Name: Blueberry Pierogi Dumplings ('z Jagodami')
Prep time: 60 min
Cook time: 6 min
Total time: 66 min
Ingredients: 300-350 g fresh blueberries; 350 g flour; 185 ml very warm water; 1 tbsp butter (or 2.5 tbsp olive/vegetable oil); ½ tsp fine sea salt; Demerara or regular sugar, melted butter, kefir, buttermilk or sour cream, fresh blueberries, flavoured yogurt.

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Blueberry pierogi (‘z jagodami’) are a popular dish in Poland especially during summer months. They take very little time to make as the filling consists of a single ingredient – blueberries.

Check out ALL my pierogi recipes.

I usually make pierogi with savoury fillings but today I am sharing a recipe for a semi-sweet blueberry pierogi recipe, a super popular dish in Poland especially when blueberries are in season. Polish people love pierogi, both savoury and sweet, and seasonal fruit make an ideal pierogi filling.

What blueberries to use

I used typical commercially available blueberries, which you can get in any supermarket or green grocers in the UK. When I was growing up in Poland people tended to use small, wild blueberries, as the larger variety was simply not available.

So unless you live in Poland (where the small blueberries are still prevalent) or go blueberry picking in the forest chances are you’ll be using the large blueberry variety.

Which is great as it’s easier to make pierogi using this type of blueberries.

This is because they keep their shape really well.

So all you need to do is rinse and dry them well (using a paper towel) and simply encase in the pierogi dough.

Can I use frozen blueberries

Yes, you can but it's a little trickier to use frozen blueberries as they are full of moisture. Too much moisture makes it harder to stick the edges of the pierogis together well and increases the chances of the pierogi opening up in the pot.

If, however, you want to give this method a go wipe your blueberries with a paper towel, add about 1.5 teaspoon of flour and stir in until . Then place a small amount of the blueberries in a separate dish and put the rest back in the freezer (to prevent them from thawing). Make these pierogi in batches using a small amount of filling at a time. Cook each batch as soon as you've made it.

How to make pierogi dough

I am using my tried and tested pierogi dough. This dough recipe is very quick and easy to make.

Combine the flour with the salt and place on top of a large clean surface. Add the butter (or oil, if you prefer) and gradually start adding in the water, cutting through the mixture with a large knife. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. Cover with a bowl or wrap in cling film and set aside for 20 minutes.

If the dough sticks to your hands add a bit of flour and knead in – 1 teaspoon should be enough (too much flour will produce tough dough).

How to make blueberry pierogi

When your dough has rested you are ready to make the pierogi.

Divide the dough into 3 parts and roll out 1 until it’s 2-3 mm thick (keeping the other dough balls covered). Using a glass with a diameter of about 7 cm make round shapes.

Heat up a large pot with salted water.

If, like me, you are using large blueberries place 4-5 in the middle of each dough shape and stick together the edges of the dumplings removing any air bubbles. Place the dumplings on top of a lightly floured surface and keep covered with a tea towel.

When the water starts to boil carefully put the dumplings in one by one (do not overcrowd the pot) and give a gentle stir with a wooden spoon. Cook gently for 4 minutes from the time the dumplings have come up to the top. Remove from the heat and using a slotted spoon lift out and place on top of a large plate. Drizzle over a little melted butter and serve immediately.

What to serve with blueberry dumplings

I don’t often recommend sprinkling food with sugar but this time I am making an exception. These fruit pierogies need a bit of sweetness so sprinkle a little demerara or regular sugar over individual portions.

You could also add a drizzle of melted butter or serve them with kefir, buttermilk (both healthy) or sour cream (a little less healthy).

You could also serve these blueberry dumplings with flavoured yogurt and fresh blueberries.

Top tips and FAQs

Use 4-5 blueberries in each dumpling or 1-2 more for larger dumplings. These pierogi are usually made using small blueberries but these aren't available here in the UK so I am using a large blueberry variety.
Knead the dough for about 6 minutes until very soft and smooth (this will produce softer pierogi). If the dough sticks to your hands add a bit of flour (no more than 1 teaspoon as this may make the dough a little tough).
Best served immediately. Serve with sour cream, yogurt or kefir and sugar.

Can I reheat pierogi with blueberries

These pierogi are best served immediately so I don’t recommend keeping them in a bowl or another container for too long. The fruit will become squashed and might start releasing juice.

So the answer is – yes, you can reheat them (in a microwave) but they simply won’t be as good as when they first came out of the pot.

Keep in touch!

If you make these blueberry pierogi I'd love to know how they turned out for you. What did you serve them with? Let me know in the comments below, thanks!

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