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.
A sweet, summer version of this classic Polish dish, Blueberry Pierogi are a tasty way to enjoy this summer's berry harvest!
Yield: 15 (3 inch) pierogi
- 1 ¼ c (6 oz) blueberries
- 2 Tbsp sugar
- 2 tsp unbleached all purpose flour
- 1 ¾ c unbleached all purpose flour
- 1 egg, beaten
- dash salt
- ¼ c milk
- ¼ c water
- 2 qts water
- 1 tsp salt
- 1 tsp oil (optional)
- ¼ c plain yogurt or sour cream
- 1-2 tsp sugar (to taste)
- Wash and dry the blueberries. Set aside. Mix sugar and flour in a small bowl. Set aside.
- 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 Tbsp at a time, mixing after each addition, until a smooth and soft dough forms.
- Roll the dough out to 1/8” 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 tsp 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.*
- Mix the yogurt with sugar to taste. Serve the pierogi topped with the sweetened yogurt, or use the yogurt as a dipping sauce.
*If you would like to freeze some pierogi for later, place them in a single layer on a baking sheet after they have been filled. Freeze them for 1-2 hours. After they have frozen, you can remove them from the baking sheet and store them in an air-tight container or zip-lock bag for 2-3 months.
To cook from frozen, simply drop the frozen pierogi into a pot of boiling water and cook for 8-12 minutes, until tender and puffy.
Thanks to the Foodie Stuntman of Crazy Foodie Stunts for hosting this weekend’s Memorial Day party! Check out all the Red, White, and Blue recipes from the Sunday Supper crew!
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