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.
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 in blueberry pierogi recipe
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
I don’t recommend using 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.
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 you’ve added all the water knead the dough for a couple of minutes until smooth and soft. Cover with a bowl or wrap in cling film and set aside for 15 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. Serve hot.
What to serve with Polish 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.
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.
If you like this recipe you may also like these other pierogi recipes
Blueberry Pierogi Dumplings ('z Jagodami')
- 400-450 g fresh blueberries
For the Dough
- 350 g flour
- 185 ml very warm water
- 1 tbsp butter or 2.5 tbsp olive/vegetable oil
- 1/2 tsp fine sea salt
- Demerara or regular sugar, melted butter, kefir, buttermilk or sour cream, fresh blueberries, flavoured yogurt.
- Rinse and gently dry the blueberries using a paper towel.
- To make the dough place the flour, salt and butter (or oil) on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead for 2-3 minutes until the dough becomes smooth, soft and elastic. If it sticks to your hands add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 15 minutes.
- Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
- Place 4-5 blueberries in the middle of each dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together removing any air bubbles - go over the edge twice for each dumpling.
- Place the dumplings on a lightly floured surface and cover with a tea towel.
- Fill a large pot with salted water, add 1 tsp of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon. When all the dumplings have come up to the surface cook them gently for about 4 more minutes, then switch off the heat and using a slotted spoon transfer onto
a large plate. Sprinkle with sugar, drizzle with a little butter and serve!
Pin Blueberry Pierogi Dumplings (‘z Jagodami’)
Keep in touch
Recipe link parties
I am bringing this Polish blueberry pierogi recipe to #CookBlogShare, which I have the pleasure of hosting this week.