Blueberry Pierogi Recipe (VIDEO)
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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 Recipe (VIDEO)
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
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 :).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
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!
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.
natasha can we use bread flour or pastry flour to make pierogi dough
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.
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.
Thank you, I appreciate your kind words!
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?
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.
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?
Hi Larry, I recommend watching the video and see the consistency to watch for.
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?
Hi Rebecca! I think so. You can definitely try it. 🙂
Can you make them a day before and leave in fridge
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.
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.
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.
you need to fix your Blueberry Pierogi video
Hi Irene, did we miss something, can you clarify what you mean? Thanks!
Hello. Can I fried these and sprinkle powder sugar over them after they come out?
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! 🙂
Love these! My mom always made them with a topping made of sour cream and sugar (a sort of sweet cream). Heavenly!
Yum! Now I’m craving these! Thank you so much for sharing that wonderful review with me, Erica.
My mothers style is different but do sprinkle with sugar and try lightly drizzling “whipping cream” over them instead of sour cream.
Sounds yummy too, thanks for sharing Tim!
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?
So good. Love the dough, so tender. Family loved them.
I’m glad to hear that, Deanne. Thank you for sharing your thoughts with us!
Hello! Could I use Lekvar or some other thick, fruit butter instead of fresh fruit?
Hi Ann, I have not tested that to advise. If you happen to experiment, I would love to know how you like that.
Can you please post a recipe for liver pierogi. I love them!
Thank you for that suggestion!
I made apple pyrohy
Yum! That’s sounds amazing!
Do you have a recipe for apple pierogies?
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!
Can I freeze blueberry pierogies?
Hi Nadia, we always make them fresh but that should work fine just like any other pierogi.
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!
I’m sure it will be the best. Thanks for giving this recipe a try!
can you use whole wheat floor ?
Hi Bill, I haven’t tried that but I suspect the dough would be very dense.
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.
I hope you love this recipe Sueb!
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?
Hi Leila, it may work but I haven’t tested that to advise. If you experiment please let me know how you like that
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.
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!
I’m curious if you have ever tried baking these in the oven directly from the freezer? (No boiling)
Hi Jenna, 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.
Would these be a main course pierogi or a dessert one?
You can serve it as a main course or dessert! It’s a very versatile dish.
Can u freeze these unboiled for later
Hi Twila, Yes – 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.
I do not have sour cream or cottage cheese until I go to the grocery store. Do you think cream cheese or greek yogurt could work? Which do you think would be better?
Hi Elyssa, I haven’t tried that with yogurt but I think it could work. You might add slightly less flour since the yogurt is thicker than buttermilk.
Natasha I wants had these with some kind of thick cream on them what would that be
Hi Kit, are you referring to sour cream?
I love the idea of a sweet pierogi. My grandmother only made sauerkraut as well as farmers cheese pierogi.
Can I use cake flour instead of all purpose flour, or half and half? I was thinking that cake flour may make a lighter dough, less dense.
Thanks for all the wonderful recipes you graciously share.
Hi Dawn, I honestly haven’t tried that. My only concern would be if the dough was too light, it may fall apart while cooking.
I always use bread flour for pierogi and the dough comes out perfect.
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.
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.
Dilemma for sure. I’ll let you know how it goes. Thanks.
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.
You’re so welcome!
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.
I hope you love this recipe, Janet! Thank you for sharing that with me!
Can gluten free flour be used to make the dough?
Hi Maryann! I haven’t tested that wit gluten free. If you experiment please let me know how you like that recipe!
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.
Thank you so much for sharing! I love all the different filling options for pierogi!
Hi Natasha I don’t have buttermilk but I do have heavy whipping cream can I use that instead and if so do I use the same amount?
Hi Valentina, I think it’s worth experimenting and I would use the same amount.
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!
Thank you for sharing your great review!
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.
That sounds lovely, William! Thank you for that wonderful review and sharing your memories with us!
Can this be frozen before the boil. Can they also be boiled then fried?
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!
Hey is there any way I can use frozen blueberries for this recipe?
Hi Yelena, yes that would work. I would add them frozen so they don’t juice onto the edges
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.
Thank you so much for sharing that with us, Louise! What a great experience that must’ve been!
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
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.
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!
Thanks for the great review, Snizhana! The left over dough works for both sweet and savory vareniki or pelmeni.
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.
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!
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!!
Ai que delicia !
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!
Hi Wendy, yes that would work. I would add them frozen so they don’t juice onto the edges
Is’n it VARENYKI??? 🙂
Yes, you are correct! In the US they are referred to as pierogi 🙂
Can I freeze these?
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.
I absolutely loved these and how easy they were to make!!! Thank you!!!!
You’re welcome Eva! I’m so glad you love this recipe! Thanks for sharing 🙂
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! 🙂
My pleasure! They are really that good!:)
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!
Please let me know what you think of the recipe Ella! Thanks for following 😀
Can i use milk instead of buttermilk?
Hi Anita, I think the buttermilk makes the dough taste a little better but it should work fine with milk 🙂
Thank you 😊
Natasha, can I use frozen blueberries instead of fresh one ?
Hi Anya, yes, I would put them in frozen so they don’t juice onto the edges.
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??
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.
what about using the paddle?
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.
Hi Natasha great recipe just a small question can I substitute buttermilk with kefir?
Hi Vicki, yes that would work fine 🙂
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.
I am so glad to hear you guys enjoy it Olga! 🙂
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??
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?
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!
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 :).
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!
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.
I will keep your request in mind Alli!
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.
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?
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 🙂
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 🙂
Hi Patrick, they do freeze really well and it is ok to cut the recipe in half if you wanted to make less 🙂
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
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! 🙂
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?
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.
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 👌🏻👌🏻👌🏻👍🏻👍🏻👍🏻
Thank you for that awesome feedback :). It’s so encouraging! 🙂
This was my Mom’s favourite ‘varenyky”…..a blast from the past!!!
I love how food brings back sweet memories 😀.
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. 👍🏻👍🏻👍🏻👍🏻
Could you fry them in butter rather than boiling?
Hi Bess, they really need to be boiled first and then sauteed in butter.
Hi Natasha, wondering if I could use plain Greek yogurt instead of buttermilk? Thank you in advance!
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.
You may also try to add a splash of the white vinegar to the milk. It worked like magic for me.!
Do you use this same recipe for the dough for savory pierogi?
Yes, the same one can be used for sweet or savory 🙂
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! 😊
Thank you so much Sheila! 🙂 I hope you love the pierogi!
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!!!
You’re so nice! Thank you dear 🙂
Wow, beautiful recipe. I have a very similar one on my website http://svetasrecipes.com
Thank you Sveta 😄.
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!
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 🙂
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. : – )
This sounds totally delicious! Can’t wait to try.Thank you for motivation to stay on course with wonderful inspiration. Keep it coming!
I’m so happy you’re inspired by this recipe :). That’s just awesome 🙂
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.
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!
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
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.
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!! 🙂
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!
Marta, thank you for the tip. We have some frozen blueberry pierogi so I’m looking forward to trying your suggestion 😀.
Natasha, can i use the blueberry pierogi dough for making pelmeni? What do you think?
Irina from Winnipeg, Canada.
Hi Irina, yes! This dough works for both sweet and savory vareniki or pelmeni.
Sweet pierogi? Oh this could get out of control! Raspberries with chocolate chips, banana with peanut butter chips, apples with raisins and cinnamon sugar….
Wow all of those combinations sound amazing!!
Thank you for another yummy and easy recipe! Can the blueberries be substituted with mashed potatoes?
Hi Marta, yes, absolutely! Here is the recipe for the potato pierogis :). The same dough can be used for both sweet and savory fillings.
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
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 🙂
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
Hi,Natasha. I just finished making them, they were so good. God bless you!! Thanks for the wonderful recipes.:-)
Olga, I’m so happy to hear that! Thank you for sharing your great review!
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!
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 🙂
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! 😉
I know exactly which ones you’re talking about and I do think they are pretty good for store-bought! 🙂
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! 🙂
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 🙂
Thank you for the tips but I meant can I use frozen blueberries as opposed to fresh ones? 🙊
Hi Lidiya, yes that should work fine 🙂
Yum. Those are my favorite!!!
Oh awesome!! They really are such a treat 🙂