Blueberry pierogi are the fruit version of one of Poland’s culinary landmarks: pierogi, Polish dumplings. A sweet delicious blueberry filling is the star in these fruit pierogi, that are usually served with sour cream and sugar. Is this dessert? I’d have pierogi with blueberries as a main, but they can surely work as dessert, too. Here’s how to make sweet pierogi with step by step photos.
Polish cuisine might not be the most exclusive or the most popular in the world, but it does have its fair share of foods that everybody knows. Pierogi are the brightest star. But they are mostly renown for their savoury fillings:
- cheese and potatoes (pierogi ruskie)
- meat (pierogi z mięsem)
- mushroom and cabbage (pierogi z grzybami i kapustą)
and this is just to name a few. But have you ever heard of pierogi z jagodami (blueberry pierogi)?
Fruit pierogi are somewhat more niche. Yet some low key restaurants and milk bars have them on the menu. Babcia Malina – one of my recommendations on places to have Polish food in Krakow – has some wicked wild strawberry pierogi. Those that we ate the most at home, though, were pierogi with blueberries.
How to make blueberry pierogi
Got you some cravings for a food that’s not so easy to come by? No problem! Making homemade blueberry pierogi is rather easy and does not require a lot of expensive ingredients. In fact, if you can go blueberry picking somewhere near, you’ve got the main ingredient covered for free!
The other ingredients you will need are:
- potato starch
- vegetable oil
- sour cream
So, basically, a bunch of blueberries and some kitchen staples. The sour cream is not needed in the pierogi recipe itself, but it is used as condiment on cooked pierogi. You could skip it, maybe add some butter instead, but I really like my sour cream in Polish foods.
The blueberry filling
Here’s the blueberry pierogi recipe with step by step instructions and pictures. For detailed quantities, please refer to the recipe card below. Since the dough works best when slightly sticky, we don’t want to let it dry as we make the filling, so that will have to be the first thing we prepare.
- Combine the blueberries, sugar and potato starch in a bowl and toss. Be gentle with the blueberries and try not to squash them. Being combined with sugar they will release some juice, but we are adding the starch to help absorbe it.
Can I use frozen blueberries? Yes, of course. Although I mostly make blueberry pierogi as an excuse to use up the blueberries I harvest in the forest, I have made pierogi with frozen blueberries. My recommendation would be to not thaw, but toss with sugar and starch when frozen.
Even if sugar coating them frozen, blueberries thaw rather quickly at room temperature. Thawed blueberries will release even more juice than fresh ones do, so be very careful when filling the pierogi. Some juice may leak and it will just stain the edges of your pierogi purple. As long as you properly pinch the pierogi sealed, that’s no big deal. In fact, I quite like those that are slightly purple.
How to make pierogi dough
Pierogi dough has 2 characteristics: it is made with boiling water and it is quite hard to knead. But don’t worry, you don’t need to knead it when you add the hot water, so there is no burning hazard as long as you handle the kettle safely.
- Sift the flour and salt into a large mixing bowl.
- Pour in the boiling water and stir energically with a fork. Cover the bowl with a tea towel and let the dough rest for 5 minutes.
- Pour in the cold water and stir. The dough should still look pretty crumbly. Cover again and let the dough rest for 15 minutes.
- Pour in the vegetable oil and transfer the dough to a working surface. Knead the work for 5-10 minutes until you get a uniform ball.
- Cut out about 1/3 of the dough and roll it out on a floured surface. Make sure to not turn the sheet of dough at any time, as you want to make sure that the side facing up stays sticky.
- Cut out circles with a cookie cutter or the rim of a glass.
- Since the pierogi dough is rather hard to roll out, I usually get to 2-3 mm, cut out the circles, then roll those even thinner until the dough is about 1 mm thick.
- Repeat until you have portioned out all of the dough and you have about 30 thin pastry circles.
How to assemble the pierogi
- Have one dough circle in the palm of one hand and add about 1 tbsp of filling to it.
- Fold the pierogi trapping the filling inside, pressing the edges of the dough to close it in. Watch out for juice leakage, try to keep the pierogi horizontal.
- To tighten the seal and give a nice finish, pinch the edges between your fingers.
- Place your unbaked pierogies on a tray lined with baking paper to prevent them from sticking to the surface they lay on.
Help! My edges won’t stick together! If your dough has been sitting too long before you got to the filling part, the edges may not stick when pressed together. To avoid this problem you can:
- lightly wet the edges to make them stickier by running a wet finger around the edge of the pastry circle;
- work in batches: roll out one batch, fill it, then proceed rolling out another batch, and so on;
- get an assistant and work as a team: one rolls out the dough, the other assembles. That’s how my grandma and my mom worked!
Cooking and serving
When all of your blueberry pierogi are ready, it’s cook time! Pierogi cook like any type of fresh pasta: in lightly salted boiling water. Add them to the boiling water and cook for 3-4 minutes, until they float. Cooking time depends on thickness of the dough – if yours is quite thick, you may need a couple of minutes more.
I recommend to cook the pierogi in batches and take the cooked ones out of the water using a skimmer. The use of a skimmer is recommended even if making just a small batch that fits the pot all at once. Cooked pierogi might be too soft to sustain draining through a colander like regular pasta.
Plate the cooked pierogi and top with sour cream and sugar. Smacznego!
This blueberry pierogi recipe has been originally published in August 2015, the first Polish recipe I wrote on this blog. I had met up with some Polish-Canadian colleagues after some heavy bilberry harvesting and we joined forces to make blueberry pierogi at home. I have updated this post with new images, but there is one I want to keep, from that pierogi making day years ago. Making pierogi requires more than just 2 hands, and this pictures really sums it up. So now get your friends and throw a pierogi party! Nobody resists the blueberry ones. Just like then, my reference has been this pierogi dough recipe.
Don’t have what you need? Pin this recipe for later!
Sweet fruit pierogi from scratch. Homemade blueberry pierogi served with sour cream and sugar.
- 450 g flour
- 1/2 tsp salt
- 180 ml boiling water
- 60 ml cold water
- 1 tsp vegetable oil
- 500 g blueberries
- 2 tbsp potato starch
- 6 tbsp sugar
- 4 tbsp sour cream
To make the filling add the blueberries, sugar and potato starch in a bowl and toss to combine.
To make the dough sift the flour and salt into a large mixing bowl.
Pour in the boiling water and stir energically with a fork. Cover the bowl with a tea towel and let the dough rest for 5 minutes.
Pour in the cold water and stir. The dough should still look pretty crumbly. Cover again and let the dough rest for 15 minutes.
Pour in the vegetable oil and transfer the dough to a working surface. Knead the work for 5-10 minutes until you get a uniform ball.
Cut out about 1/3 of the dough and roll it out on a floured surface. Do not turn the dough as you want to keep one side sticky for easier assembling.
Cut out circles with a cookie cutter or the rim of a glass. Roll out each circle individually to thin them until they are 1 mm thick.
Have one dough circle in the palm of your hand and add about 1 tbsp of filling to it. Close the pierogi in half, pressing the edges of the dough to close it. Watch out for juice leakage.
To tighten the seal and give a nice finish, pinch the edges between your fingers.
Place your unbaked pierogies on a tray lined with baking paper to prevent them from sticking to the surface they lay on.
Cook in boiling lightly salted water for 3-5 minutes until they float. Cooking time depends on thickness. Remove from boiling water using a skimmer.
Plate the cooked pierogi and top with sour cream and extra sugar, if desired.