Zesty Blueberry Pierogi Recipe

Sweet summer memories always bring me back to the kitchen making these tender dumplings filled with bursting fruit. There is something truly special about biting into a warm homemade Blueberry Pierogi topped with a little sugar.

I love how the soft dough perfectly balances the tart and juicy filling inside every single bite. This recipe brings a classic comfort dish right to your table without needing hours of complicated prep work.

What Makes This Blueberry Pierogi So Special

The dough comes together easily with simple pantry staples you likely already have on hand. It rolls out smoothly and seals tightly so none of that precious fruit juice escapes during cooking.

You can enjoy these dumplings as a sweet main course or a delightful dessert after a savory meal. They freeze beautifully, meaning you can keep a stash ready for whenever a craving strikes.

Fresh blueberries transform into a jammy, vibrant filling that tastes like pure summer sunshine. Even if you are new to making dumplings, this Blueberry Pierogi method is forgiving and fun to master.

If you enjoyed this sweet treat, you will want to try my Savory Orange Cranberry Cookies Recipe for another fruit-filled delight. For a cozy dinner before dessert, nothing beats a warm bowl of my Hearty Mushroom Soup Recipe.

Gathering Your Blueberry Pierogi Ingredients

Here is what you will need to get started:

• All-purpose flour: This forms the structure of the dough, providing enough gluten to hold the filling while remaining tender.
• Warm water: Using warm water helps hydrate the flour quickly and makes the dough more pliable for kneading.
• Buttermilk: This adds a slight tang and tenderness to the wrapper that water alone cannot achieve.
• Sour cream: A small amount of sour cream enriches the dough, giving it a soft and luxurious texture.
• Large egg: The egg acts as a binder to keep the dough cohesive and adds richness to the flavor.
• Salt: Essential for seasoning the dough so it does not taste bland against the sweet filling.
• Fresh blueberries: Small, firm berries work best for filling these dumplings without bursting too early.
• Sugar: You will need this for the filling to sweeten the berries and for sprinkling on top before serving.

My Method for Perfect Blueberry Pierogi

Let’s get cooking!

1. Start by combining the wet ingredients to form the base of your dough mixture. In the bowl of a stand mixer, whisk together the warm water, buttermilk, sour cream, egg, and salt until everything is well blended and smooth.
2. Switch to the dough hook attachment and begin adding the flour gradually to control the texture. Add two cups of flour first and mix on speed 2 until it is fully incorporated into the wet liquid.
3. Continue adding the remaining flour about half a cup at a time, allowing each addition to mix in before adding the next. When you get to the final bit of flour, add it slowly just until the dough pulls away cleanly from the sides of the bowl.
4. Let the machine knead the dough on speed 2 for about 15 minutes to develop the gluten structure. The finished dough should feel soft, elastic, and slightly tacky to the touch, but it should not stick to your clean fingers.
5. Prepare your workspace by dusting a clean surface with a little flour to prevent sticking. Take half of the dough and roll it out into a thin sheet, aiming for about 1/8 inch thickness, flipping it occasionally to ensure even rolling.
6. Use a round cookie cutter or the rim of a drinking glass to cut out circles about 3 inches in diameter. Place a dough circle in your hand, add a pinch of sugar to the center, and top it with about five blueberries.
7. Fold the dough over the berries and pinch the edges together very tightly to create a strong seal. It is crucial to ensure no sugar or juice gets on the rim, as this can cause the Blueberry Pierogi to open during boiling.
8. Gather any dough scraps, combine them with the remaining dough, and repeat the rolling, cutting, and filling process until you have used all your ingredients. Place the finished dumplings on a floured board while you heat the water.
9. Bring a large pot of water to a rolling boil and add a generous pinch of salt. Carefully drop the dumplings into the water in batches, making sure not to overcrowd the pot so they cook evenly.
10. Once the dumplings float to the surface, let them cook for another minute or two until the dough is tender. Remove them with a slotted spoon and drain them in a colander, then sprinkle sugar between layers to prevent sticking.

My Blueberry Pierogi Secrets

Make sure you pinch the edges of the dough very tightly to prevent them from opening in the boiling water. I like to check each Blueberry Pierogi twice to ensure the seal is completely secure before cooking.

Keep your work surface and rolling pin lightly floured to prevent sticking while you work with the soft dough. If the dough feels too sticky, you can add a tiny bit more flour until it handles easily.

Freezing the berries slightly before filling can help manage the juice if you are working slowly. This simple trick keeps the Blueberry Pierogi filling contained and makes the assembly process much cleaner.

How I Like to Serve This Blueberry Pierogi

A dollop of sour cream creates a beautiful tangy contrast against the sweet berry filling. I also love sprinkling a little extra sugar on top while the Blueberry Pierogi are still hot.

You can melt some butter to drizzle over the dumplings for a rich and glossy finish. This simple addition enhances the flavor and keeps the dumplings from sticking together on the plate.

For more tasty recipes and lifestyle tips, follow me on Pinterest.

Blueberry Pierogi Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 17 min
• Yield: 60 pierogies
• Diet: Vegetarian

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Description

Tender homemade dumplings filled with fresh blueberries and sweet sugar. A classic comfort food perfect for a summer dessert or sweet meal.

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Ingredients

• 1 lb blueberries, fresh
• 4 cups all-purpose flour, unbleached
• 1/3 cup buttermilk
• 1/2 tbsp sour cream
• 1 large egg
• 1 tsp salt
• 1 cup warm water
• 1/3 cup sugar, plus extra for serving

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Instructions

1. Whisk together warm water, buttermilk, sour cream, egg, and salt in a mixer bowl until blended.
2. Using a dough hook, mix in 2 cups of flour on speed 2 until incorporated.
3. Gradually add the remaining flour in small batches until the dough clears the sides of the bowl.
4. Knead on speed 2 for about 15 minutes until the dough is soft and elastic.
5. Roll half the dough on a floured surface to 1/8 inch thickness and cut into 3-inch circles.
6. Place 1/2 tsp sugar and 5 blueberries in the center of each circle.
7. Fold and pinch edges tightly to seal, ensuring no filling gets on the rim.
8. Repeat with remaining dough and filling.
9. Boil in salted water until they float, then cook 2 additional minutes.
10. Drain and layer with sugar to prevent sticking before serving.

Notes

Ensure the dough edges are dry before sealing to prevent opening. You can substitute frozen blueberries if fresh are not available, but do not thaw them first.

• Prep Time: 1 hr 5 min
• Resting Time:
• Cook Time: 12 min
• Category: Dessert
• Method: Boiling
• Cuisine: Ukrainian

Nutrition

• Serving Size: 5 pierogies
• Calories: 280
• Sugar: 12g
• Sodium: 180mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 30mg

Keywords: blueberry pierogi, fruit dumplings, dessert pierogi, homemade dumplings, summer dessert