If you’ve never made pierogi at home, prepare to fall head over heels for this Blueberry Pierogi Recipe. These little Eastern European dumplings are pillowy soft, bursting with plump, juicy blueberries, and sparkled with just enough sugar to make each bite sing. Perfect for summer berries or a mid-winter treat, this recipe is all about that heart-tugging combination of comfort and bright, fresh flavor.

Ingredients You’ll Need

The Blueberry Pierogi Recipe is delightfully simple, but each ingredient brings its own magic to the table. From the tender dough enriched with buttermilk and sour cream, to the lusciously tart blueberries, every element is essential for achieving that classic flavor and texture.

All-purpose flour: The backbone of the dough, giving the pierogi just the right chew.
Warm water: Ensures the dough comes together smoothly and stays pliable.
Buttermilk: Adds a gentle tang and tenderness, making the dough rich and light.
Sour cream: A classic addition for Eastern European dumplings, it keeps the dough soft and flavorful.
Large egg: Helps bind the dough together and gives it structure.
Salt: Both for seasoning the dough and the cooking water; don’t skimp!
Fresh blueberries: The star filling, bursting with juice—use the best you can find.
Sugar: Sweetens the filling and is sprinkled over the hot pierogi for irresistible sweetness and a hint of syrup.

How to Make Blueberry Pierogi Recipe

Step 1: Prepare the Dough

This dough comes together in one bowl or stand mixer. Whisk together warm water, buttermilk, sour cream, egg, and salt until smooth, then start adding the flour. Begin with half, mixing gently, then add the rest gradually. The dough should end up soft, a little tacky, and wonderfully elastic after a gentle knead. You know you’re there when it pulls away from the sides of the bowl.

Step 2: Knead Until Silky

Set your stand mixer to low and let it knead the dough for around 15 minutes. If you’re mixing by hand, transfer the dough to a lightly floured surface and knead until the dough feels smooth and springy. This step is where patience pays off, giving your Blueberry Pierogi Recipe that perfect bite.

Step 3: Roll Out and Cut

Once rested, divide your dough in half. Generously flour your counter and roll each half to about 1/8-inch thickness. Use a 3-inch round cutter (or a drinking glass, no problem!) and press firmly to carve out your circles—pressing down through the dough is oddly satisfying!

Step 4: Fill and Seal

Cradle a dough round in your palm (sticky side up). Sprinkle 1/2 teaspoon sugar in the center and nestle on about five blueberries. Fold the dough over, press the edges, and make sure there’s a good tight seal—this keeps the blueberry goodness inside where it belongs. If any sugar gets on the edge, brush it off for a strong seal.

Step 5: Assemble and Repeat

Set your assembled pierogi on a floured surface while you work through the rest. Gather up dough scraps, dust with flour, and reroll until you’ve sealed every last blueberry inside its cozy dumpling home. Making a big batch is half the fun—invite the whole family!

Step 6: Boil the Pierogi

Bring a large pot of salted water to a rolling boil. Slide the pierogi in a few at a time and give a gentle stir, so they don’t stick. Once they rise to the top, give them another 1 1/2 to 2 minutes until perfectly pillowy, then scoop them out with a slotted spoon.

Step 7: Serve with Sugar (and Maybe Some Cream!)

While the pierogi are still hot, layer them up and sprinkle with a bit of sugar—it’ll melt into a glossy syrup. Serve them as is, or with a dollop of cool, creamy sour cream on the side. Every mouthful is a burst of sweet-tart blueberry happiness!

How to Serve Blueberry Pierogi Recipe

Garnishes

Give your Blueberry Pierogi Recipe a finishing touch with a generous sprinkle of sugar or a dusting of powdered sugar. For extra indulgence, add a big scoop of sour cream, or drizzle a little berry sauce over the top for color and tang.

Side Dishes

Although the pierogi are a star on their own, they’re lovely paired with a fresh fruit salad or a bowl of tangy yogurt. If you’re feeling nostalgic, serve them with stewed plums or cherries for a classic Eastern European twist.

Creative Ways to Present

Arrange the pierogi in concentric circles on a big platter for sharing at a brunch—or serve them individually on dessert plates with a mint sprig and a handful of extra blueberries. For parties, offer a small ramekin of honey or whipped cream for dipping.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Blueberry Pierogi Recipe (a rarity in my house!), store them in an airtight container in the refrigerator for up to 2 days. Layer with parchment paper and a sprinkle of sugar between layers so they don’t stick together.

Freezing

Blueberry pierogi freeze beautifully! Lay uncooked pierogi out on a baking sheet and freeze until solid, then transfer them to a freezer bag. They’ll keep up to 3 months—no need to thaw before boiling, just add a minute or two to the cooking time.

Reheating

To reheat cooked pierogi, gently warm them in a nonstick skillet with a dab of butter, or pop them in the microwave for 30 seconds, covered. For that crisp-chewy texture, pan-frying them is my secret indulgence.

FAQs

Can I use frozen blueberries for this Blueberry Pierogi Recipe?

Yes! Frozen blueberries work nicely. Don’t thaw before using, or they’ll release too much juice. Just tuck them straight into the dough with the sugar and seal carefully.

Why does my dough feel too sticky or too dry?

Humidity and flour brands can affect dough texture. If it’s too sticky, knead in a touch more flour, one tablespoon at a time. If it’s too dry, wet your hands and knead until it softens up—don’t be afraid to adjust a bit as needed!

Can I make the dough for Blueberry Pierogi Recipe ahead of time?

Absolutely! Wrap the dough tightly in plastic wrap and chill for up to 24 hours. Bring it to room temperature before rolling out for best results.

How can I keep the pierogi from bursting openduring cooking?

Seal the edges firmly, and avoid letting any sugar spill onto the edges when adding the filling. Wetting the rim with a little water can also help make an extra-secure seal.

Is there a way to make these dairy-free?

You can swap the buttermilk and sour cream for dairy-free alternatives (like unsweetened coconut yogurt or oat milk), and use an egg substitute if needed. The Blueberry Pierogi Recipe will turn out just as delicious!

Final Thoughts

Once you taste your homemade Blueberry Pierogi Recipe, you’ll understand why this dish has such a devoted following. It’s a joyful cooking project and a guaranteed crowd-pleaser, whether you’re introducing friends to something new or celebrating treasured family traditions. Give it a try, and let the smiles (and blueberry stains) roll in!

Blueberry Pierogi Recipe

Print Recipe

★★★★★

4.8 from 28 reviews

Delight your taste buds with these homemade Blueberry Pierogi, a delightful fusion of sweet blueberries encased in tender dough. These pierogi are a perfect balance of tart and sweet flavors, making them a wonderful treat for any occasion.

Author: Maya
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Approx. 24 pierogi
Category: Dessert
Method: Boiling, Frying
Cuisine: Polish
Diet: Vegetarian

Ingredients

Scale

Pierogi Dough:

1 cup warm water
1/3 cup buttermilk
1/2 tablespoon sour cream
1 large egg
1 teaspoon salt
4 cups all-purpose flour

Blueberry Pierogi Filling:

1 pound fresh blueberries
1/3 cup sugar (plus extra for sprinkling)

Instructions

Preparing the Dough: In a large mixing bowl or the bowl of a stand mixer, whisk together warm water, buttermilk, sour cream, egg, and salt until combined. Using the dough hook attachment, add 2 cups of flour and mix on low speed until fully incorporated. Gradually add the remaining flour, 1/2 cup at a time, allowing each addition to mix before adding more. As the dough comes together, add the final portion of flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl but still feels soft and slightly sticky. Knead the dough on low speed for 15 minutes. The dough should be elastic and smooth.
Assembling the Pierogi: Lightly flour a clean work surface. Divide the dough in half and roll out one portion at a time to about 1/8-inch thickness, flipping occasionally to prevent sticking. Use a 3-inch round cutter or a glass to cut circles from the rolled dough. Place a dough circle in your hand, stickier side up. Add 1/2 teaspoon of sugar and about five blueberries to the center. Fold the dough over the filling to form a crescent shape, pressing the edges firmly to seal. Ensure no sugar spills onto the edges to maintain a strong seal. Transfer the sealed pierogi to a floured surface. Combine and reroll scraps of dough, repeating the process until all pierogi are assembled.
Cooking the Pierogi: Bring a large pot of water (about 4 quarts) to a rolling boil and add 3/4 tablespoon salt. Carefully drop pierogi into the water, a few at a time. Stir gently to prevent sticking. Once they float to the top, cook for an additional 1 1/2 to 2 minutes. Remove with a slotted spoon and transfer to a colander to drain.
Serving: When plating, sprinkle sugar between layers of cooked pierogi to prevent sticking. The sugar will melt over the hot pierogi, creating a light syrup. Serve warm, with sour cream on the side or as is.

Notes

For a savory twist, try serving with a dollop of butter and a sprinkle of salt.
These pierogi can be frozen before cooking for future use; simply lay them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container.