Introduction
Blueberry Pierogi are a beautiful example of how simple ingredients can be transformed into something deeply comforting and special. Traditionally enjoyed in many Eastern European kitchens, sweet pierogi offer a softer, dessert-style experience compared to their savory counterparts. I first made blueberry pierogi when I wanted a nostalgic, fruit-filled dish that felt cozy yet light. The tender dough wraps around a juicy blueberry filling that bursts gently when cooked, creating a balance of sweetness and freshness in every bite. Whether served boiled and topped with butter or lightly pan-fried for a golden finish, these pierogi feel both rustic and indulgent. They are perfect as a dessert, a sweet lunch, or even a breakfast treat. Blueberry Pierogi are timeless, satisfying, and proof that comfort food does not always need to be savory to be soul-warming.
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Blueberry Pierogi: A Sweet, Comforting Twist on a Classic Favorite
- Total Time: 45 minutes
- Yield: 24 pierogi
- Diet: Vegetarian
Description
Sweet homemade pierogi filled with juicy blueberry filling, boiled until tender and lightly sautéed in butter for a comforting Eastern European dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup warm water
- 2 tbsp vegetable oil
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 2 tbsp unsalted butter (for sautéing)
- Powdered sugar, for serving (optional)
Instructions
- In a bowl, mix flour and salt.
- Add egg, warm water, and vegetable oil; mix until a soft dough forms.
- Knead dough for 5–7 minutes until smooth, then cover and rest for 30 minutes.
- In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat for 3–4 minutes until slightly thickened; let cool.
- Roll dough thin and cut into 3-inch circles.
- Spoon blueberry filling into the center of each circle.
- Fold dough over and seal edges tightly.
- Boil pierogi in salted water until they float, about 2–3 minutes.
- Remove and sauté gently in butter until lightly golden.
- Serve warm, dusted with powdered sugar if desired.
Notes
- Do not overfill to prevent bursting.
- Frozen blueberries should be thawed and drained.
- Serve with sour cream or vanilla sauce for extra richness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling & Sautéing
- Cuisine: Eastern European
Why You’ll Love This Recipe
These pierogi are soft, lightly sweet, and filled with real fruit flavor. They are freezer-friendly, versatile, and can be served in multiple ways. The combination of tender dough and juicy blueberries makes them comforting without feeling heavy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour forms the base of the pierogi dough, providing structure while remaining soft and pliable once cooked.
Egg adds richness and elasticity to the dough, making it easier to roll and shape.
Warm water helps bring the dough together smoothly and keeps it tender.
Salt balances sweetness and enhances the overall flavor of the dough.
Blueberries are the star filling, offering natural sweetness, juiciness, and vibrant color. Fresh or frozen blueberries both work well.
Sugar sweetens the blueberry filling and helps release the fruit’s natural juices.
Cornstarch thickens the blueberry filling slightly, preventing excess leaking during cooking.
Butter adds richness when serving and enhances the overall mouthfeel.
Directions
Begin by preparing the dough. Combine flour and salt in a bowl, then add the egg and warm water gradually, mixing until a soft dough forms. Knead until smooth, cover, and allow it to rest.
Prepare the filling by gently tossing blueberries with sugar and cornstarch until evenly coated.
Roll the dough thinly on a floured surface and cut into circles. Place a small spoonful of blueberry filling in the center of each circle. Fold over and seal the edges firmly.
Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches until they float to the surface, then simmer briefly before removing. Serve warm with butter or lightly pan-fry for a golden exterior.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 24 pierogi, serving four people. Preparation takes about 30 minutes, with 15 minutes of cooking time, making it ready in roughly 45 minutes.
Storage/reheating
Store cooked pierogi in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with butter or briefly boil. Uncooked pierogi can be frozen for up to two months.
Variations and Customizations
Blueberry Pierogi are easy to adapt. You can substitute blueberries with cherries, strawberries, or mixed berries. For added richness, serve with sweetened sour cream or vanilla yogurt.
A sprinkle of cinnamon or lemon zest enhances the filling without overpowering the fruit. For extra indulgence, dust with powdered sugar or drizzle with honey just before serving.
These pierogi can also be pan-fried after boiling for a lightly crisp exterior that contrasts beautifully with the soft interior.
Nutrition and Dietary Info
These pierogi provide natural fruit sugars and carbohydrates, making them a satisfying energy-boosting dish. They can be made dairy-free by omitting butter or using plant-based alternatives.
Expert Tips & Customizations
Dough resting
Allow the dough to rest so it rolls more easily.
Filling control
Avoid overfilling to prevent bursting during cooking.
Sealing edges
Press edges firmly or crimp with a fork to avoid leaks.
FAQs
Can I use frozen blueberries?
Yes, use them straight from frozen and avoid thawing.
Why did my pierogi burst?
Overfilling or weak sealing can cause leaks.
Can I pan-fry them only?
Boiling first is recommended for proper texture.
Are sweet pierogi traditional?
Yes, fruit-filled pierogi are very traditional.
Can I make the dough ahead of time?
Yes, refrigerate dough for up to one day.
Do I need to sweeten the dough?
No, the filling provides sufficient sweetness.
Can I freeze cooked pierogi?
Yes, freeze in a single layer before storing.
What toppings work best?
Butter, sour cream, powdered sugar, or honey.
Are these served as dessert or main dish?
They can be served as either.
Can I make them vegan?
Yes, omit egg and adjust liquid slightly.
Conclusion
Blueberry Pierogi are a comforting, fruit-filled dish that blends tradition with gentle sweetness. Soft dough, juicy berries, and simple preparation make them a timeless recipe that works equally well as a dessert, a sweet meal, or a nostalgic family favorite.
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