Blueberry Pierogi

Blueberry Pierogi

Blueberry Pierogi


Agata Musial
Designer, Illustrator, Animator




500g (18 oz) unbleached all purpose flour (4 cups)
50g (2 oz) soft butter (½ cup)
1 glass of water
1 egg
Pinch of salt
500g (18 oz) blueberries (4 cups)
3 spoons of sugar
Sour cream

About this Recipe

Blueberry Pierogi are classic Polish dumplings filled with fresh juicy blueberries. They are the perfect lunch to make during the summer months.

  • In a large bowl mix flour, butter, water, egg and salt.
  • Knead the dough, wrap it in foil and set aside in the fridge for 30 minutes.
  • Wash and rinse blueberries carefully and mix them with sugar to make the filling.
  • Sprinkle a clean work surface with flour.
  • Cut the dough in half and cover one piece with a damp cloth.
  • Roll the remaining half of the dough into a thin disk about ⅛ inch 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 7 or 8 cm (3”) rim.
  • Add 1 tsp of the filling to the center of the dough round.
  • Bring the edges together and pinch tightly to create a strong seal.
  • Transfer finished pierogi to a floured cutting board and cover them with a damp cloth to prevent drying out.
  • In a large pot, bring 4 liters of water (17 cups) to a rolling boil and add ¾ tablespoon of salt.
  • Carefully place the finished pierogi in boiling water a few at a time.
  • Once pierogi float to the top, cook them 4 minutes longer, then remove with a slotted spoon and place into a colander to drain.
  • Repeat the process for the remaining half of the dough.
  • Serve with sour cream on top.