Blueberry Pierogi Recipe (VIDEO) (2024)

Blueberry pierogi are the ultimate comfort food and these blueberry pierogi are a juicy treat!

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 25 minutes mins

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 :).

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert, Lunch

Cuisine: Russian, Ukrainian

Keyword: Blueberry Pierogi

Skill Level: Medium

Cost to Make: $