Blueberry Pierogi z Jagodami

Blueberry Pierogi z Jagodami are a beloved treat that bring a sweet burst of summer to the dinner table or dessert plate. These pillowy dumplings are filled with juicy blueberries and wrapped in tender dough, perfect for enjoying with family on a cozy evening. They have been a go-to recipe in my house when we crave something comforting yet special, especially during blueberry season.

The first time I made these, my kitchen filled with the aroma of warm berries and fresh dough. Ever since, they have become a summer tradition in our family, and the kids love helping to seal each pierogi by hand.

Ingredients

• All-purpose flour: provides structure so choose a fresh and high-quality flour for the dough
• Pinch of salt: to enhance flavor and balance the sweetness
• Boiling water: binds the dough and makes it easier to knead opt for filtered water if possible
• Butter: brings richness and softness to the dough use real unsalted butter for the best taste
• Blueberries: either fresh or frozen are the star for a juicy filling select firm ripe berries for best flavor
• All-purpose flour: helps to thicken the berry mixture and prevents sogginess in the filling
• Granulated white sugar: sweetens the berries and balances their tartness use organic sugar for pure taste
• Granulated white sugar: also for sprinkling on top at serving
• Sour cream: classic creamy topping for tanginess choose a full-fat version for a richer garnish
• Fresh blueberries: for extra burst and beautiful color on top

Step-by-Step Instructions

Make the Dough:

Sift all-purpose flour into a large mixing bowl and add a pinch of salt to distribute evenly. In a separate container melt butter in boiling water. Gradually pour the liquid mixture into the flour while stirring constantly with a spoon. Combine until a rough dough forms then knead on a floured surface for about seven minutes adding small amounts of flour only if the dough sticks. Aim for a soft supple texture. Cover the dough with a damp cloth and let it rest for thirty minutes to relax the gluten for rolling.

Prepare the Blueberry Filling:

If you are working with fresh blueberries give them a gentle rinse under cold water and dry them thoroughly on paper towels. For frozen blueberries you can use them straight from the freezer without thawing. Toss the berries with a tablespoon of flour which helps absorb juices and prevent sogginess then add sugar and mix until evenly coated.

Roll and Cut the Dough:

Divide the rested dough into three or four segments for easy handling. Working with one portion at a time roll out the dough on a lightly floured surface until it is quite thin but not tearing. Use a small drinking glass upside down to cut circles from the dough about two and a half inches across keeping the circles as even as possible.

Shape and Fill the Pierogi:

Place a rounded teaspoon of blueberry filling in the center of each dough circle. Carefully fold the dough in half to create a half-moon pocket. Pinch the edges together very tightly so none of the filling escapes during boiling. Repeat with all the circles and set the formed pierogi on a floured tray to prevent sticking.

Cook the Pierogi:

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water for flavor. Lower the pierogi into the boiling water in batches about fifteen at a time so they do not crowd the pot. Stir gently right after adding to prevent sticking. When the pierogi rise to the surface allow them to cook for two more minutes before removing with a slotted spoon. Drain briefly then place on a plate.

Serve:

Enjoy the pierogi warm with a generous spoonful of sour cream or vanilla yogurt. If you like sprinkle with a little more sugar and top with fresh blueberries for extra color and taste.

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Blueberries are my favorite for this recipe not just for their color but that sweet-tangy flavor burst when you bite in. My grandma always dusted extra sugar on top and I still remember sticky hands and smiles around our kitchen table as a child.

Storage Tips

Blueberry pierogi are best enjoyed fresh but you can freeze them before boiling. Line them up on a floured baking sheet so they do not touch and freeze until solid. Then transfer to a freezer bag. Boil directly from frozen adding a few extra minutes to the cooking time. Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently by steaming or pan-frying with a little butter for a crispy edge.

Ingredient Substitutions

If you run out of blueberries you can substitute diced strawberries blackberries or even cherries for the filling. For the dough if you prefer a dairy-free version use margarine in place of butter and almond yogurt for serving. Whole wheat flour can bring a nuttier flavor but use half regular flour for best texture.

Serving Suggestions

Serve these pierogi as a dessert after a light meal or as a sweet summer breakfast. Try them dusted with powdered sugar and a mint sprig for a café-style look. Some families serve them with whipped cream or plain Greek yogurt for a creamy contrast.

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Cultural Context

Blueberry pierogi z jagodami are a beloved staple in Polish homes especially during summer when forests are full of wild blueberries. Traditionally families gather to shape hundreds of pierogi together during berry season turning it into a joyful celebration and a cherished memory for all generations.

Frequently Asked Questions

→ How do you keep the blueberry filling from leaking?

Tossing the blueberries with flour helps absorb excess juice, and sealing the dough edges firmly prevents leaks during cooking.

→ Can you use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly from the freezer. Do not thaw before filling, as this prevents excess moisture.

→ What is the best way to seal the dough?

Fold dough circles over the filling and press edges together firmly, pinching or crimping to ensure a tight seal and prevent opening while boiling.

→ How do you serve blueberry pierogi for dessert?

Warm, with a drizzle of sweetened sour cream, vanilla yogurt, or a dusting of powdered sugar. Garnish with fresh berries and mint if desired.

→ What tips ensure tender, non-sticky dough?

Knead dough until smooth and supple, allow it to rest before rolling, and add flour gradually to reach the right texture.