Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (vareniki) for generations. Watch this video for how to make pierogies! | natashaskitchen.com

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Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (aka vareniki) for generations. While Mom was teaching me the proper method of making pierogi (don’t worry, I shared every detail in the video!), she told me her sweet memory of Grandma making blackcurrant pierogi in Ukraine. Just as soon as the blackcurrant ripened in the forest, grandma put them in pierogi.

My grandparents (like most people in Ukraine back in the day) were poor but the beauty of Ukrainian cooking is the use of humble ingredients to make scrumptious feasts fit for kings. P.S. Be sure to watch the video recipe!

Watch How to Make Blueberry Pierogi:


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I hope you are inspired to make these blueberry pierogi for your family. You can get creative and try different fillings like cherry, plum or various stone fruit. If you’ve tried pierogi before, let me know your favorite filling and if you love them sweet or savory.

Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (vareniki) for generations. Watch this video for how to make pierogies! | natashaskitchen.com

Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (vareniki) for generations. Watch this video for how to make pierogies! | natashaskitchen.com

Natasha's Kitchen Cookbook

Blueberry Pierogi Recipe (VIDEO)

4.96 from 44 votes
Author: Natasha of NatashasKitchen.com
Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat!
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients 

Servings: 60 pierogies

For the Pierogi Dough:

  • 1 cup warm water
  • 1/3 cup buttermilk
  • 1/2 Tbsp sour cream
  • 1 large egg
  • 1 tsp salt
  • 4 cups all-purpose, unbleached flour

For the Blueberry Pierogi Filling:

  • 1 lb blueberrie
  • 1/3 cup sugar, plus more to sprinkle the top

Instructions

  • In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended. Note: dough can be made by hand but the mixer is much easier.
  • Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.
  • Add remaining flour 1/2 cup at a time allowing each addition to incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to the sides of the bowl. Let the dough knead on speed 2 for 15 minutes. Dough will be soft elastic and feel slightly sticky to the touch, but won’t stick to your fingers.
  • Sprinkle a clean work surface with flour. Working with half of the dough at a time, roll it into a thin disk about 1/8" 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 3" rim.
  • Place a round of dough in the palm of your hand with the stickier side up. Add 1/2 tsp sugar to the center and about 5 blueberries. Bring the edges together and pinch tightly to create a strong seal, making sure the sugar does not spill onto the edges. Transfer finished pierogi to a floured cutting board.
  • Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished.
  • In a large pot, bring 4 quarts water to a rolling boil and add 3/4 Tbsp salt. Carefully place half of finished pierogi in boiling water a few at a time (drop them close to the surface of the water to avoid hot splashes). Once pierogi float to the top, cook 1 1/2 to 2 minutes longer then remove with a slotted spoon and place into a colander to drain.
  • When plating pierogi, drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is. These are best eaten fresh and warm :).
Course: Dessert, Lunch
Cuisine: Russian, Ukrainian
Keyword: Blueberry Pierogi
Skill Level: Medium
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (vareniki) for generations. Watch this video for how to make pierogies! | natashaskitchen.com

Blueberry pierogi are the ultimate comfort food. Our family has been making pierogi (vareniki) for generations. Watch this video for how to make pierogies! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Linda
    November 24, 2022

    Hi Natasha;
    I’m new to making perogies of any kind. The first try, my dough was like a rubber band and would quickly start to shrink when I rolled it out – suggestions?
    My second question – we live in the frozen tundra of Manitoba Canada so fresh cherries are not readily available. Would canned cherry pie filling be a no-no??
    Thanks so much!

    Reply

    • Natasha
      November 24, 2022

      Hi Linda, That can be the case if the dough is over-kneaded or has too much flour. We recently updated our dough for potato pierogi and I need to re-work this recipe. By adding oil to the dough, we found it became more forgiving. Also, Canned cherry pie filling is tough because if you get the sauce on the seals, the pierogi will burst open. I would recommend using frozen cherries or just canned cherries and drain the juice. I would avoid canned cherries in a thick syrup such as the cherry pie filling.

      Reply

  • florence jutton
    October 31, 2022

    natasha can we use bread flour or pastry flour to make pierogi dough

    Reply

    • Natasha's Kitchen
      October 31, 2022

      Hi Florence, I haven’t tried that but one of our readers shared this “I always use bread flour for pierogi and the dough comes out perfect.” Hope that helps.

      Reply

      • florence
        November 1, 2022

        thank u so much for your reply.on the pierigi with bread flour.
        i will try it for curious sake.!! your blog is so amazing. to the point on everything. it is greatly performed with info. congratulations on it.

        Reply

        • Natasha's Kitchen
          November 1, 2022

          Thank you, I appreciate your kind words!

          Reply

  • Larry Padgett
    October 11, 2022

    Hi Natasha. I just commented on your recipe for Beef Stroganoff is was great. I made the Blueberry Pierogi too. I messed it up, please help. I don’t have mixer so had to hand knead it. I don’t think I kneaded it long enough. It was tough (when eating) and I could not roll it very thin. After it was cooked it was chewy. Any thoughts?
    Sincerely,
    Larry Padgett

    Reply

    • Natashas Kitchen
      October 11, 2022

      Hi Larry, that is likely the culprit, kneading it by hand it will take significantly longer. If there were no other alterations to the recipe, that is likely the culprit.

      Reply

      • Larry Padgett
        October 11, 2022

        Thank you for your help. I’ll try again and let you know. Do you have any suggestions on how I’ll know that I’ve Kneaded it enough?
        Sincerely
        Larry

        Reply

        • Natashas Kitchen
          October 12, 2022

          Hi Larry, I recommend watching the video and see the consistency to watch for.

          Reply

  • Rebecca Chesnut
    August 19, 2022

    I learned to make savory pierogi from my mom, who learned from my Grandma who was from Poland. The dough consists of eggs, salt, tsp. of water and flour. Never used buttermilk or sour cream. Can my dough be used to make this blueberry pierogi or do I need to use this recipe for the dough?

    Reply

    • NatashasKitchen.com
      August 19, 2022

      Hi Rebecca! I think so. You can definitely try it. 🙂

      Reply

  • Maria Bitunjac
    September 24, 2021

    Can you make them a day before and leave in fridge

    Reply

    • Natasha
      September 25, 2021

      Hi Maria, these are really best enjoyed fresh. You can rewarm them but the texture will be best fresh. You can freeze them also until ready to boil.

      Reply

  • Walt Oshinsky
    August 1, 2021

    Could they be baked in an oven – I think I will try that method. Wouldn’t a blue berry filling be less messy and just as good. I think I will try that as well.

    Reply

    • Natashas Kitchen
      August 2, 2021

      Hi Walt, these are always boiled and not baked. I’ve never tried baking these types of pierogi. Baked piroshki are different and work well for baking.

      Reply

  • Irene Oman
    July 9, 2021

    you need to fix your Blueberry Pierogi video

    Reply

    • Natasha
      July 9, 2021

      Hi Irene, did we miss something, can you clarify what you mean? Thanks!

      Reply

  • Anastasia
    June 29, 2021

    Hello. Can I fried these and sprinkle powder sugar over them after they come out?

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Hi Anastasia, I’ve never tried frying them so I can’t say for sure if this specific dough would work fried. I do have several fried piroshki recipes that are really great though! 🙂

      Reply

  • Erica
    June 3, 2021

    Love these! My mom always made them with a topping made of sour cream and sugar (a sort of sweet cream). Heavenly!

    Reply

    • Natashas Kitchen
      June 3, 2021

      Yum! Now I’m craving these! Thank you so much for sharing that wonderful review with me, Erica.

      Reply

  • Tim
    February 8, 2021

    My mothers style is different but do sprinkle with sugar and try lightly drizzling “whipping cream” over them instead of sour cream.

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Sounds yummy too, thanks for sharing Tim!

      Reply

      • Sheila
        May 24, 2022

        Has anybody had trouble with the thickness? They come out delicious, but in my case they are not translucent (thin enough), and when I try to make them thinner they break or I get holes. Any suggestions?

        Reply

  • Deanne Diotte
    January 26, 2021

    So good. Love the dough, so tender. Family loved them.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      I’m glad to hear that, Deanne. Thank you for sharing your thoughts with us!

      Reply

  • ann
    December 15, 2020

    Hello! Could I use Lekvar or some other thick, fruit butter instead of fresh fruit?

    Reply

    • Natashas Kitchen
      December 15, 2020

      Hi Ann, I have not tested that to advise. If you happen to experiment, I would love to know how you like that.

      Reply

  • Cwetlana
    October 5, 2020

    Can you please post a recipe for liver pierogi. I love them!

    Reply

    • Natashas Kitchen
      October 6, 2020

      Thank you for that suggestion!

      Reply

  • Nadia
    September 26, 2020

    I made apple pyrohy

    Reply

    • Natashas Kitchen
      September 26, 2020

      Yum! That’s sounds amazing!

      Reply

  • Nadia
    September 14, 2020

    Do you have a recipe for apple pierogies?

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Nadia, I do not at this time but that is a great idea! If you experiment I would love to know how you like that but I will add it to my list of must-try recipes!

      Reply

  • Nadia
    August 12, 2020

    Can I freeze blueberry pierogies?

    Reply

    • Natasha
      August 12, 2020

      Hi Nadia, we always make them fresh but that should work fine just like any other pierogi.

      Reply

  • Ruth Blank
    July 21, 2020

    This was my first try at making pierogi. My Polish son in law loved them! He was so sweet, and lied, saying they were as good as his mother’s pierogi. I learned a lot and the next time, they will be even better!

    Reply

    • Natasha's Kitchen
      July 21, 2020

      I’m sure it will be the best. Thanks for giving this recipe a try!

      Reply

  • bill Ulmer
    July 17, 2020

    can you use whole wheat floor ?

    Reply

    • Natasha
      July 18, 2020

      Hi Bill, I haven’t tried that but I suspect the dough would be very dense.

      Reply

  • Sueb
    July 6, 2020

    Thanks so much for the video – It’s been many years since I’ve had this childhood favorite and now I am going to attempt it. My mother served them with browned butter – yum.

    Reply

    • Natashas Kitchen
      July 6, 2020

      I hope you love this recipe Sueb!

      Reply

  • Leila
    June 23, 2020

    Hi Natasha!
    I love watching your videos, all of your recipes I tried have turned out amazing. I do not have a stand mixer, so I was wondering it the dough for this recipe can be made without a stand mixer?
    Thank you!!!

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hi Leila, it may work but I haven’t tested that to advise. If you experiment please let me know how you like that

      Reply

      • Laura
        December 6, 2020

        I made a similar dough to yours with my polish mother-in-law for years. We did not have a stand mixer and I did all of the dough with my hands. I simply mixed all of the ingredients with my hands until the dough was fully mixed and the right consistency. It was very messy and requires a lot of hand and arm power to mix it thoroughly but it can be done. I was very happy when we finally got a stand mixer and used that instead. It made the entire process much easier and cleaner.

        Reply

        • Natasha's Kitchen
          December 6, 2020

          I’m glad you already have your stand mixer. It is such a useful kitchen tool and totally agree – makes the process so much easier!

          Reply

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