Pin it
When it comes to Blueberry Pierogi z Jagodami, you can't beat the little bites of summer wrapped in a pillowy shell. These soft dumplings, stuffed with berries, are perfect to share around the table as a sweet finish or even as a laid-back dinner. This is my family's top pick during berry season—everyone wants more, and it's a cozy way to spend time together.
The first time I threw these together, the whole house smelled like baked berries and fresh dough. They've been our summertime must-have ever since, and the kids have the most fun pressing the edges shut by hand.
Tasty Ingredients
- All-purpose flour: supports the dough so grab a packet that's fresh and good quality
- Blueberries: for the inside, pick them firm and ripe—they can be fresh or straight from the freezer
- Butter: makes everything richer and softer, and unsalted will give you the best flavor
- Granulated white sugar: adds the sweetness for the filling and a little for the topping too
- Boiling water: brings the dough together easily; filtered's great if you've got it
- All-purpose flour: thickens up the berries so they don't leak out
- Pinch of salt: boosts flavors and tones down the sweetness a bit
- Sour cream: dollop this on top for a creamy, tangy finish—full-fat makes it lush
- Fresh blueberries: toss these on top for extra pop and a nice look
Simple Steps
- Get the Dough Ready:
- Pour the flour into your bowl, tossing in some salt to mix. Melt your butter in boiling water and slowly blend into the flour, stirring it up as you go. It’ll get lumpy, but just knead it for about seven minutes on a floured counter—dust on extra flour if it’s sticky. You want it smooth. Drape with a wet towel and let it sit for half an hour. This chill time helps you roll it later.
- Prep Berry Filling:
- Frozen berries? Use straight from the bag. Fresh ones? Rinse and dry ‘em well first. Sprinkle a spoonful of flour to soak up any extra juice, mix in your sugar, and toss till they’re all coated.
- Roll and Cut:
- Chop the dough into three or four pieces to keep it easy. Roll out each chunk thin, but not see-through. Grab a small glass and stamp out circles about two and a half inches wide—try to get them even.
- Fill and Shape:
- Drop a teaspoon of berry mix onto each circle. Fold them over for that classic half-moon and squeeze edges tight so nothing leaks while cooking. Lay the finished ones out on a flour-dusted tray till you’re done.
- Boil:
- Cram a big pot with water and let it boil hard. Toss in a fat pinch of salt. Drop in the pierogi, not too many at once. Give them a soft stir so they don't stick. When they float up, let them cook for two more minutes, then scoop them out and drain fast before serving.
- To Serve:
- Spoon these on a plate while they’re warm. Spoon on sour cream or swap for plain yogurt if you’re into that. Extra sugar and some fresh blueberries on top make it perfect.
Pin it
I always go for blueberries because you just can’t beat their sweet—and a little tart—pop when you bite in. My grandma used to shower hers with extra sugar on top, so I remember sticky fingers and big grins back at the kitchen table every summer.
How to Store
These are best straight off the stove, but you can freeze unboiled ones. Line them up on a floured tray so they don't stick and freeze until they're firm, then move them to a bag. Cook from frozen, tossing in a couple more minutes. Leftovers? Stick ‘em in a container in the fridge for up to three days. Warm them back up by steaming or by frying in a bit of butter if you’re into crispy edges.
Ingredient Swaps
No blueberries? Strawberries, blackberries, or even chopped cherries work fine in the middle. Need a dairy-free dough? Use margarine instead of butter, swap sour cream for almond yogurt when serving. You can do half whole wheat flour if you like a nuttier bite, but mix with regular flour so it stays soft.
How to Serve It
Dish these up for a summer breakfast or slide them onto the dessert plate. Dust with powdered sugar and fresh mint if you want that café vibe. Some folks love topping with whipped cream or just a dollop of Greek yogurt for a smoother taste.
Pin it
Cultural Backstory
Blueberry pierogi z jagodami hold a big spot in Polish kitchens, especially when wild blueberries take over the woods. Families team up every summer to make dozens at once, turning it into a fun get-together that everyone remembers for years.
Frequently Asked Questions
- → How can you stop blueberry filling from leaking out?
Roll the berries in a little flour first—it soaks up extra juice. Make sure to really pinch those dough edges tight so nothing seeps out while cooking.
- → Can I use blueberries from the freezer instead of fresh ones?
Sure thing! Just pop frozen blueberries straight into the dough—skip thawing so they don’t go mushy.
- → What's the trick for making sure the dough stays sealed?
Fold your dough circle over those berries then squish and press the edges really well. You can pinch them or press with a fork—just make sure it’s shut tight so they won’t bust open in the water.
- → Best ways to serve blueberry pierogi for something sweet?
Try serving them warm with a spoonful of sweet sour cream, some vanilla yogurt, or a puff of powdered sugar. Toss on a few fresh berries or a mint leaf to jazz them up.
- → How do you keep the dough soft but not sticky?
Knead until it feels smooth and elastic. Let it rest before rolling and only sprinkle in flour bit by bit till it’s just right—not too sticky, not dry.