Blueberry Pierogi {Pierogi z Jagodami}

Any time of the year is a good time to cook pierogi in a Polish home. Winter time, it’s a lot of “heavier” versions, like sauerkraut and mushrooms or meat pierogi, but now in the summer, fruit pierogi are often made to utilize the literally fruitful summer.

Jagody = blueberries [pron. ya-goh-dyh] grow wild in the Polish forests… all over the place! With a little patience and a good back you can get a quart of these fresh, juicy, sweet and sour balls of goodness in no time. We would often go with our grandma when we were kids. We’d take the train to a “secret” spot and try to gather more in the jar than into our mouths. That was VERY hard, sometimes even impossible. Clear evidence of the bounty was visible on and around our mouths, fingers and the empty jars. I don’t remember being overly excited about going, but I remember being overly excited when I was eating them. Grandma was patient and didn’t care too much if we brought any back. She was a machine, and picked enough for her and the both of us. I’m so glad this stuck in my memory for some reason. Somehow, food related memories stick better. Go figure.

These days, in the era of convenience, you don’t have to go and pick blueberries in the woods. You can buy them at the market, or… the side of the road. Often you will see people sitting on the side of a county road, with jars of the blue treasure in front of them, clueless to the danger they’re putting themselves into for some extra cash. But maybe it’s not EXTRA cash for them… maybe it’s just the only cash.

Blueberry pierogi are served for dinner in Poland, not a dessert. Either way, they are delicious. Sweet and a bit savory, perfect with a dollop of sour cream on top and a sprinkle of sugar. They are also a perfect midnight snack, snatched from the fridge and eaten cold… not that I do that. 😉

Easy to follow recipe for Polish pierogi, desert pierogie with blueberry. Polish summer dish

Blueberry Pierogi {Pierogi z Jagodami}

  • Yields: 55-60 pierogi
  • Prep Time: 25 min
  • Cook Time: 45 min

Ingredients

  • 2 lbs of fresh blueberries (if off season, frozen are OK)
  • Dough:
  • 3 cups of all purpose flour
  • 1 tsp of salt
  • 1 eggs
  • 300 ml of warm water
  • Additionally:
  • Sour cream
  • Sugar

Instructions

  1. To make the dough, I’m using a kitchen mixer with the hook attachment. Place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Take out a portion of it (probably about a third) onto a floured surface and roll out.

  2. Cut out circles with a brim of a glass. Place 5-8 blueberries on each circle and sprinkle with a pinch of sugar. Fold in half and seal the edges. View a video below to see the rolling and stuffing method, although the video is of sauerkraut pierogi, it's just so you get the idea. Lay out on a floured surface until ready to boil.

  3. Do the same with the rest of the dough. Boil in a large pot with a tablespoon of oil and a tbs of salt until they all float to the top. Don't place too many in the pot at a time.

  4. Take out and spread on a large plate, cookie sheet or other clean surface so they are not touching until cool or serve immediately.

Notes

Top with sour cream and a sprinkle of sugar.

This video shows how I made sauerkraut pierogi, but I’m mainly posting it for you to see the sealing method.

Hope you try them!

Smacznego and happy cooking!

Anna

WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

Leave a Reply

Your email address will not be published. Required fields are marked *