Blueberry Pierogi Recipe

Get ready to taste the perfect combination of sweet and tangy with these delicious Blueberry Pierogi. Made with a slightly thicker dough to prevent tearing, these pierogi are filled with a blueberry mixture that is cooked until hot and thickened, and then boiled until they float to the surface.

Blueberry pierogi cut in half

If you’re looking for dessert pierogi, these blueberry-filled dumplings are definitely worth trying out.

Recipe At a Glance

This blueberry pierogi recipe is:

  • Kids and adults friendly. These make a really nice treat no matter how old you are.
  • Works with fresh or frozen blueberries. This setup works just as well with both options, so you can make them all year.
  • Slightly more difficult. The filling is fairly soft, making the wrapping process more difficult than for pierogi with firm filling (say, meat pierogi). That means your filling might spill a couple of times before you get the hang of it. The trick is to start with less filling than you think would fit.
  • Freezes well. You can double or triple the batch and save some for later, saving time.

If you’re making Blueberry Pierogi for the first time, read the ingredients notes, step-by-step instructions, and tips. If you’re a veteran, feel free to jump to the recipe card.

Ingredients Notes and Substitutes

  • Pierogi dough. You’ll need one batch of my favorite pierogi dough. Alternatively, use any other pierogi dough recipe; just make sure it uses 2 cups of flour so that you have enough dough to form the pockets.
  • Blueberries. Fresh or frozen both work fine.
  • Sugar.
  • Cornstarch. We need some starch to thicken the filling. Cornstarch works great, and so does potato starch.
  • Lemon juice. Optional, but recommended for adjusting the acidity level to perfection.

How to Make Blueberry Pierogi

  1. Prepare the pierogi dough. Prep a batch of pierogi dough, wrap it using plastic wrap, and set aside for at least 30 minutes to rest.
Pierogi dough wrapped and resting
  1. Make the blueberry mixture. Mix the blueberries with the sugar, the cornstarch, and the lemon juice. Let that mixture sit for 10 to 15 minutes until it starts to draw out the water. If you’re using fresh blueberries, add a teaspoon (or two) of water. For frozen, use the right from the freezer – no need to defrost.
  2. Cook the mixture. Transfer the mixture into a saucepan on low heat, and cook the blueberry mixture until it’s hot and starts to thicken, stirring constantly. Take it off the heat, taste it, and add more sugar or lemon juice if needed. You’re aiming for a good balance of sweet and sour that’s delicious to eat on its own. Set the mixture aside to cool down to room temperature. Once cold, refrigerate it if you’re not using it immediately.
Blueberry sauce after cooking
  1. Divide the pierogi dough into two or three parts. Take one part and spread it on a floured work surface, then roll it out until it’s nice and fairly thin. You want the rolled-out dough to be thick enough to easily stretch it without worrying that it’ll tear. Blueberry filling is quite moist, which makes the dough tear more easily. Wrap the rest of the dough tightly to prevent it from drying out.
Rolled pierogi dough thickness closeup
The dough shoudn’t be thinner than that. You can go for a slightly thicker dough just to be safe.
  1. Cut circles. Cut palm-sized circles using a glass, a mason jar, or whatever else you have that’s round. Remove the dough that remains after cutting the circles and make a ball out of it.
Cutting out circles in rolled pierogi dough
  1. Fill the pierogi. Creating blueberry pierogi starts by cupping one hand to form a small ‘bowl.’ Place a cut dough circle into this hand-formed well. Add a modest amount of blueberry filling – usually less than you’d initially think, so the circle can be sealed without spilling. Next, pinch the dough edges together to create a pocket, starting in the middle and moving slowly towards one end. Once sealed, tilt the pierogi to make it stand upright, with the sealed part on the bottom, and continue pinching the dough upwards. This simple move helps settle the filling towards the bottom, reducing spillage chances. Lastly, giving the pierogi a gentle side-to-side shake can assist in distributing the filling evenly.
  1. Set each shaped pierogi on a flour-dusted cookie sheet and cover them with a damp kitchen towel to prevent from drying out. If you need to save space and have the pierogi touch, simply dust the contact areas with flour. This keeps them from sticking together and damaging the dough when you remove them for boiling. Continue crafting pierogi until all dough or filling has been used.
  2. Prepare a large pot of salted water for boiling. A good starting point is a teaspoon of salt per quart of water, but adjust this according to your taste.
  3. When the water reaches a boil, add a batch of pierogi and stir them to avoid sticking to the pot’s bottom. As the pierogi start to float, let them simmer gently for another 1 to 2 minutes. Avoid cramming the pot to prevent the pierogi from clumping or uneven cooking.
Placing pierogi in boiling water
  1. Use a slotted spoon to fish the pierogi out of the water once they’re done.
Removing cooked pierogi using a slotted spoon
  1. Serve them up and enjoy your homemade pierogi.
Topping blueberry pierogi with lemon glaze

Recipe Tips

  • Have a small bowl of water nearby when forming the pierogi to help seal the edges. If there’s leftover flour on the pierogi dough, the edges won’t seal easily. If that’s the case, moisten the edges using your finger. That’ll usually do the trick.
  • Double or triple the batch. Making pierogi takes time, and there’s no way around that (polish lazy pierogi are an exception, but they aren’t really pierogi). So if you have an extra hour you can spend cooking these, double or triple the dough and filling. Or use a couple of different fillings if you like variety.
  • Start boiling the water when you’re halfway through the dough. Once it starts boiling, add in some pierogi and continue forming pockets and cooking at the same time. That saves quite a lot of time.

Another Filling Variation

Cooking the blueberries on the stove isn’t the only way to go about making blueberry pierogi. There are at least a couple of others.

A common alternative involves using fresh blueberries and wrapping them directly in the dough. This technique is akin to one of the methods used in making strawberry pierogi.

This route results in tart pierogi that usually benefit from a sweet finishing touch. Counteracting this sourness might involve adding a pinch of sugar to each pierogi (as suggested in this recipe), but this step does add to the overall preparation time.

Also, handling raw blueberries can prove slightly challenging, as they tend to scatter rather than stay neatly in the dough pocket while you’re pinching the sides together.

That said, if you want to try something slightly different, you’ll still make a tasty pierogi dish.

Blueberry pierogi

Serving Suggestions

Ready to savor your homemade blueberry pierogi? Here are several ways to enhance your dining experience:

  • Just as they are. If you opt for the cooked blueberry filling I suggested, these pierogi shine without any embellishments. Simply pan-fry and serve. However, if you’ve chosen the no-sugar alternative filling, it’s wise to dust them with powdered sugar to balance their tanginess.
  • Sour cream. Pairing sweet pierogi with sour cream provides a delightful contrast, and these pierogi are no exception. If they aren’t overly sweet and the sour cream makes them too tart, a dusting of powdered sugar does the trick.
  • Fresh berries. Serve your Blueberry Pierogi alongside fresh blueberries or other berries for a refreshing, juicy contrast to the comforting warmth of the pierogi. Pairing them with the suggested sour cream is also a great idea.
  • Blueberry sauce. For an easy blueberry sauce, puree two handfuls of blueberries (fresh or defrosted) with an immersion blender. Mix in a couple of teaspoons of thick yogurt (like skyr, Greek yogurt, or even sour cream) and half a teaspoon of sugar. Stir thoroughly (avoid using a blender for this step) and adjust the sweetness as desired. Drizzle this sauce over the pierogi for a zesty kick.
  • Ice cream. For an indulgent treat, pair your blueberry pierogi with a scoop of vanilla ice cream. The contrast of warm pierogi and cold ice cream is a match made in dessert heaven.
  • Pan-fried. Enhance your serving choice by pan-frying the pierogi before dishing them out. Heat a non-stick pan over medium heat with a small dollop of butter and fry the pierogi for 3-5 minutes on each side until they turn beautifully crispy.

Got other ways you like to serve these? Make sure to add a comment below. And check out this guide to pierogi sauces and toppings for more ideas.

Blueberry pierogi topped with lemon glaze
Blueberry pierogi topped with lemon glaze

How To Store Blueberry Pierogi

To store, let the pierogi cool on large plates for 15 to 20 minutes without touching one another. After that, flip them over so the other sides dries nicely too.

Once cold and dry, transfer them to an airtight container, seal it tight, and refrigerate for 3 to 4 days. Try to make the dumplings touch one another as little as possible so they don’t stick. And don’t stack them unless you separate the layers using aluminum foil or plastic wrap.

If you want to keep them longer, you can freeze pierogi for a few months. But let’s be honest; they’re so tasty, they probably won’t last that long!

How to Reheat

The easiest and quickest way to reheat blueberry pierogi is to pan-fry them. Here’s how:

  1. Heat a non-stick pan over medium heat and add a small knob of butter.
  2. Once the pan is hot, add the pierogi and cook for 3-5 minutes on each side until both sides are nice and crispy.
  3. Remove them from the pan and serve them hot, topped with the melted butter.

Blueberry Pierogi

Get ready to taste the perfect combination of sweet and tangy with these delicious Blueberry Pierogi. Made with a slightly thicker dough to prevent tearing, these pierogi are filled with a blueberry mixture that is cooked until hot and thickened, and then boiled until they float to the surface.
Print Recipe Pin Recipe
Prep Time:1 hour 15 minutes
Cook Time:30 minutes
Total Time:1 hour 45 minutes

Ingredients

  • 1 pierogi dough
  • 21 oz blueberries ~600g, frozen or fresh
  • 4 tbsp sugar ~50 grams
  • 2 tablespoons cornstarch or potato starch
  • 2 tablespoons lemon juice optional
  • salt for cooking

Instructions

  • Pierogi Dough. Make pierogi dough, wrap in plastic, and rest for 30 minutes.
  • Blueberry Mixture. Combine blueberries, sugar, cornstarch, and lemon juice. Allow the mix to sit for 10-15 minutes to extract water. Add water for fresh blueberries; use frozen ones straight from the freezer.
  • Cook Mixture. Heat the mixture on low until hot and thickened, adjusting taste if necessary. Cool to room temperature and refrigerate if not using immediately.
  • Dough Preparation. Divide the dough into 2-3 parts. Roll out one part on a floured surface until thin yet stretchable. Keep remaining dough wrapped to avoid drying.
  • Cut Circles. Cut dough into palm-sized circles using a round object. Re-form remaining dough into a ball.
  • Pierogi Filling. Hold a dough circle in your cupped hand, add the blueberry filling, and seal edges to form a pocket. Ensure filling is evenly distributed by giving a gentle side-to-side shake. Place each pierogi on a flour-dusted cookie sheet and cover with a damp towel to prevent drying. If pierogi need to touch, dust the contact points with flour.
  • Prepare a pot of salted water for boiling. I recommend 1 tsp salt per 1 quart of water, but adjust to your preferences.
  • Boil pierogi in batches, stirring to avoid sticking. Once floating, simmer gently for an additional 1-2 minutes. Avoid overcrowding to prevent clumping and uneven cooking.
  • Use a slotted spoon to remove cooked pierogi from water. Serve and enjoy your homemade blueberry pierogi.
Servings: 4

Looking for More?

If you’re still reading this, you probably want to make some pierogi. Here are other popular pierogi recipes:

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