch of salt to balance the flavors.

Serve warm or freeze for later.