This post may contain affiliate links. Read my disclosure policy.
Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (aka vareniki) for generations.While Mom was teaching me the proper method of making pierogi(don’t worry, I shared every detail in the video!),she told meher sweet memory of Grandma making blackcurrant pierogi in Ukraine. Just as soon as the blackcurrant ripened in the forest, grandma put them in pierogi.
My grandparents (like most people in Ukraine back in the day) were poor butthe beauty of Ukrainian cookingis the useofhumbleingredients to make scrumptious feasts fit for kings. P.S.Be sure to watch the video recipe!
Watch How to Make Blueberry Pierogi:
Thanks for watching, my friends! Be sure to subscribe to our cookingchannel and be the first to see our new videos. 🙂
I hope you are inspired to make these blueberry pierogi for your family. You can get creative and try different fillings like cherry, plum or various stone fruit. If you’ve tried pierogi before, let me know your favorite filling and if you love them sweet or savory.
Blueberry Pierogi Recipe (VIDEO)
Author: Natasha of NatashasKitchen.com
Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat!
SavePinReviewPrint
Prep Time: 1 hour hr 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 1 hour hr 25 minutes mins
Ingredients
Servings: 60 pierogies
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 blueberrie
- 1/3 cup sugar, plus more to sprinkle the top
Instructions
In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended. Note: dough can be made by hand but the mixer is much easier.
Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.
Add remaining flour 1/2 cup at a time allowing each addition to incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to the sides of the bowl. Let the dough knead on speed 2 for 15 minutes. Dough will be soft elastic and feel slightly sticky to the touch, but won’t stick to your fingers.
Sprinkle a clean work surface with flour. Working with half of the dough at a time, roll it into a thin disk about 1/8" thick. Flipping the dough over once or twice while rolling will make it easier to work with. Cut the dough into circles using a cookie cutter or drinking glass with a 3" rim.
Place a round of dough in the palm of your hand with the stickier side up. Add 1/2 tsp sugar to the center and about 5 blueberries. Bring the edges together and pinch tightly to create a strong seal, making sure the sugar does not spill onto the edges. Transfer finished pierogi to a floured cutting board.
Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished.
In a large pot, bring 4 quarts water to a rolling boil and add 3/4 Tbsp salt. Carefully place half of finished pierogi in boiling water a few at a time (drop them close to the surface of the water to avoid hot splashes). Once pierogi float to the top, cook 1 1/2 to 2 minutes longer then remove with a slotted spoon and place into a colander to drain.
When plating pierogi, drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is. These are best eaten fresh and warm :).
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert, Lunch
Cuisine: Russian, Ukrainian
Keyword: Blueberry Pierogi
Skill Level: Medium
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
These stuffed dumplings are common throughout Central and Eastern Europe. Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland.
Should you boil pierogies before frying? ›
However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.
Why is my pierogi dough hard to roll? ›
Why Is My Pierogi Dough Tough? A number of factors can affect the texture of your dough. Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. If your dough is still tough, it might need a little more water.
What is the most traditional pierogi? ›
Let's start with the most obvious and traditional pierogi of all – pierogi Ruskie. Try not to be fooled by its name – this is Polish pierogi, of course, not Russian. So why the “Ruskie” part of the name?
What do Russians call pierogies? ›
In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.
Is pierogi Russian or Polish? ›
pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.
What side dish goes with perogies? ›
Here are some of the best side dishes to serve with pierogi:
- Smoked sausages.
- Crispy bacon crumbles.
- Sautéed onions and mushrooms.
- Crunchy vegetable salads.
- Sour cream.
- Mustard and horseradish blend.
- Fruit compote.
- Cinnamon sprinkles.
Spoiled pierogi often have a sour smell, a change in texture, or visible mold. If you notice any of these signs, it's best to discard them.
Do perogies float when done? ›
Place frozen CHEEMO Perogies into boiling water and stir gently with a wooden spoon or spatula to prevent perogies from sticking together or to the bottom of the pot. Boil for 3-5 minutes until they float to the top and are well puffed. Drain in a colander and toss gently in melted butter or margarine.
What is the best flour for pierogies? ›
Monika starts with boiling water and a specialty flour called Maka Puszysta, a very fine flour made just for pierogi dough. If you don't have a Polish grocery nearby, Monika suggests using extra fine flour (like Italian "00" flour used for pasta-making) as a substitute, as long as there are no additives.
Any 3- to 4-inch round ready-to-cook dough will work; wonton wrappers are a good option, but frozen (and thawed) empanada wrappers, which I've found at Kroger, are even better.
What is a substitute for farmers cheese in pierogies? ›
Farmer's Cheese: You can substitute an equal amount of ricotta cheese for the farmer's cheese in the filling. Make the Dough by Hand: Whisk the flour and salt, then use a rubber spatula to incorporate the egg, yolk, oil, and water until a shaggy dough forms, then knead briefly to bring it together into a soft dough.
How do Polish people eat pierogies? ›
They are then ready to serve; savory pierogi are often accompanied by fried onions and greaves, while sweet dumplings are topped with sour cream or sprinkled with sugar. Other ways of preparing pierogi include baking them in an oven, which browns the dough and makes it crunchy.
What is the difference between perogies and pierogies? ›
Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.
What is a single pierogi called? ›
But, if you're familiar with pierogi (which is technically already plural, the term for a single dumpling is pieróg) you might recognize them more as a Polish food. This culinary hijacking is all thanks to a 13th century saint by the name of Jacek Odrowąż.
Is Polish and Ukrainian food similar? ›
While there are similarities, there are plenty of unique recipes also. Both cuisines influenced each other for centuries, but while Ukrainian cuisine was heavily influenced by Tatar, Russian or Turkish influences, in Poland German or Austria-Hungary influences are more visible.
What are Ukrainian perogies made of? ›
Dumplings stuffed with potato and cheese are beloved throughout Central and Eastern Europe, and in Ukraine may also be known as vareniki. Recipes for them are often scaled to feed a crowd, but the assembled, uncooked dumplings freeze well, and can then be cooked quickly for a hearty side dish.
What do they call pierogi in Ukraine? ›
For the Polish word pierogi, the Ukrainian word is purohu, and for the word vareniki it is varenuku. There are different varieties of vareniki/pierogi (such as using different combinations of fillings and dough compositions) and methods of preparation.
