Blueberry Pierogi (Blueberry Polish Dumplings)

    45 minutes

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

    4 people made this

    Makes: 80 pierogi

    • Pierogi Dough
    • 1kg plain flour
    • 2 eggs
    • 80g butter
    • 500ml warm water
    • Filling
    • 700g blueberries
    • 100g caster sugar
    • To Serve
    • melted butter, to taste
    • sour cream, to taste
    • sugar, to taste
    • blueberries, to garnish

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

    1. 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 until the 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. Filling: 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. To Cook: Bring a large saucepan of salted water to the boil. Once boiling, gradually add the pierogi. Once they float to the surface, cook 2 minutes longer, then remove with a slotted spoon and place in a colander to drain.
    5. To Serve: Serve the pierogi warm with a drizzle of melted butter and topped with sour cream, then sprinkle with additional sugar and blueberries.

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