Get the Latest Recipes in your inbox:

Blueberry Pierogi Recipe (VIDEO)

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

This post may contain affiliate links. Read my disclosure policy.

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:


Thanks for watching, my friends! Be sure to subscribe to our cooking channel and be the first to see our new videos. 🙂

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

Blueberry Pierogi Recipe (VIDEO)

4.91 from 22 votes
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $4-$7
Servings: 60 pierogies

Ingredients

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

  1. 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.
  2. Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished.
  7. 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.
  8. 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 :).

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • MARY WIEBE
    July 17, 2019

    I am about to make this recipe, needing it for a family event that does not occur for two days. I know I can freeze, but they will need to be transported for about 6 hours in a cooler. I will surround with lots of ice in a cooler, but concerned they may start to thaw a bit. Would it be better to cook the pierogi ahead of time and take in a container where sugar has been sprinkled. I am afraid either way I may have a sticky mess on my hands. Thanks for your thoughts.

    Love your site, brings back so many memories. Reply

    • Natashas Kitchen
      July 17, 2019

      Hi Mary, it is best served fresh, I’m not sure how well it will the dough will handle being in a cooler if it is cold enough with enough water they should stay frozen, once they start thawing they stick bad! I hope that helps. Reply

      • MARY WIEBE
        July 17, 2019

        Dilemma for sure. I’ll let you know how it goes. Thanks. Reply

  • Margaret
    June 8, 2019

    👍🏻 Reply

  • Leon Duminiak
    June 7, 2019

    Excellent recipe and video! Thank you for posting. No matter what you call them, these are a truly universal food enjoyed by all Slavic peoples. Reply

    • Natashas Kitchen
      June 7, 2019

      You’re so welcome! Reply

  • Janet Charlebois
    June 5, 2019

    Hi Natasha…you make things so easy & yummy looking..I watch your videos so much & pin lots of them…this one is a yesssss to gotta try. They look sooooo good. Reply

    • Natashas Kitchen
      June 5, 2019

      I hope you love this recipe, Janet! Thank you for sharing that with me! Reply

  • Maryann wilson
    February 28, 2019

    Can gluten free flour be used to make the dough? Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Maryann! I haven’t tested that wit gluten free. If you experiment please let me know how you like that recipe! Reply

  • Dennis
    January 19, 2019

    Thank you Natasha, as an Ukrainian, pierogies have been my favorite dish all my life. My mom made the best I have ever had and I’m so sorry that I didn’t pay more attention when she was making them or at least write down her recipe. She has been gone since 1998. She used to make them from saskatoon berries and I always wanted to try making those but now with your blueberry recipe, I think it should be similar with the saskatoons? She also made them with prunes, and also morels. Reply

    • Natasha
      January 21, 2019

      Thank you so much for sharing! I love all the different filling options for pierogi! Reply

  • Esther (Milanczuk) Brown
    December 18, 2018

    In my opinion, blueberry vareniki are the best! My mama made them so yummy, but my dough would come out too hard. I wanted to suggest a yummy variation that our family started. Toss the warm vareniki with butter and honey. Amazing! Reply

    • Natashas Kitchen
      December 18, 2018

      Thank you for sharing your great review! Reply

  • William Krochak
    December 13, 2018

    I love making and eating pyrohy. I will try sprinkling sugar to prevent sticking. My mom taught me to use butter on them but they still stick when they get cold. I use a Cuisinart to mix the dough. I always presift my flour to make the dough soft. When the dough is made, I wrap it in saran wrap then put it into the fridge covered with a cloth to let it rest. I divide it in quarters when rolling the dough. Left over dough is rolled into a ball and refrigerated and used at the end. Any suggestions on how to make it easy to roll as I find the left overs much harder to roll. I always have tea with pyrohy in memory of my dad. I like sour cream and soft sauteed onions over top of them. Reply

    • Natashas Kitchen
      December 13, 2018

      That sounds lovely, William! Thank you for that wonderful review and sharing your memories with us! Reply

  • Cindy Byrd
    November 3, 2018

    Can this be frozen before the boil. Can they also be boiled then fried? Reply

    • Natashas Kitchen
      November 3, 2018

      Hi Cindy! Yes they are freezer friendly. Dust generously with flour and arrange them in a single layer on a baking sheet and put in the freezer. Once they’re frozen, transfer them to a large Ziploc bag and freeze. Also, when you are ready to cook them, place them into boiling water directly from the freezer. Do not thaw. Frying them post boil sounds like it may work! Reply

  • Yelena Lepekhin
    July 17, 2018

    Hey is there any way I can use frozen blueberries for this recipe? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Yelena, yes that would work. I would add them frozen so they don’t juice onto the edges Reply

  • Louise Golden
    July 16, 2018

    Lived in Ukraine for six months back in 1990. Fell in love with the people and the food. Learned to make borscht but can never duplicate the wonderful sunflower oil for fried potatoes. Lived their in the winter. What a challenge. Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you so much for sharing that with us, Louise! What a great experience that must’ve been! Reply

  • Inna
    June 20, 2018

    Hey would I be able to just diy be the ingredients to make double the recipe or would I have to mage two seperate batches of dough? I already made it once and love it so does my husband. I want to make extra to freeze and to give out to neighbors and family Reply

    • Natasha
      June 20, 2018

      Hi Inna, I think it could work to double the dough if you have a large stand mixer that can accommodate that much dough (probably a 6 Qt would be best) and it might require a little more kneading. Reply

  • Snizhana
    June 7, 2018

    Hi Natasha, I plan to make these again except with mashed potato with the same dough just bigger size. My plan is to freeze them but If I have leftover dough,even after the potato mix, is the dough freezer friendly? Or what could I make with the leftover dough lol I do have my mother in law’s apricot jam in the fridge but afraid it’s too runny. Got any tips or advice? Thanks in advance! Reply

    • Natashas Kitchen
      June 7, 2018

      Thanks for the great review, Snizhana! The left over dough works for both sweet and savory vareniki or pelmeniReply

    • Cathy
      September 14, 2018

      Hi, I make a mashed potato dough and usually fill them with a dried prune (or thick jam – not certo type). If I make a bit batch, I put uncooked ones in freezer. Then take straight from freezer and cook in boiling water. We eat these with browned & sweetened breadcrumbs. This is the Hungarian version called gomboc. Reply

  • Snizhana
    May 31, 2018

    These came out so delicious. I froze half the batch for postpartum easy meal prep lol my husband and I devoured the other half. Although mine yeilded around 47ish..I wonder if it’s because I maybe did just couple tablespoons over of flour. Kind of tricky to get the dough to its right consistency, then again I’m a newbie at this lol Regardless thank you Natasha! Reply

    • Natasha
      May 31, 2018

      Hi Snizhana, it could also be due to the size of pierogi you are rolling out. It can vary if you make your rounds wider or thicker. 🙂 I’m so glad you loved the recipe and that is so smart to freeze some with a baby on the way! Congratulations!! Reply

  • Claudia
    January 5, 2018

    Ai que delicia ! Reply

  • Wendy
    December 14, 2017

    Hi Natasha! Can you make these with frozen blueberries? I am hoping to make them for my MIL’s Ukranian Christmas but fresh blueberries are out of season! Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Wendy, yes that would work. I would add them frozen so they don’t juice onto the edges Reply

  • Iveta
    November 7, 2017

    Is’n it VARENYKI??? 🙂 Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Yes, you are correct! In the US they are referred to as pierogi 🙂 Reply

  • Erika
    September 22, 2017

    Hi Natasha,

    Can I freeze these? Reply

    • Natasha
      natashaskitchen
      September 22, 2017

      Yes they are freezer friendly. Dust generously with flour and arrange them in a single layer on a baking sheet and put in the freezer. Once they’re frozen, transfer them to a large Ziploc bag and freeze. Also, when you are ready to cook them, place them into boiling water directly from the freezer. Do not thaw. Reply

  • July 25, 2017

    I absolutely loved these and how easy they were to make!!! Thank you!!!! Reply

    • Natasha's Kitchen
      July 25, 2017

      You’re welcome Eva! I’m so glad you love this recipe! Thanks for sharing 🙂 Reply

  • Olga
    April 27, 2017

    My mom made these a lot before. They’re soooo good. I really love vareniki. My sister and I started making them with my mom when we got older and they’re the easiest and most common Ukrainian food in our family. Thank you for sharing! 🙂 Reply

    • Natasha's Kitchen
      April 28, 2017

      My pleasure! They are really that good!:) Reply

  • Ella
    March 30, 2017

    Mmmmmm these look sooo good! My dad loves Vareniki so I’m going to make them! But I’m also a fan I love your blog and recipes! Reply

    • Natasha's Kitchen
      March 31, 2017

      Please let me know what you think of the recipe Ella! Thanks for following 😀 Reply

  • Anita Wiens
    March 16, 2017

    Can i use milk instead of buttermilk? Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Anita, I think the buttermilk makes the dough taste a little better but it should work fine with milk 🙂 Reply

      • Anita
        March 22, 2017

        Thank you 😊 Reply

  • anya
    March 13, 2017

    Natasha, can I use frozen blueberries instead of fresh one ? Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Anya, yes, I would put them in frozen so they don’t juice onto the edges. Reply

  • anita
    March 3, 2017

    Hey i was wondering if they will turn out if i use a whisk when blending the dough with the kitchen aid since i don’t have the dough mixer part?? Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Hi Anita, unfortunately, the whisk won’t work for this dough. It is too dense and it might kill your mixer to try and knead it with the whisk. Reply

      • Marianna Chubaruk
        March 17, 2018

        what about using the paddle? Reply

        • Natasha
          natashaskitchen
          March 17, 2018

          HI Marianna, the dough hook is what is recommended by KitchenAid for doughs like this. The paddle works for cookie dough but it might be too strenuous on your mixer and you risk breaking the mixer using the paddle attachment for this type of dough. If a paddle is all you have, it might be safer to do the kneading by hand after everything is incorporated with the paddle. Reply

  • Vicki
    February 6, 2017

    Hi Natasha great recipe just a small question can I substitute buttermilk with kefir? Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Vicki, yes that would work fine 🙂 Reply

  • January 16, 2017

    This was very good, my husband asks a lot of times to make this. We tried with hard peaches, tured out it was just as good as this one. Reply

    • Natasha's Kitchen
      January 16, 2017

      I am so glad to hear you guys enjoy it Olga! 🙂 Reply

  • Nancy D
    January 8, 2017

    I was disappointed. I must have done something wrong because my dough was dense and basically inedible. I was so looking forward to blueberry pierogis as I remembered them from my childhood. What did Io wrong?? Any suggestions?? Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Hi Nancy, I’m sorry to hear that but I’m always happy to help troubleshoot. Could it be how you measured flour? If the dough is dense, it’s most likely too much flour. Did you measure by spooning the flour into the measuring cup and then scraping off the top? Also, did you use a dry ingredients measuring cup? Did you use any other substitutions in ingredients or measurements? Reply

  • Ksyusha
    December 31, 2016

    Hi Natasha, thank you so much for your wonderful blog. I just discovered it and already made very successful Blueberry Pierogi and Panna Cotta for New Year Eve!!! Delicious! Can I pls ask you to share, when you have a moment, how to make different fillings for vareniki: farmer cheese and potato/onion? Thank you in advance!! Happy 2017! Reply

    • Ksyusha
      December 31, 2016

      Oh, I just came across Potatoes and Cheese filling – great one! But would still be interested to find out how to make one with farmer cheese :). Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      I do have a potato and cheese filling but not with farmers cheese. I’ll definitely keep that in mind and I hope you have a wonderful 2017 as well! Reply

      • Alli
        May 3, 2018

        I’d love you to make a farmer’s cheese filled vareniki recipe too please!
        They were my favourite type made by my grandmother and I haven’t found pre-made ones or a recipe for this variety anywhere that isn’t sweetened in a dessert style. Reply

        • Natasha's Kitchen
          May 3, 2018

          I will keep your request in mind Alli! Reply

          • Snizhana
            May 31, 2018

            My husband was requesting a farmers cheese one as well! Lol I grew up only with blueberry vareniki(its mostly ukie people who do that I’m noticing) but other Russian families I’ve noticed they throw in the savory side like cheese and potatoes what not.

  • angella
    December 11, 2016

    Hi Natasha, I’m wondering if these would still be as good as they are fresh if I were to freeze them in the freezer for a few days and cook them later? Reply

    • Natasha
      natashaskitchen
      December 12, 2016

      Hi Angella, these would be ok to freeze but I would only freeze them uncooked. P.S. to freeze, place them on a floured cutting board in a single layer and put the cutting board in the freezer. Once they are frozen transfer them to a large ziploc bag, dusting with a little flour as needed and place them back into the freezer until ready to cook 🙂 Reply

  • Patrick
    September 28, 2016

    Have you ever made this as a half recipe? Not sure how it would work in my kitchen aid as a half recipe. Do they freeze well? These look good but I don’t think we need 60 of them 🙂 Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      Hi Patrick, they do freeze really well and it is ok to cut the recipe in half if you wanted to make less 🙂 Reply

  • Melanie
    September 7, 2016

    Hi. Does it matter if the flour is bleached or unbleached? I tried making them with bleached flour and they did not turn out. Dough came out super sticky Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Melanie, it shouldn’t matter if it is bleached or unbleached. Although lately I only cook with unbleached, I have made the dough with both. The measuring method for the flour can affect the measurement needed for the dough. I would suggest adding 1 Tbsp of flour at a time while it’s mixing, just until dough no longer sticks to the sides of the bowl. Also, various brands of flour will have slightly different measurements, for example, Canadian unbleached flour weighs and measures differently than US unbleached flour so it’s best to note the consistency and stickiness of the dough rather than the exact measurement of flour. I hope that helps for next time! 🙂 Reply

  • August 26, 2016

    Hello, Natasha, u menshend we can use frozen bluebarries, so when they r frozen do we have to thaw them, and if we do do we add a little flour so they wont melt in the dough? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Olga, you can even add them frozen if you wish – they might be easier to work with if they aren’t thawed. I think if you use frozen ones, it isn’t necessary to add flour. Reply

  • Ilona
    August 20, 2016

    Great recipes Natasha !! Well done ! I really love ur blog , been trying to make lots of things out of ur recipes they all turned out great !! Keep it up this way 👌🏻👌🏻👌🏻👍🏻👍🏻👍🏻 Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      Thank you for that awesome feedback :). It’s so encouraging! 🙂 Reply

  • Irka
    August 17, 2016

    This was my Mom’s favourite ‘varenyky”…..a blast from the past!!! Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      I love how food brings back sweet memories 😀. Reply

  • Yelena
    August 13, 2016

    Наташенька you are a great cook and a beautiful young lady. Thank you for awesome recipes. This vareniki are the best!!! Please keep your hair up when around food. 👍🏻👍🏻👍🏻👍🏻 Reply

  • Bess
    August 12, 2016

    Could you fry them in butter rather than boiling? Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi Bess, they really need to be boiled first and then sauteed in butter. Reply

  • Yelena
    August 11, 2016

    Hi Natasha, wondering if I could use plain Greek yogurt instead of buttermilk? Thank you in advance! Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Hi Yelena, I haven’t tried that but I think it could work. You might add slightly less flour since the yogurt is thicker than buttermilk. Reply

    • October 9, 2016

      You may also try to add a splash of the white vinegar to the milk. It worked like magic for me.! Reply

  • Nancy Salecki
    August 11, 2016

    Do you use this same recipe for the dough for savory pierogi? Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Yes, the same one can be used for sweet or savory 🙂 Reply

  • August 10, 2016

    Hi Natasha! You had wonderful camping pictures! I’m sureyou had a great time with family and friends. Anyways, I’ve been wanting to try pierogi because I’ve never had one before so this will be a good start! It looks delish! 😊 Reply

    • Natasha
      natashaskitchen
      August 10, 2016

      Thank you so much Sheila! 🙂 I hope you love the pierogi! Reply

  • August 9, 2016

    These blueberry Pierogi look so yummy! Never tried pierogi with blueberries. I need to make them with my girls, I am sure they will love it!

    P.S – your foodtography is just amazing!!! Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      You’re so nice! Thank you dear 🙂 Reply

  • August 9, 2016

    Wow, beautiful recipe. I have a very similar one on my website http://svetasrecipes.com Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      Thank you Sveta 😄. Reply

  • August 8, 2016

    Finally — another blueberry pieroghi lover! Our recipe comes from our Canadian grandmother whose parents were German Russians (so maybe it came from Ukraine …) who lived in the North End of Winnipeg (so maybe it came from the many eastern European immigrants who lived there too). Your recipe is much similar — except that after we boil the pieroghis, we fry them in bacon grease until golden, then layer them in a casserole dish with bacon crumbles for baking. And serve with sour cream! We also do Italian plum and cherry but blueberry is the big favorite. It’s just lovely that your post is inspiring people to make pieroghi! Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Mmm we fry our is butter or bacon grease when they are savory. Do you do the same with the blueberry ones and omit the sugar sprinkling? Thank you for sharing your story with us 🙂 Reply

      • August 9, 2016

        Aha! For savory pieroghi! But yes, we fry the fruit ones. I have an idea. Next time, you try yours with bacon and I’ll try mine with a little sugar. : – ) Reply

  • August 8, 2016

    This sounds totally delicious! Can’t wait to try.Thank you for motivation to stay on course with wonderful inspiration. Keep it coming! Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      I’m so happy you’re inspired by this recipe :). That’s just awesome 🙂 Reply

  • Oksana
    August 8, 2016

    Natasha, this recipe was a total bust for me on two occasions! I made this dough once (followed to a T) and it was just unmanagable. Every time I tried to roll it out it would shrink. I tried flipping it back and forth and it continued to shrink. I ended up tossing it. I made it again and it did the exact same thing. It would roll out and then when I would cut out the circular shapes, the dough would shrink back on me and be a teeny-tiny circle. It was a nightmare and I ended up throwing away the dough again. I will not give this recipe a shot again. So sad. Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Oh no! I’m sorry to hear that. I’m always happy to troubleshoot. What kind of flour did you use and did you measure it the same way (scoop it into the measuring cup and scrape off the top and adding just enough so it doesn’t stick to the sides of the bowl? Also, did you knead the dough for the recommended time and try the flipping the dough over trick while rolling it out? It should not be shrinking at all by the time you are cutting out the circles. It sounds like you may have added too much flour if it was that difficult to roll out. I sure hope that helps! Reply

    • Aislinne
      August 13, 2016

      Hi I have a suggestion for your dough problem. King Arthur flour sells an Easy Roll Dough Improver that you can purchase.

      Go here and take a look…. http://www.kingarthurflour.com/shop/items/easy-roll-dough-improver-10-oz Reply

  • Ewa
    August 5, 2016

    Hi Natasha,

    Your blog looks fantastic. I’m Polish and I’m going to try making pierogi dough your way…mine is way too hard…:) I love fruit pierogi, especially jagodowe (I think that’s what you meant when you said black currants??…I think they go by huckleberries or just wild blueberries here in the US). Anyway, great job, I’m going to be a frequent guest on your blog.
    Best,
    Ewa Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Hi Ewa, Do you put anything different in your dough? Yes huckleberries or wild blueberries would work well also. I hope you love the recipe!! 🙂 Reply

      • Marta
        August 10, 2016

        Not Ewa here, but also Polish :).

        My gran’s dough recipe is actually just flour, egg and warm water, but I’m never able to give measurements, because the way we do it is we put flour directly on the table or worktop, put the egg in the middle of it all, mix, and then keep adding water and kneading until it’s the right texture. I’d even have trouble explaining what the right texture is, because I’ve been making this dough since I was little, and I just know it’s right when I see it, you know?

        Anyway, I actually came here with a suggestion for serving :). For any fruit-filled pierogi, add a teaspoon of sugar to a cup of yogurt, stir well, and pour it all over warm pierogi. It’s absolutely delightful like this! Reply

        • Natasha
          natashaskitchen
          August 10, 2016

          Marta, thank you for the tip. We have some frozen blueberry pierogi so I’m looking forward to trying your suggestion 😀. Reply

  • Irina
    August 4, 2016

    Natasha, can i use the blueberry pierogi dough for making pelmeni? What do you think?

    Irina from Winnipeg, Canada. Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Hi Irina, yes! This dough works for both sweet and savory vareniki or pelmeni. Reply

      • irina
        August 4, 2016

        Awesome! Thanks! Reply

  • Greg
    August 4, 2016

    Sweet pierogi? Oh this could get out of control! Raspberries with chocolate chips, banana with peanut butter chips, apples with raisins and cinnamon sugar…. Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Wow all of those combinations sound amazing!! Reply

  • August 4, 2016

    Hi Natasha!
    Thank you for another yummy and easy recipe! Can the blueberries be substituted with mashed potatoes? Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Hi Marta, yes, absolutely! Here is the recipe for the potato pierogis :). The same dough can be used for both sweet and savory fillings. Reply

  • August 3, 2016

    Mmmmm yummm gotta try this recipe sometime pierogi also kreplach in Yiddish maybe I’ll try with strawberry and farmers cheese wonder if they would work out being fried thanx for always updating darlin cheers Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      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! 🙂 I also haven’t tried with strawberries but one of my readers said they work really really well with strawberries 🙂 Reply

      • August 4, 2016

        Ok so maybe I’ll just stick to boiling these babies instead of frying I will scroll thru your other recipes gurl and find for frying pierogis thanx tons for your tips @ usual ya don’t disappoint Natasha strawberries and farmers cheese for me yeaaaaa Reply

  • Olga
    August 3, 2016

    Hi,Natasha. I just finished making them, they were so good. God bless you!! Thanks for the wonderful recipes.:-) Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      Olga, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Nina
    August 2, 2016

    Natasha you are so awesome wife and mom. To do vareniki is a lot of work…. Who watching your kids while you did vareniki? I have no time to do it…So sad but I will. You are good mom!!!!!!!! Blessings! Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Thank you Nina, you’re so nice :). We made these while our baby was taking a nap but this is half of my original recipe and making a smaller batch is so much more enjoyable and attainable. I agree, it is really hard to make alot of vareniki while watching the kids but making just 60 of them was not too bad and we made them fairly quickly 🙂 Reply

  • Nina
    August 2, 2016

    Excellent idea with fruit,they look so delicious Natasha! I always loved the boxed freezer potato onion pierogies! Can’t wait to try yours.. homemade is always the best! 😉 Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      I know exactly which ones you’re talking about and I do think they are pretty good for store-bought! 🙂 Reply

  • Lidiya
    August 2, 2016

    Yum!! Would it be possible to make these with frozen blueberries? I have a bunch I’m the freezer.. would I need to thaw them out first?

    P.S. I love the video recipes! Keep em coming! 🙂 Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi Lidiya, you can freeze them but be careful not to overcook them once they go into the pot since you don’t want the blueberries to leak out (there just seems to be higher risk of the filling coming out after they are frozen). Also, add them frozen to the boiling water. Do not thaw or they will just stick together badly. Enjoy! 🙂

      P.S. to freeze, place them on a floured cutting board in a single layer and put the cutting board in the freezer. Once they are frozen transfer them to a large ziploc bag, dusting with a little flour as needed and place them back into the freezer until ready to cook 🙂  Reply

      • Lidiya
        August 3, 2016

        Thank you for the tips but I meant can I use frozen blueberries as opposed to fresh ones? 🙊 Reply

        • Natasha
          natashaskitchen
          August 3, 2016

          Hi Lidiya, yes that should work fine 🙂 Reply

  • Yum. Those are my favorite!!! Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Oh awesome!! They really are such a treat 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.