Pierogi z Borówkami
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Blueberry Pierogi are classic Polish dumplings filled with real summer gems: sweet, juicy blueberries, fresh off the bush. A dollop of sweetened cream balances the acidity of the fruit beautifully. Serve them for lunch or as a scrumptious dessert.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
To learn more about Polish dumplings in general, check out my Pierogi guide. If you enjoy sweet dumplings as much as I do, try this recipe next:
- Sweet Farmer’s Cheese Pierogi
Do you need any special ingredients to make Blueberry Pierogi?
No. All the ingredients should be easy to get in any large supermarket.
Fun fact: In Poland, we commonly use bilberries – also known as ‘European blueberries’.
Bilberries are smaller and darker, and are harvested in their natural environment. They’re sold at farmer’s markets. Blueberries are larger and milder in flavour. They’re cultivated, making them available on a larger scale. But for this pierogi filling, both types of berries will do just fine.
What should you serve with Blueberry Pierogi?
Blueberry Pierogi are quite filling, therefore no side dishes are served. Here’s some suggestions for toppings:
- melted butter and a sprinkle of sugar
- sweetened cream, with a few fresh berries as a garnish
- lemon sauce: juice one lemon into a small pot, add 0.5 cup (120 ml) of water, 4 tbsp of sugar and 0.5 cup (120 ml) of whipping cream (30% fat). Set on medium heat and stir continuously, bringing to a boil.
Move a few tablespoons of sauce into a cup, add 2 teaspoons of flour and mix well with a fork. Move this mixture back into the sauce and continue cooking until it thickens.
Can you cook these Blueberry Pierogi another way?
To make Blueberry and Cheese pierogi, you can replace half of the berries with an equal amount of farmer’s cheese (Polish “twaróg” or “ser biały”).
What diets are these Blueberry Pierogi suitable for?
These dumplings are meat free, therefore they’re suitable for vegetarians.
If you swap the dough for this gluten-free option, your pierogi will become gluten-free as well.
How long can you keep these Blueberry Pierogi in the fridge?
These pierogi can be served both hot and cold. Once served, don’t keep them out for longer than 3 hours.
If you have any leftovers, wait for them to cool. Move them into a container with a lid and chill in the fridge for a maximum of 3 days.
Can I freeze these Blueberry Pierogi?
Yes, you can, although it will be easier to freeze them without any toppings.
To freeze the pierogi, grease a tray or a small cutting board. Place the dumplings on a tray, so that they aren’t touching. Place the tray in the freezer for 2 hours.
Once frozen, move them into a freezer-friendly bag. Remember to label the bag, to know what’s inside and when was it frozen. Consume within 3 months.
How do I reheat these Blueberry Pierogi?
From chilled: these pierogi can be reheated in the microwave, 3 to 4 minutes is usually enough.
For a tastier result, use a frying pan instead. Add a teaspoon of butter and wait for it to melt on a medium heat. Add pierogi and 3 to 4 tablespoons of water. Cover the pan with a lid, allowing the steam to penetrate the dumplings and warm them up. After 3 to 4 minutes, lift the lid. Allow the remaining water to evaporate.Fry for a little bit longer, until pierogi turn slightly golden.
From frozen: Drop pierogi into a pot of boiling water. Cook on medium heat until the water boils again – this usually happens after 3 to 4 minutes. Serve pierogi straight away, or fry them on a frying pan for that extra crisp.
For the dough
- 4 US cups (500 g) all-purpose flour
- 1 cup (8.45 fl oz, 250 ml) hot milk (or mix half n' half with hot water)
- 1 teaspoon salt
For the blueberry filling
- 2 cups (7 oz, 200 g) blueberries or bilberries (fresh or frozen)
- 1 tablespoon all-purpose flour
- sweetened cream, 12% or 18%
- a pinch of icing / powdered sugar, to sprinkle
For the dough
- Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough.
- Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.
- Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.
For the blueberry filling
- Rinse fresh blueberries under a gentle stream of water.
- When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).
- Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.
- Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.
- Bring a pot of salted water to a boil. Reduce the heat to a simmer.
- Drop dumplings in and cook for 5 to 6 minutes - until they start to float.
- In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste - is it sweet enough? If not, add more sugar and repeat.
- Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.
Amount Per Serving: Calories: 196Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 301mgCarbohydrates: 40gFiber: 1gSugar: 15gProtein: 4g
Alternative traditional/regional names:
Pierogi z Borówkami Amerykańskimi
Also known / Misspelt internationally as:
Pierogi z Jagodami (warning: a different berry), Blueberry Perogi, Perogy, Pierogies, Pierrogi, Pirogies, Pirogies, Peirogi, Peirogy, Pirrogi, Pirrogies, Polish Dumplings
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Recipe by / Adapted from:
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