Blueberry Pierogi
A sweet, summer version of this classic Polish dish, Blueberry Pierogi are a tasty way to enjoy this summer's berry harvest!
Polish Pierogi with Fruit
Fruit pierogi are a well-loved Polish dish, and it's not uncommon to see them served as a light main during the warmer summer months.
While it might seem odd to those of us in the States, who are a bit un-used to sweet dishes served as a main dish, they really do make for a wonderfully refreshing meal.
A Light Summer Meal
In classic fruit pierogi, most of the sweetness comes from the berries (or other fruit), with only a little extra sugar added in if necessary. This makes the pierogi incredibly fruity and only lightly sweet.
They are served with a sweetened yogurt or sour cream that is either poured over top or offered as a dipping sauce.
While savory pierogi are often pan fried, baked, or even deep fried after being boiled, fruit pierogi are served without frying, lending a delicate texture to the more delicate flavor of the fruit.
Making Blueberry Pierogi
For the fruit filling of our blueberry pierogi, we used whole blueberries and sprinkled them with a mixture of sugar and flour for a little extra sweetness and to soak up any juice that was released from the fruit during cooking.
Blueberries tend to hold their shape well during cooking, so if you would prefer your fruit pierogi to have more of a pie-filling consistency, you will want to coarsely mash your blueberries with the sugar and flour before filling your pierogi.
Blueberry Pierogi
Ingredients
For the Filling
- 1 ¼ c (6 oz) blueberries
- 2 tablespoon sugar
- 2 teaspoon unbleached all purpose flour
For the Dough
- 1 ¾ c unbleached all purpose flour
- 1 egg, beaten
- dash salt
- ¼ c milk
- ¼ c water
Cooking
- 2 qts water
- 1 teaspoon salt
- 1 teaspoon oil (optional)
To Serve
- ¼ c plain yogurt or sour cream
- 1-2 teaspoon sugar (to taste)
Instructions
For the Filling
- Wash and dry the blueberries. Set aside. Mix sugar and flour in a small bowl. Set aside.
For the Dough
- In a medium bowl, mix flour and salt. Make a well in the middle of the flour and crack the egg into the well. Mix the egg into the flour until it is evenly distributed.
- Add the milk and mix until evenly distributed. Add the water 1-2 tablespoon at a time, mixing after each addition, until a smooth and soft dough forms.
- Roll the dough out to ⅛” thickness.
- Fill a medium saucepan with 2 quarts of water. Add salt and oil (the oil will help the pierogi from sticking together as it cooks). Cover and bring the water to a boil
- While your water comes to a boil, fill your pierogi. Using a 3 ½ ” cookie cutter (or the mouth of a glass or jar, anything that is roughly 3 ½ inches) cut circles out of the dough. Re-roll the dough scraps as needed until all the dough has been cut.
- Place about a tablespoon of berries on each round of dough. Sprinkle ¼ teaspoon of the sugar and flour mixture over the berries. Moisten the edge of each dough circle with a little water and fold the dough over the filling. Pinch the edges firmly to create a tight seal.
- Once you have 5-8 pierogi filled and sealed, drop them into the boiling water. Boil the pierogi until the dough is tender, 7-10 minutes.
- Using a large, slotted spoon, remove your cooked pierogi from the boiling water and place onto a plate. Continue with the remaining pierogi.*
To Serve
- Mix the yogurt with sugar to taste. Serve the pierogi topped with the sweetened yogurt, or use the yogurt as a dipping sauce.
Notes
Nutrition
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Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
why egg in the dough?! that’s a rookie mistake don’t do it if you want pierogi to be soft.
Hi ML. Actually, our Polish family's recipe uses egg, as do the recipes in multiple Polish cookbooks that we have among family members. And the dough is always soft. Maybe the egg is a regional thing.
Love love love! Blueberry is a fan favorite in our family. Your dough recipe is so much more simpler than my Busia's!
Thanks!
I've made apricot and lekvar never blueberry, sounds delicious!
Ooh apricot sounds delicious. I haven't heard of lekvar, but I'm sure it's tasty too!
I've never heard of fruit pierogis, but am glad I have. Sounds delicious!
Thanks Kelly! They seem like a strange concept if you've never tasted them, but they are so good!
I've never had pierogies with blueberries before. I need to try this!
They make for such a fun dessert! (And, I did eat the leftovers for lunch...)
YUM, yes please!
🙂
I love this idea for a sweet pierogi, YUM!
Thanks Shaina!
I never knew how to make a pierogi so now I know. It looks delicious and thank you for participating this week!
Thanks for hosting DB!
My dad and I were going through the Sunday Supper recipes this morning and we both saw this one at the same time. We love making pierogies together and I'm pretty sure we found our newest flavor filling!
That's so neat that you two make pierogies together. We hope you enjoy the fruit filling!
I had no idea there was such a thing as a dessert pierogi!! I am so curious to try these! They look wonderful! Thanks for a great recipe!
Thanks Teri!
How inventive! I have only seen savory perogies until now. These sound wonderful!
Thanks Bobbi! We hadn't heard about the fruit version until we took a trip to Poland. Maybe one day they'll be more popular in the States!
What a fun way to have pierogies!!!
We think so too!
These sound delicious! I hadn't heard of fruit pierogi but I can imagine them being very tasty.
They are really great as a light dessert. Not too sweet, but nice and fruity!
Where have sweet perogis been all my life? Blueberry at that too. Yum!
That's what we thought the first time we tried them! 🙂
I've never had a dessert pierogi before, but yours look spectacular!!!
Thanks Liz!