Blueberry Pierogi recipe

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Ingredients

8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter
2 cups lukewarm water, or as needed
5 cups fresh blueberries
½ cup white sugar

Nutrition Info

64.9 calories
carbohydrate: 12.1 g
cholesterol: 6.9 mg
fat: 1.1 g
fiber: 0.6 g
protein: 1.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 2.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.

  2. Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.

  3. Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.

  4. Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.

Recipe Yield

80 pierogi

Recipe Note

You've probably heard of savory pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi (babcine pierogi z jagodami) are a unique and fruity after-dinner dessert. Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.

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