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Close-up of two traditional Polish blueberry pierogi topped with sour cream

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

  1. 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.

  2. 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.

  3. 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. 

  4. Using a tsp, portion blueberry filling  on all the dough circles before folding.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

For the filling

  1. Mix blueberries, sugar, starch and thyme leaves in a bowl. 

Recipe Notes

  • 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.