blueberry pierogi

Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert. 

Blueberry Pierogi

US cups (500 g) all-purpose flour

salt

(7 oz, 200 g) blueberries

all-purpose flour

sweetened cream, 12%

Sift the flour, make a well in the...

Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough. 

Divide the dough into a few parts. Spread...

Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.

Use the rolling pin, roll into a thin...

Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.

Rinse fresh blueberries under a gentle stream of...

Rinse fresh blueberries under a gentle stream of water.

When using frozen berries, remove them from the...

When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).

Dry on paper towels, spread on a tray...

Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.

Place one teaspoon of blueberries in the middle...

Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.

Bring a pot of salted water to a...

Bring a pot of salted water to a boil. Reduce the heat to a simmer. 

Drop dumplings in and cook for 5 to...

Drop dumplings in and cook for 5 to 6 minutes - until they start to float. 

In the meantime, prepare some sweetened cream. Place...

In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste - is it sweet enough? If not, add more sugar and repeat.

Remove pierogi from the pot with a slotted...

Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.

Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat!

Blueberry Pierogi Recipe (VIDEO)

water

buttermilk

sour cream

all-purpose (unbleached flour)

lb blueberrie

sugar (plus more to sprinkle the top)

In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended. Note: dough can be made by hand but the mixer is much easier.

Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.

Add remaining flour 1/2 cup at a time allowing each addition to incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to the sides of the bowl. Let the dough knead on speed 2 for 15 minutes. Dough will be soft elastic and feel slightly sticky to the touch, but won’t stick to your fingers.

Sprinkle a clean work surface with flour. Working with half of the dough at a time, roll it into a thin disk about 1/8" thick. Flipping the dough over once or twice while rolling will make it easier to work with. Cut the dough into circles using a cookie cutter or drinking glass with a 3" rim.

Place a round of dough in the palm of your hand with the stickier side up. Add 1/2 tsp sugar to the center and about 5 blueberries. Bring the edges together and pinch tightly to create a strong seal, making sure the sugar does not spill onto the edges. Transfer finished pierogi to a floured cutting board.

Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished.

In a large pot, bring 4 quarts water to a rolling boil and add 3/4 Tbsp salt. Carefully place half of finished pierogi in boiling water a few at a time (drop them close to the surface of the water to avoid hot splashes). Once pierogi float to the top, cook 1 1/2 to 2 minutes longer then remove with a slotted spoon and place into a colander to drain.

When plating pierogi, drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is. These are best eaten fresh and warm :).

Top 2 blueberry pierogi recipes from across the web

The most viewed blueberry pierogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Blueberry Pierogi

Blueberry Pierogi Recipe (VIDEO)

Top 2 blueberry pierogi recipes from across the web

The most viewed blueberry pierogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Pierogi

Blueberry Pierogi Recipe (VIDEO)

The most viewed blueberry pierogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine