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 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 Recipe (VIDEO)
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
- 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
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!
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?
Sincerely,
Larry Padgett
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?
Sincerely
Larry
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!
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!!!
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!