Blueberry Pierogi are a popular, comforting summertime dish in Poland, especially when wild blueberries are in season. These homemade pierogi are filled with nothing but fresh, sweet, juicy berries wrapped in soft dough. Once boiled, they’re drizzled with melted butter, topped with a spoonful of sour cream, and finished with a sprinkle of sugar for that perfect touch. They’re light, fluffy and absolutely delicious!
Blueberry pierogi (called pierogi z jagodami, pronounced pye-RO-ghy s ya-go-DA-mee) are a favorite meal in many Polish households during the warm summer months. Despite being a sweet dish, they’re traditionally served as a main meal— whether for dinner or supper.
Blueberry pierogi are like little boiled blueberry pies—so tasty, and they’re sure to impress family and friends alike. If you’ve never had one, now’s the perfect time to try!
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST
INGREDIENTS FOR BLUEBERRY PIEROGI
Here’s what you’ll need to make this delicious dish:
- Fresh Blueberries: For the best flavor, choose ripe fresh blueberries for maximum sweetness. If fresh ones aren’t available, frozen blueberries work just as well. See details below. I used fresh American blueberries.
- Flour: Use unbleached all-purpose flour for the better texture.
- Butter: Adds flavor and makes the dough softer.
- Water: Use hot water but not boiling.
- Salt: A small amount to season the dough.
For the Topping:
- Sour Cream: Adds creaminess when served asa topping.
- Sugar: Sprinkle sugar on your pierogi for a touch of sweetness.
The full ingredients list, including measurements, is provided in the recipe card below.
WHAT BLUEBERRIES TO USE
- You can use fresh or frozen blueberries. I prefer fresh, ripe blueberries because they stay firm, provide better texture, and make filling the pierogi easier and less messy.
- Frozen blueberries thaw quickly, become soft, and release a lot of liquid, which can make the dough harder to seal and cause the pierogi to burst while cooking.
- Wild European blueberries are often smaller, darker, and more flavorful than their larger commercial blueberry, and their dye will stain your hands. Make an excellent filling for blueberry pierogi. Their natural sweetness and tangy taste create an amazing, rich, and sweet fragrance, something that cultivated blueberries from the supermarket simply do not offer. These berries are a great choice for an authentic and delicious pierogi experience. If wild blueberries do not grow where you live, you can hopefully buy them frozen. But for this pierogi filling, both fresh or frozen berries will work just fine.
HOW TO PREPARE THE BLUEBERRIES
If you’re using fresh blueberries, gently rinse your berries, removing any stray stems, then spread them out on a paper towel to dry. Keep them in the fridge until you’re ready to use them.
If you’re using frozen blueberries, place them in a large bowl, add a bit of sugar and flour, and toss gently to coat. Keep the blueberries in the fridge or freezer and take out only what you need, as they can get juicy and messy if they sit out too long.
HOW TO MAKE POLISH BLUEBERRY PIEROGI
- Start by preparing the dough: In a large bowl, mix all-purpose flour with a pinch of salt, then gradually add water and melted butter. Knead the dough until it’s smooth and elastic. Once the dough is ready, wrap it with plastic wrap, place it on a plate, cover it with an inverted bowl, and let it rest at room temperature for 20 minutes.
- Prepare the blueberries: While the dough is resting, prepare the filling. Wash and dry your blueberries, then place them in a small bowl.
- Roll the dough: Next, roll the dough out on a floured surface until it’s about 1/8-inch thick. Using a cookie cutter or the rim of a glass with a diameter of about 3 inches, cut out round shapes.
- Form pierogi: Take one of the dough circles, stretch it a little with your fingers, and place 4 to 6 blueberries in the center of each round, away from the edges (or use a tablespoon of filling if using smaller berries). Then fold the dough over to form a half-moon shape. Press the edges with your fingertips together tightly to seal, ensuring there are no air pockets inside. Place the pierogi on a lightly floured surface and cover with a tea towel until ready to boil.
BOIL PIEROGI
- To boil pierogi, start by bringing a large pot of salted water to a boil. Drop the pierogi in batches, stirring occasionally with a wooden spoon to prevent sticking. Once they float to the surface, let them cook for an additional 2 minutes. Gently remove them with a slotted spoon and place them on a buttered plate or tray. Drizzle melted butter between layers to keep the pierogi from sticking together.
- Serve your pierogi topped with a dollop of sour cream and sugar, if you prefer (either sugar mixed into the cream or just sprinkled on top). Best enjoyed fresh and warm. Enjoy! Smacznego!
HOW TO SERVE POLISH BLUEBERRY PIEROGI
Blueberry pierogi are often served with melted butter, a dollop of sour cream or yogurt, a sprinkle of sugar or powdered sugar, and a few fresh berries as a garnish. For extra flavor, you can add a touch of lemon zest or cinnamon sugar for a unique twist. You can also drizzle them with honey or maple syrup for an additional layer of sweetness that beautifully complements the tartness of the blueberries. These pierogi can be enjoyed warm or at room temperature, depending on your preference.
HERE ARE MORE WAYS TO USE BLUEBERRIES
If you have extra blueberries, there’s no limit to what you can create. You can use them to bake classic Best Blueberry Muffins for a quick snack or breakfast treat. They’re also perfect in a Blueberry tart, where the sweet berries and nutty almond flavor create a simple yet elegant dessert. Plus, blueberries are a great addition to a refreshing Watermelon Feta Blueberry Salad, making it even more vibrant and delicious. It’s a wonderful way to use fresh blueberries and create beautiful treats for any occasion.
STORING AND FREEZING INSTRUCTIONS
STORING: To store leftover cooked blueberry pierogi, toss them with melted butter to prevent them from sticking together. Let them cool completely, then place them in an airtight container in the refrigerator. They will stay fresh for up to two days.
REHEATING: To reheat them, you can toss them in a hot skillet with butter, or you can easily reheat blueberry pierogi in the microwave.
FREEZING: You can freeze both cooked and uncooked pierogi. It’s an excellent way to prepare them in advance for later use. To freeze uncooked blueberry pierogi, first arrange them in a single layer on a baking sheet lined with parchment paper and lightly sprinkled with flour. Make sure they aren’t touching each other to prevent sticking. Place them in the freezer until solid, then transfer them to freezer bags. They can be stored this way for up to three months without losing quality.
HOW TO COOK FROZEN, UNCOOKED PIEROGI: Drop the pierogi into a pot of boiling water. Cook on medium heat until the water comes back to a boil, which usually happens after 3 to 4 minutes. Serve the pierogi right away, or fry them in a pan for an extra crisp.
RECIPE TIPS
Here are some helpful tips to ensure the best results for you dish.
- Give Your Dough a Rest for Better Rolling: Allowing the dough to rest before rolling makes it easier to handle.
- Avoid Filling Overload: While it may be tempting to load up on the sweet blueberry filling, too much filling can cause the pierogi to burst during cooking.
- Seal Well: Ensure your pierogi seal well by pressing out any excess air before sealing each one so they don’t burst while cooking. Crimp the edges or pinch them tightly with your fingers to create a secure seal.
- Don’t Skip the Toppings: While blueberry pierogi are delicious on their own, adding toppings takes them to the next level. Traditional toppings like sour cream or a sprinkle of sugar enhance flavors beautifully.
MORE PIEROGI RECIPES TO TRY
KEEP IN TOUCH
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
Feel free to leave a comment if you have any questions, ideas for the recipe, or if you’re just enjoying the post. I’d love to hear your thoughts!
Thanks so much for liking and sharing my recipes with your friends—it really helps grow my blog! I appreciate your support!
Happy cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
BLUEBERRY PIEROGI
Ingredients
- 2 cups fresh blueberries (approximately 290g)
For the Dough
- 3 cups all-purpose unbleached flour (360g) plus more for surface dusting
- 1/3 cup unsalted butter (50g)
- 3/4 teaspoon fine kosher salt
- 1 cup water hot water
For Serving
- Melted butter, Sour cream or plain yogurt, sugar
Instructions
- Combine the dough ingredients: In a large bowl, mix the sifted flour and salt. Heat the water and butter in a small pot until hot (but not boiling), then gradually pour the mixture into the flour. Stir with a wooden spoon until roughly combined.
- Knead dough: Once the dough starts to come together, transfer it to a lightly floured surface and knead it by hand or with a stand mixer fitted with a hook attachment for about 5 minutes, until the dough is smooth and elastic. Wrap the finished dough in plastic wrap, place it on a plate, cover it with an inverted bowl, and let it rest at room temperature for 20 minutes.
- Roll out the dough: Divide the dough into 4 parts, working with one piece at a time while keeping the remaining dough covered with plastic wrap. Roll out the first piece of dough on a lightly floured surface into a thin round, about 1/8 inch (3mm) thick, using a rolling pin.
- Cut out rounds: Use a 3-inch diameter glass or round cookie cutter, lightly dipped in flour, to cut out as many circles as you can. Try to make them close together, because the more you re-roll the dough, the tougher it gets.
- Form the pierogi: Take one of the dough circles, stretch it a little with your fingers, and place 4 to 6 blueberries in the center of each round, away from the edges (or use a tablespoon of filling if using smaller berries).Bring the sides together to form a half-circle, then press the edges with your fingertips together tightly to seal, ensuring there are no air pockets inside. The edges should be free of filling. Make sure the pierogi are tightly sealed to prevent them from opening during cooking.Place the pierogi on a lightly floured surface and cover with a tea towel until ready to boil. Continue to fill and form the pierogi until all the dough has been used. You should have about 50–55 pierogi. Cook each batch as soon as it's made.
- Boil pierogi: Fill a large pot with water and season with salt. Bring the water to a boil, then carefully add the dumplings one by one (be sure not to crowd the pot). Boil, stirring occasionally with a wooden spoon to prevent them from sticking to the bottom.When the pierogi are floating on the surface, let them cook for 2 more minutes (the cooking time will depend on the thickness of the dough).Then, use a slotted spoon to gently remove them from the water and place them on a plate or tray. Be sure to butter the plate beforehand. Drizzle melted butter between layers of cooked pierogi to keep them from sticking to each other.Repeat the process until all the pierogi are cooked.
- Serve: Serve your pierogi topped with a dollop of sour cream and sugar, if you prefer (either sugar mixed into the cream or just sprinkled on top). Best enjoyed fresh and warm. Enjoy! Smacznego!