Blueberry pierogi


    You've probably heard of savoury pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi are a unique and fruity after-dinner pud.

    1 person made this

    Makes: 80 pierogi

    • Pierogi dough
    • 1kg plain flour
    • 2 eggs
    • 500ml warm water
    • 80g butter
    • Filling
    • 700g blueberries
    • 100g caster sugar

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Prepare the pierogi dough: Place the flour on a clean work surface. Make a well in the centre. Crack in the eggs, add the butter and pour in a little of the warm water. Start mixing, then add a bit more of the water. Knead well, continuing to add more water as needed. Continue kneading till dough is soft and smooth, adding a little more flour only if needed.
    2. Working with 1/4 of the dough, roll out to a thickness of 3mm on a floured work surface. Cut into rounds using a glass or round pastry cutter.
    3. To each round, add a teaspoon of blueberries, then sprinkle with sugar. Fold dough over into a half-moon shape and pinch edges together to seal. Set aside on a tea towel and repeat with remaining dough and berries.
    4. Bring a large pan of salted water to the boil. Once boiling, gradually add the pierogi. Once they float to the surface, cook just a bit longer, then remove with a slotted spoon and place in a colander to drain. Serve warm.

    To serve...

    Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.


    Pierogi dough
    Pierogi dough
    Blueberry pierogi
    Blueberry pierogi
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