Blueberry Pierogi

Blueberry Pierogi as a dessert

Blueberry Pierogi

Course Dessert
Cuisine Polish
Total Time 25 minutes
Servings 4 people


For the dough

  • 2 cups all-purpose flour 500g
  • 0.5 cup hot water 125ml; can replace half with whole milk
  • 1 tsp salt

For the blueberry filling

  • 7 oz blueberry 200g; saskatoon berry / bilberry; fresh or frozen
  • 1 tbsp all-purpose flour


  • sweetened cream 12% or 18%; or vanilla yogurt


For the dough

  1. Sift the flour, make a well in your flour dome. Pour in a small amount of hot water and mix it in. Knead rapidly, continually adding enough water/or milk) to get a soft, elastic dough. 

  2. Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.

  3. 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

  1. Rinse blueberries quickly rinsed under a gentle stream of water. Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.

  2. When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).

  3. Place one teaspoon of blueberries in the middle of each circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.

Finishing up

  1. Bring a pot of salted water to a boil. Reduce the heat to a simmer. 

  2. Drop dumplings in and cook for 5 to 6 minutes - until they start to float. 

  3. Remove pierogi with a slotted spoon. Serve with sweetened cream.

If you prefer, use a gluten-free dough or a dough with sour cream.