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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:
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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!
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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
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.
Why does my pierogi dough keep shrinking? ›
- Several possibilities.
- Rolling it out too soon, rolling it cold, and then not rolling enough.
- Always let the dough relax for a while before rolling it out. It's the same with pasta dough. ...
- You can put it in the fridge overnight. ...
- Finally, you may not roll it out enough. ...
- Good luck!
Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience. Caramelized onions: The sweetness of caramelized onions perfectly complements savory pierogi.
What to eat with perogies no sour cream? ›
Traditionally, boiled pierogis can be served with sautéed onions, applesauce, or shkvarki (bits of pork, like cheek or belly, fried in their own fat). The latter may sound gross but it's delicious.
How to fix tough pierogi dough? ›
Add a few drops of milk or water at a time until the dough becomes more pliable. If your dough becomes too wet, add in a bit of flour. If you feel like your pierogi dough needs a bit more structure, it's very difficult to add less than a whole egg.
How do you fix tough dough? ›
If your dough is slightly hard and not dry, you can try to soften it by kneading the dough between your fingers or rolling it between your hands (clean of course, to avoid mixing dust or dirt with the dough).
What to do when dough shrinks? ›
If the dough shrinks back a lot, and you feel like you are fighting for your life to get it to stretch out, King Arthur wants you to relax. No, really! Cover it with a clean towel so that it doesn't dry out and rest it for at least 15 minutes before trying again.
Why does my pierogi dough spring back? ›
Gluten is what makes dough elastic and stretchy. If your gluten hasn't developed enough, it will remain too tight and your dough will want to spring back into its original shape.
How do you make dough tighter? ›
Add structure by pinching a weak dough
Then, use wet or floured hands to grab the dough's very outside edge and fold it over to the middle. To create a little package, do this at four sides, where each “flap” is opposite another one. After the four folds, you'll have an even tighter round.
What is a good side dish with perogies? ›
The best side dishes to serve with pierogies are boneless pork ribs, caramelized onions, carrots and potatoes, teriyaki pork chops, roasted Brussels sprouts, taco casserole, sautéed mushrooms, cucumber salad, borscht, applesauce, cabbage rolls, kielbasa, sautéed spinach, coleslaw, and corn on the cob.
Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.
Can you eat leftover perogies? ›
These storage methods will keep your cooked pierogi delicious, almost like they're freshly prepared. When reheating left-overs, you can place pierogi in salted boiling water and simmer until they float to the surface and then boil for an additional 90 seconds. ℹ️ Learn how to reheat pierogi.
Why is my dumpling dough tough? ›
Do not over cook your dumplings, they cook quickly and if you over cook them they will be hard. Stirring the dumplings can make them break apart, its best to use a wooden spoon to push them under the liquid.
Why did my dough get tough? ›
The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.
Why is my dough hard on top? ›
Depending on the type of yeast and the bread recipe, the initial rise may take anywhere from one to two hours. That's a long time to expose the soft, freshly-kneaded dough to air. Too much air dries out the dough and forms a dry crust on top.
