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Blueberry pierogi recipe

Blueberry pierogi recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Blueberry desserts

You've probably heard of savoury pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi are a unique and fruity after-dinner pud.

6 people made this

IngredientsMakes: 80 pierogi

  • Pierogi dough
  • 1kg plain flour
  • 2 eggs
  • 500ml warm water
  • 80g butter
  • Filling
  • 700g blueberries
  • 100g caster sugar

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Prepare the pierogi dough: Place the flour on a clean work surface. Make a well in the centre. Crack in the eggs, add the butter and pour in a little of the warm water. Start mixing, then add a bit more of the water. Knead well, continuing to add more water as needed. Continue kneading till dough is soft and smooth, adding a little more flour only if needed.
  2. Working with 1/4 of the dough, roll out to a thickness of 3mm on a floured work surface. Cut into rounds using a glass or round pastry cutter.
  3. To each round, add a teaspoon of blueberries, then sprinkle with sugar. Fold dough over into a half-moon shape and pinch edges together to seal. Set aside on a tea towel and repeat with remaining dough and berries.
  4. Bring a large pan of salted water to the boil. Once boiling, gradually add the pierogi. Once they float to the surface, cook just a bit longer, then remove with a slotted spoon and place in a colander to drain. Serve warm.

To serve...

Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.

Video

Blueberry pierogi

Pierogi dough

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Reviews & ratingsAverage global rating:(4)


Ingredients

Dough

Step 1

Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap let rest 1–2 hours.

Filling and Assembly

Step 2

Mix cottage cheese and lemon zest in a small bowl. Transfer to a fine-mesh sieve set over another small bowl and let sit at least 20 minutes to allow excess moisture to drain.

Step 3

Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.

Step 4

Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a thickness of less than ⅛", frequently lifting up dough to dust with flour to prevent sticking. Punch out circles with cutter. Gather dough scraps into a ball and set aside with other pieces of dough keep covered in plastic.

Step 5

Working with 1 round at a time, dip fingertips in egg wash and coat edges of round. Place 1 tsp. cottage cheese mixture and 1 tsp. jam on 1 side of round. Grasp dough from opposite side and pull up and over filling, stretching slightly, pressing down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Transfer to prepared baking sheet, tucking underneath plastic. Repeat with remaining rounds, filling, dough pieces, and, if needed, dough scraps (you should have 50 total).

Step 6

Working in batches, gently lower 6–8 pierogies into a large pot of boiling salted water with a spider or slotted spoon. Cook until wrinkly, slightly translucent, and floating, about 2 minutes.

Step 7

Meanwhile, heat 1 Tbsp. butter in a medium skillet over medium just until it starts to brown. Using spider or slotted spoon, transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 4 minutes. Transfer to a plate, drizzle with remaining butter in skillet, and season with salt. Repeat with remaining pierogies and butter. Drizzle pierogies with maple syrup.

Step 8

Do Ahead: Uncooked pierogies can be formed 1 month ahead. Freeze solid on baking sheets, then transfer to a resealable plastic bag. Boil straight from freezer, adding 1 minute to cooking time.


Recipe: Blueberry pierogi

Note: The amount of blueberries needed will depend on the size of the berries. Refrigerated pierogi also are good the next day, reheated briefly in a microwave, for a summery breakfast. From Kim Ode.

• 2 c. blueberries (depending on size see Note)

• 1 tbsp. powdered sugar, or more to taste

• 1/4 tsp. freshly ground nutmeg (or cinnamon, if you prefer)

Combine the flour and salt in a bowl, then make a well in the middle. Add the egg, additional yolk, ½ cup water and sour cream. With a fork, start whisking the liquid ingredients, slowly bringing in flour from the sides until the dough comes together. Add a spoonful of water if necessary. Turn the dough out onto a well-floured surface and knead gently, flouring your hands when necessary, until the dough is a smooth, pliable ball. Cover with a towel and let rest for 45 minutes.

In another bowl, toss the powdered sugar with the lemon zest, then add blueberries, tossing to coat.

Begin heating 4 quarts of water in a large pot. While the water is heating, make the pierogi.

Divide the dough in half, keeping one half covered. On a well-floured surface, roll half of the dough until it's 1/8 inch thick. With a glass or round cutter, cut 4-inch rounds, taking care to get as many from the sheet of dough as possible. (You can gather the scraps and roll it once again, but only once, or the dough becomes tough.)

Hold a round in the palm of your hand and drop in 5 to 8 blueberries (depending on size), then bring up the sides and pinch dough together, trying to keep the berries in a single layer as much as possible. (You can also keep the round on the counter while filling, then fold over to seal.) Place pierogi on a floured baking sheet or piece of parchment paper and continue until all the rounds are filled. Repeat with the remaining dough and berries.

With the water at a low boil, drop in the pierogi in batches of 8 and cook for 3 minutes. Remove from the water with a slotted spoon and let drain in a colander. Repeat with the remaining dumplings, transferring the drained pierogi to a plate.

Melt 1 tablespoon of butter in a skillet and sauté the pierogi in batches, turning once until there are a few spots of golden-brown, adding more butter for each batch as necessary.


Blueberry Pierogi

Emilia Juocys has been my assistant for several years, first from Chicago now from her home town in Michigan. She has recently, at the age of 35, made a major transition in her life. Major transitions require reflection, reevaluation curiosity and fear about the future are also inevitable consequences. When you are a cook you turn to food for some of the understanding and grace you need. - R

By Emilia Juocys

Summer is nearly over, and the fall is closing in, and the bounty of the summer is entering our kitchen in droves. I devour the sweet summer corn and beautiful heirloom tomatoes, but for me summer would not be summer unless I had a specific summer treat. I'm also stuck in a great period of reflection, wondering where I will end up next in my life's adventures. What I have learned so far is that there are some attributes in you that never leave. They may hide, but they come back. My love of food and sharing it with others has not disappeared—in fact it has grown stronger. This past week I stood in my parents' kitchen preparing lunch for my 99-year-old dziadzia (grandfather) and found myself musing over my summers I had with him, my babcia (grandmother), and my sister.

As small girls growing up in a Polish household, my sister and I would eagerly wait for Babcia to make blueberry pierogi. We would wait for the blueberries to arrive at the house and we both knew it was time. A few ingredients would pop out on the table and then work to assemble them began. Oh, and the rules about who could do what.

Babcia was the only person allowed to make the dough when we were younger. She had her own measuring system of nonsensical cups, but I knew that most of the measurement was done by feel. We were allowed to gather the flour in the middle of the table, add the salt, crack the eggs into the well, and slowly add water as she began to mix my hand. Babcia would knead the dough and my sister and I would stand in awe. One of the things I miss most about her was her hands. They were worker’s hands that had lived a full life of cooking, cleaning, scrubbing walls, yard work, and sewing. When she was done kneading the dough, it had to rest beneath a moist towel. My sister and I always wanted to roll out the dough, but we could not. Babcia wanted good-looking pierogi, which meant that little girls can't do that, although we both had our own rolling pins and kid dough to play with and practice. The only job that my sister and I were permitted to do was to cut the circles out of the dough and hand them to Babcia as she filled them.

Blueberry pierogi were our summer treats. When you are six years old and it is 95° and humid outside, all you could dream about was a cold blueberry pierog to hold in your hand and eat as you ran around outside. Who knew the number of times I watched her make various types of pierogi over the years. That each time I learned something that was then squirreled away in my head for use later in my life. That what I learned from her is part of my family and my heritage.

If you liked this post, read:

  • My recent post: the Le Creuset Cast Iron Pizza.
  • Emilia's past posts on holiday cookies and biscotti.
  • An interesting look at the past and the future of pierogi. .

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.


Ingredients

  • For the Dough:
  • 2 cups flour (all-purpose)
  • 1 teaspoon salt
  • 1 large egg (room-temperature, or 2 large room-temperature egg yolks)
  • 1/2 cup water (or more, as necessary)
  • For the Blueberry Filling:
  • 2 cups blueberries (washed and stemmed)
  • 1/2 cup sugar
  • Optional: 1 to 2 tablespoons kirsch, brandy, or lemon juice
  • 1/2 teaspoon cinnamon
  • For the Sauce:
  • 1 tablespoon cornstarch

Blueberry 'pierogi' with whipped cinnamon cream recipe

Pierogi are Polish dumplings, similar to Italian ravioli or Japanese gyoza, made by hand and filled with a variety of flavours, savoury or sweet.

Here they are made with fresh blueberries and are served with a sprinkling of sugar and some cinnamon whipped cream.

Ingredients

  • 500 g plain flour, plus more for floured surface
  • 1 tbsp icing sugar
  • 1 egg and 1 egg yolk, lightly beaten together
  • 250 ml warm water, possibly a little more
  • 17.6 oz plain flour, plus more for floured surface
  • 1 tbsp icing sugar
  • 1 egg and 1 egg yolk, lightly beaten together
  • 8.8 fl oz warm water, possibly a little more
  • 17.6 oz plain flour, plus more for floured surface
  • 1 tbsp icing sugar
  • 1 egg and 1 egg yolk, lightly beaten together
  • 1.1 cups warm water, possibly a little more
  • 500 g fresh blueberries
  • 17.6 oz fresh blueberries
  • 17.6 oz fresh blueberries
  • 250 ml double cream, lightly whipped
  • 1 tsp cinnamon powder
  • 2 tbsp icing sugar
  • 1 sprinkle of caster sugar or vanilla sugar
  • 8.8 fl oz double cream, lightly whipped
  • 1 tsp cinnamon powder
  • 2 tbsp icing sugar
  • 1 sprinkle of caster sugar or vanilla sugar
  • 1.1 cups double cream, lightly whipped
  • 1 tsp cinnamon powder
  • 2 tbsp icing sugar
  • 1 sprinkle of caster sugar or vanilla sugar

Details

  • Cuisine: Polish
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 40 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. To make the dough: sift the flour and icing sugar onto a large wooden board or clean work surface. Make a well in the centre and pour in the lightly beaten eggs with a few tablespoons of the warm water. Using a knife, begin to mix together, adding a little more water a tablespoonful at a time. At first the dough will be quite soft and sticky. You can use your fingers to bring the dough together into a ball.
  2. Once the dough has come together, swiftly, but briefly, knead the dough on a floured surface for four-to-five minutes. The dough should become quite elastic. If it is too wet, add a little more flour. Put the ball of dough into a bowl and cover with a damp tea towel for half an hour.
  3. Next, sprinkle some more flour onto a board or surface. Cut the dough into two pieces and begin rolling out until it is about 3mm thick.
  4. Use an inverted glass tumbler, or similar, to cut 8cm circles out of the dough. Continue until all your dough is used up. Cover the circles with a damp tea towel until you are ready to start filling.
  5. To fill: place a circle of dough into the palm of your hand and place three or four blueberries into the centre. Fold the dough over the filling, in half, to make a semi-circle that encloses the blueberries. Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed. Lay the Pierogi in rows onto a board lightly dusted with flour and cover with a damp tea towel as you make the rest.
  6. To cook the Pierogi: bring a large pan of water to the boil. Carefully drop the dumplings in one at a time (you can probably cook around eight in a standard pan). Keep the water at a gentle boil. The Pierogi are cooked when they float up to the top, usually after two-to-three minutes. Drain and set aside.
  7. In a separate bowl, whisk the cream with the cinnamon powder and icing sugar until thick. Serve the dumplings whilst still warm with a sprinkle of caster sugar or vanilla sugar over the top and a dollop or two of the cinnamon whipped cream.

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Quick and Easy Blueberry and Cheese Pierogi Recipe

For Christmas this year I decided to make blueberry and cheese pierogies, in addition to our traditional cheese, mushroom, and kraut.

Ingredients for Blueberry and Cheese Pierogi

  • 2 cups frozen blueberries
  • 1/2 container whipped cream cheese 15 oz
  • 1/2 container part-skim ricotta cheese 15 oz
  • 2 packages of Nasoya All Natural Won Ton Wraps 12 oz
  • 1 egg
  • 1 bowl flour
  • Earth Balance Soy Free Butter

This will make about 32 pierogies.

The won top wraps are the secret weapon for making these quick and easy.

  • Tray for the uncooked pierogies
  • Large pot
  • cutting board
  • Pan
  • Cooling Tray
  • Spoon
  • Fork
  • You can use marscapone instead of cream and ricotta cheeses. Marscapone will make it much sweeter. Mine were not sweet.
  • You can use farmers cheese by itself.

Ingredients for the Farmer’s Cheese Filling

  • 2 egg yolks
  • 1 tbs butter
  • 1 lb pot of farmer’s cheese mashed
  • salt to taste

For the Farmer’s Cheese Filling you mix the 2 egg yolks, 1 tbs butter, 1 lb of farmer’s cheese and salt until it’s a soft but firm consistency. It is the easiest filling to work with when making pierogies.

How to Make Dough from Scratch

  • 2 cups flour
  • 2 small eggs or 1 large
  • Few tsp warm water
  1. Mix flour, eggs and water and work dough until firm.
  2. Roll out dough and cut into squares.

You can certainly make the dough from scratch if you want, but it’s definitely a more labor intensive process. Making the blueberry and cheese pierogies with the won ton wrappers took me about a half hour, which isn’t bad at all.

Wash your hands thoroughly before you begin!

How to make the Quick and Easy Blueberry and Cheese Pierogi

1. Start by whisking an egg in a bowl because you will need the yolk to create a binder for the won ton wrappers. Pour flour into a separate bowl. Sprinkle flour onto the tray for the uncooked pierogies.

2. Mix blueberries, cream cheese and ricotta cheese together in a bowl and add a pinch of salt. If the blueberries are frozen, this will help provide a solid filling, making it easier to fill the pierogies.

3. Take a won ton wrapper and lay it on the cutting board. Dip your finger into the whisked egg and paint the edges of the won ton wrapper with egg yolk.

4. Then using a spoon, dole out a drop of the blueberry cheese mixture onto the center of the won ton wrapper, careful not to make it too high or too full.

5. Take another won ton wrapper and lay it on top, matching up the edges. I usually pick it up and press the edges of both wrappers together with my finger tips. Then I lay it back down and carefully use a fork to press the edges together a final time before laying it on the uncooked tray.

This pierogi is ready to go onto the floured tray.

Sprinkle flour between the layers of pierogies so they don’t stick together. Repeat until you’re out of won ton wrappers.

These pierogies are ready to be boiled.

6. Start a pot to boil. Once it’s boiling, you can boil the pierogies for about 4 minutes each, boiling no more than 4 at a time. You’ll want to brush off any excess flour before you boil them. If you don’t use frozen, you may only need to boil for 3 to 3.5 minutes.

Blueberry and Cheese Pierogies boiling.

7. Once they’re finished boiling, move them to the cooling tray. You’ll need to use butter (I use Earth Balance Soy Free butter) to keep them from sticking together at this step.

8. You can now put them into containers to freeze, or pan fry them. Pan fry them at medium high heat in butter for around 8 minutes (time may vary based on your stove top). Then you can serve them. Some people sprinkle powdered sugar on them, but I did not.

Me filling farmer’s cheese pierogies

We made 96 pierogies this year – 32 blueberry and cheese, 50 cheese, and 14 kraut. In our family, everyone prefers the cheese, so we’ve got to make twice as many cheese as any other flavor. We probably should have made closer to 100 cheese!

All of our pierogies turned out great. I hope you enjoyed seeing how we make this Polish delight. Let me know if you’ve ever made pierogies!


Homemade Pierogi

Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below) sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals. There are as many versions of pierogi as there are cooks who love them, and our take on this traditional treat mirrors many American pierogi recipes.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (113g) sour cream
  • 4 tablespoons (57g) butter, room temperature
  • 4 tablespoons (57g) butter, cold
  • 2 large (156g) shallots, diced or one medium (156g) onion, sliced

Instructions

To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Perfect your technique

Pierogi: Poland's favorite comfort food

To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps these can be snipped into small pieces and added to simmering soups.

Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Tips from our Bakers

If your filling is a bit watery due to the potatoes, add a tablespoon of flour to help thicken it up.

Are pierogi a new dish for you? These savory filled dumplings were originally peasant fare native to Central and Eastern Europe, but they've overcome class boundaries and become popular among those from all walks of life. While homemade pierogi are an important part of Christmas Eve celebrations in many homes, they aren't limited to the holidays most folks enjoy them all year long, and family gatherings just have to have pierogi to be complete. They’re also very popular at festivals: The annual Pierogi Festival in Kraków, Poland, typically serves 30,000 pierogi a day.


  1. Rinse fruits with water and wash it.
  2. Cut up 0.5 kg of strawberries into little pieces. Use fresh strawberries of good quality. Stale strawberries results in bitter aftertaste of pierogi and spoil the taste. We use the whole bilberries - don't cut them nor crush. Blueberries since those are larger might be used halved as I suppose (I never made pierogi with blueberries).
  3. Put cut strawberries in a bowl, whereas 0.5 kg of blueberries in second one. Pour few teaspoonfuls of sugar into bowls with strawberries and gently mix. Taste, whether the amount of the sugar is sufficient. You can add more, if you want pierogi to be really sweet. I usually give quite large amounts of sugar. Don't add sugar to bowl with bilberries since those tends to excrete too much too watery juice. Making pierogi is more difficult with such a mixture. Strawberries mixed with sugar should stand some time (in the meantime prepare pierogi dough). Thanks to that the sugar will manage to dissolve in the juice which will sail out of fruits. You can add a teaspoon of the potato starch into both bowl and then mix precisely. This is optional. Starch makes the fruit sauce within pierogi more dense after cooking.
  4. We prepare pierogi dough according to the standard recipe with is published at Tasting Poland. You can however try out some modification which I recommend: instead of boiling water use 0.75 of the cup of hot milk. The dough will have more delicate taste. That's the way some Poles prepare dough for sweet pierogi.
  5. Lay portions of blueberries on dough circles and add quarter to half a teaspoonful of sugar. Put portions of strawberry 'mousse' on other circles.
  6. Glue pierogi very carefully. It is important, since pierogi with fruits has a greater tendency of opening during cooking, than pierogi with any other filling.
  7. Put water with the addition of salt and the spoonful of oil on the cooker. Thanks to oil pierogi won't get glued to each other. After few minutes, when water starts boiling we throw pierogi, one after another. Stir every couple of minutes so that they don't stick to the pan. When the dumplings will flow to the surface we still cook 2-3 minutes. Take one pierog out and check, whether the dough is soft. If not - continue cooking for a while.
  8. Now drain pierogi, lay on plates and decorate with additions. A great freedom exists in choosing what we will pour over our pierogi. In general Poles use a sweetened cream or yoghurt (sweetened natural yoghurt or fruit yoghurt). You can sprinkle with brown sugar, as well as slices of raw fruits. Pierogi with fruits, in contrast with other kinds, is not refried on the frying pan. It is also very tasty when cooled off. Then it is possible to serve pierogi with addition of the whipped cream. Serving the cooled fruit dumplings with vanilla ice cream is another possibility. Obviously you can invent your own ways of serving too.

I hope that you find this fruit pierogi recipe useful. Enjoy your meal! Smacznego! :)