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Blueberry Pierogi Recipe

Blueberry Pierogi Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Keywords: Blueberry Pierogi, Pierogi Recipe, Homemade Pierogi, Sweet Pierogi

Find it online: https://flavorsbymaya.com/blueberry-pierogi-recipe/