Blueberry Pierogi Recipe

This homemade Blueberry Pierogi recipe combines the traditional Polish dumplings with a sweet twist. Filled with fresh blueberries and a touch of sugar, these pierogi are tender, flavorful, and perfect for dessert or a special treat. The dough is made from scratch with simple ingredients like buttermilk, sour cream, and egg, creating a soft, pillowy texture. These blueberry pierogi are easy to prepare and make a delightful addition to any meal or celebration. Serve them with sour cream or enjoy as is—either way, they’re a delicious, unique treat your family will love! Try this blueberry pierogi recipe today for a fun, homemade dessert that everyone will enjoy.

Ingredients

For the Pierogi Dough:

• 1 cup warm water
• 1/3 cup buttermilk
• 1/2 tbsp sour cream
• 1 large egg
• 1 tsp salt
• 4 cups all-purpose, unbleached flour

For the Blueberry Pierogi Filling:

• 1 lb fresh blueberries
• 1/3 cup sugar (plus extra for sprinkling on top)

Instructions:

1. In the bowl of a stand mixer, combine 1 cup of warm water, 1/3 cup buttermilk, 1/2 tbsp sour cream, 1 large egg, and 1 tsp salt. Mix until blended (you can also mix by hand, but using a mixer makes it easier).
2. Using the dough hook attachment, add 2 cups of flour and mix on low speed until incorporated. Gradually add the remaining flour 1/2 cup at a time, allowing each addition to fully incorporate before adding more. For the final bit of flour, add 1 tbsp at a time until the dough no longer sticks to the sides of the bowl. Knead the dough on speed 2 for about 15 minutes. The dough should be soft, elastic, and slightly sticky but not too sticky to handle.
3. Turn the dough out onto a floured surface. Working with half of the dough at a time, roll it out into a thin disk about 1/8 inch thick. Flip the dough occasionally to make it easier to work with. Use a 3-inch round cookie cutter or drinking glass to cut out circles of dough.
4. Place each dough circle in your palm with the stickier side facing up. Add 1/2 teaspoon of sugar and about 5 fresh blueberries to the center of each circle. Fold the dough over the filling, pinching the edges tightly to seal, making sure no sugar spills onto the edges. Place the finished pierogi on a floured cutting board.
5. Gather the dough scraps and knead them into the remaining dough half, then repeat the process until all pierogi are made.
6. Bring 4 quarts of water to a rolling boil in a large pot, adding 3/4 tbsp salt. Carefully drop the pierogi into the boiling water, a few at a time, to avoid splashing. Once they float to the surface, cook for an additional 1 1/2 to 2 minutes, then remove them with a slotted spoon and transfer to a colander to drain.
7. To serve, drizzle a little sugar between the layers of cooked pierogi to prevent them from sticking together. The sugar will melt over the warm pierogi, creating a light syrup. Serve with sour cream or enjoy as is. These pierogi are best enjoyed fresh and warm.

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Tips

• Rolling the dough: Keep the surface lightly floured while rolling the dough to prevent sticking, and flip the dough every few rolls to ensure even thickness.
• Boiling tip: Only cook a few pierogi at a time to avoid overcrowding the pot, which can cause them to stick together.
• Storage: These pierogi are best eaten fresh, but you can freeze any leftovers. To freeze, place uncooked pierogi on a baking sheet in a single layer, then freeze. Once frozen, transfer them to a freezer bag for longer storage.

Variations and Substitutions

• Filling options: You can replace blueberries with other berries like raspberries, blackberries, or strawberries for different flavor profiles.
• Dough substitute: If you prefer a non-dairy option, substitute buttermilk with a dairy-free milk and omit the sour cream for a vegan version.
• Topping options: Instead of sugar, try drizzling honey, maple syrup, or a cinnamon-sugar mix for an added flavor twist.

FAQs

Can I make the dough ahead of time?
Yes, you can make the dough ahead and store it in the refrigerator for up to 24 hours. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Can I freeze these pierogi?
Absolutely! Freeze the uncooked pierogi on a baking sheet until firm, then store them in a freezer bag. To cook, boil the frozen pierogi directly from the freezer—just add a couple of extra minutes to the cooking time.

Serving Suggestions

• Sweet side dish: Serve these pierogi as a dessert or sweet side dish with a dollop of whipped cream or a scoop of vanilla ice cream.
• For breakfast: Pair these pierogi with a side of scrambled eggs and bacon for a delightful breakfast.
• With a fruit compote: Serve with a homemade fruit compote or additional fresh berries for a burst of sweetness.

Why You’ll Love This Recipe

Blueberry pierogi are a fun, delicious twist on the classic Polish dumplings. With a sweet, fruity filling and a tender, homemade dough, these pierogi are perfect for dessert or as a special treat. They’re easy to make and offer a unique, flavorful dish that will impress your family and friends. Plus, with endless options for filling variations and toppings, this recipe can be customized to suit any preference!