Name: Blueberry Pierogi with Lemon Thyme
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Ingredients: 2 cups flour (250 g , 8 oz); 1 tsp salt; 1/2 cup warm water; 2 tbsp oil; 1 egg yolk; 2 1/2 cups blueberries, frozen (250 g); 5 tbsps sugar; 1 tbsp cornstarch; 3 tsp lemon thyme

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Along with this easy homemade Blueberry Pierogi recipe I give you the recipe for the best pierogi dough ever! These sweet authentic Polish fruit dumplings are a delicious sweet main or dessert for summer that both kids and adults love!

Polish Blueberry Pierogi Recipe

Sweet fruit pierogi are a well-loved Polish dish that is perfect for summer!

I know what you’re thinking! These dumplings look a wee bit heavy for a summer dessert! Here’s the thing! In Eastern Europe, pierogi are a main.

While sweet main courses are not super common on this side of the ocean, eating something sweet as a main is perfectly normal in Germany, Austria and all of Eastern Europe.

Most of the sweetness comes from the blueberries, with only a little extra sugar added in if necessary.

While savory pierogi are often pan-fried, baked, or even deep-fried after being boiled, fruit pierogi are usually just steamed, lending a delicate texture to the more delicate flavor of the fruit.

This makes these homemade blueberry pierogi healthier than anything bought – and these taste SO MUCH better than those from the frozen aisle.

How to make the best pierogi dough:

Here I share with you my favorite pierogi dough recipe! It’s soft, elastic and easy to roll out. It’s an authentic and traditional polish recipe I came across in a Polish cookbook.

The recipe page with the pierogi dough had all the stains and bits of dough on it so I knew this must be a good one.

Pierogi dough is actually pretty easy to make without a recipe. It’s more about getting the right consistency and as you make it more often, you’ll roughly know the rations and which consistency you need and can play around a bit.

When making pierogi dough for the first time, it’s best to stick to this recipe, which I tested like a gazillion times while writing my first cookbook.

If the dough is too dry you need to add some warm water, if too wet – a little bit of flour. The key to the best pierogi dough is, that the dough is well-kneaded!

How to make sweet pierogi blueberry filling:

For the fruit filling of our blueberry pierogi, we used whole blueberries and sprinkled them with a mixture of sugar and flour for a little extra sweetness and to soak up any juice that was released from the fruit during cooking.

Blueberries tend to hold their shape well during cooking, so if you would prefer your fruit pierogi to have more of a pie-filling consistency, you will want to coarsely mash your blueberries with the sugar and flour before filling your pierogi.

Which other sweet pierogi fillings could I use with this pierogi dough recipe?

Black or Red Currants
Raspberries
Strawberries
Sweet Farmer’s Cheese or dry curd
Well-drained ricotta and lemon zest

Tips for making the perfect pierogi:

If your pierogi dough is to dry to seal the edges of your pierogi, moisten the edges with egg wash before pressing them together.
Pierogi can be made boiled fresh or frozen. Once your water boils, always make sure to reduce the boil to a simmer and drop no more than 12 pierogi at a time into the water.
Try and not overcook the pierogi! When they rise to the surface, cook them for 3 minutes longer. I tend to cook mine for about 5 mins total.
Homemade pierogi stick together if drained in a colander, and rip if you try to separate them. This is why I recommend removing them with a lightly buttered slotted spoon.
I like serving them with a bit of butter, some sour cream and maybe a dusting of powdered sugar. You can also sauté them in melted butter until golden brown.

How to serve Blueberry Pierogi the traditional way:

These are served with either sour cream or a lightly sweetened yogurt! You can either pour the sour cream over top or offer it as a dipping sauce.

For more Blueberry Desserts, check out these recipes:

★ Did you make and love this blueberry pierogi recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

Blueberry Pierogi with Lemon Thyme

My easy homemade Blueberry Pierogi recipe features the recipe for the best pierogi dough! These sweet Polish dumplings are a delicious sweet main or dessert for summer that both kids and adults love!

Course Dessert, main

Cuisine European, Polish

Keyword blueberry pierogi recipe, sweet pierogi recipe, traditional pierogi recipe

Prep Time 45 minutes

Cook Time 5 minutes

Resting time 30 minutes

Total Time 50 minutes

Servings 30 pieces

Author Kiki Johnson

Ingredients

For the pierogi dough:

2 cups flour 250 g , 8 oz
1 tsp salt
1/2 cup warm water
2 tbsp oil
1 egg yolk

For the filling

2 1/2 cups blueberries, frozen 250 g
5 tbsps sugar
1 tbsp cornstarch
3 tsp lemon thyme

Instructions

Mix flour and salt in the bowl of your stand mixer equipped with the ladle attachment. Stir together the wet ingredients in another bowl. Combine and knead for about 10 minutes until a smooths soft ball forms that does not stick to the sides of the mixing bowl. If needed as a bit more flour.
Shape the dough into a ball. Transfer the pierogi dough ball into a bowl cover with a kitchen towel and let rest at room temperature for 30 minutes.
Roll out the dough until thin. Using a 3-inch or 4 inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside. You can roll those out later.
Using a tsp, portion blueberry filling on all the dough circles before folding.
With clean, dry hands, fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers as for a pie. If the dough is dry, moisten edges with egg wash before pressing the edges together. Roll, cut and fill reserved scraps.
Pierogi can be boiled fresh or frozen. To do so, bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 10 to 12 pierogi at a time into the hot but not boiling water. Stir once so they don't stick to the bottom of the pot. When the pierogi rise to the surface, cook them 2 to 3 minutes or until the dough is done. I cook mine for about 7 minutes total.
Remove your blueberry pierogi with a slotted spoon onto a big serving platter or plate that has been smeared with butter. Note that pierogi will always stick together and rip if you try to separate them if drained in a colander so avoid doing that!
Repeat until all pierogi are cooked. Serve them with either melted butter, dusted with icing sugar or sour cream. Or a combination of all! Or pan-fry them in melted butter until golden brown.