Polish Blueberry Pierogi (Z Jagodami)

Blueberry pierogi are a popular dish in Poland especially during summer months when wild blueberries are in season. They are surprisingly delicious given that the filling consists almost entirely of a single ingredient - blueberries.

Blueberry pierogi (called 'pierogi z jagodami', pron. 'pye-ROH-ghy sya-go-DAH-mee') are a popular meal in many Polish households in July and August when blueberries are in season. Yes, they are served as a main meal (lunch, dinner or supper), rather than dessert, despite being a 'sweet' dish. Polish people have always been frugal, resourceful and focused on feeding their families with what was available (even if that meant using 'sweet' ingredients).

Besides pierogi with blueberries other Polish 'sweet' meals include farmer's cheese pierogi, cheese crepes called naleśniki and creamy strawberry pasta.

Polish fruit pierogi z jagodami are made using the classic pierogi dough and a 2-ingredient filling. Although the fresh fruit can pose some challenges (due to moisture) the recipe is simple to make. See my easy to follow step-by-step Instructions below.

Blueberry pierogi ingredients and substitutions

For the filling

• Wild blueberries: fresh or frozen. See details below.
• Cornstarch/UK cornflour: absorbs excess moisture. In Poland potato flour would be used instead (which is also fine to use in this recipe).

For the dough

I am using the same tried and tested traditional dough I use for all my pierogi recipes.

• All-purpose/plain flour.
• Water: very warm/hot.
• Vegetable oil: or butter.
• Salt.

What blueberries to use 

Polish blueberry pierogi are traditionally made with wild blueberries, also called European blueberries or bilberries. They aren't actually blueberries, strictly speaking, though are related to the blueberries we are familiar with, sold at the grocery store. Bilberries grow in the forests of Northern Europe, but also Canada, are smaller than commercial blueberries and their dye will stain your hands. Crucially, however, they are bursting with flavour (and have an amazing rich and sweet fragrance!), something cultivated blueberries from the store simply do not offer.

Which is why I strongly discourage using grocery store blueberries to make pierogi - they will be bland.

If wild blueberries do not grow where you live you can buy them frozen online.

How to prepare the blueberries

Traditional blueberry pierogi can be made with either fresh or frozen fruit.

If using fresh blueberries rinse them gently then spread on top of a kitchen towel to dry. Keep refrigerated until you are ready to use them. Gently stir in the flour and make the pierogi.

If using frozen wild blueberries place them in a large bowl, add the flour and stir gently until thoroughly coated.

TIP: Whether you use fresh or frozen blueberries it's important to make small batches of pierogi, keep your bowl of blueberries in the fridge/freezer and remove only when you need them (wild blueberries release juice and can be hard to work with). See Instructions for more detail.

Step-by-step recipe instructions

1. Combine dough ingredients: To a large bowl add the flour, salt, oil and gradually add the water stirring all the time to combine.

2. Knead dough: When the dough starts coming together transfer it to a lightly floured surface and knead for about 6 minutes until silky smooth and soft. Cover with a kitchen towel and set aside for 20 minutes.

3. Make blueberry pierogi filling: To a bowl add the blueberries and cornstarch and stir very gently until thoroughly coated. If using fresh place the bowl in the fridge, if frozen put them back in the freezer (do NOT let them thaw).

In the meantime bring to the boil a medium sized pot of salted water.

4. Roll out dough: Tear a small piece off the dough (about ⅙), place on a lightly floured surface and roll out thinly until it’s about 2-3 mm thick (keep the rest of the dough covered). 

5. Cut out rounds: Using a cookie cutter or rim of a glass with a diameter of about 7cm/3in cut out round shapes. (Gather up the dough scraps and combine with the remaining dough). Place a spoonful of the blueberries in the centre of each round, away from the edges. Return the rest of the blueberries to the fridge/freezer.

6. Form pierogi: Bring together the sides and seal the edge with your fingertips then pick up each dumpling and go over the edge with your fingertips one more time. Keep a sheet of paper towel handy so you can wipe your fingers if they get stained with the blueberry juice.

Keep the pierogi on top of a lightly floured surface and cover with a tea towel. Cook each batch as soon as you've made it.

7. Boil pierogi: When the water starts to boil carefully put the dumplings in one by one (do not overcrowd the pot) and give a gentle stir with a wooden spoon. Cook gently for 5 minutes from the time the pierogi have come up to the top (they often contain a bit of air so come up to the surface quite quickly). 

8. Serve: Remove from the heat, pour a little cold water over the top and using a slotted spoon lift the pierogi out and place on a large plate. Drizzle over a little melted butter and serve immediately (alternatively cover with a bowl to keep them warm as you make another batch).

Serving suggestions

Polish wild blueberry pierogi are delicious with a little sugar sprinkled over individual portions. Serve with a drizzle of melted butter, a dollop of sour cream or yogurt (you can also use vanilla or lemon flavoured yogurt).

Top tips for making pierogi with blueberries

• Use wild/European blueberries (bilberries), either fresh or frozen. Supermarket blueberries are not a good alternative.
• Knead the dough for about 6 minutes until very soft and smooth (this will produce softer pierogi). If the dough sticks to your hands add a bit of flour (no more than 1 teaspoon as this may make the dough a little tough). 
• Start boiling the water before forming the pierogi so you can cook them as soon as you've made them.
• When forming the blueberry fruit pierogi keep a sheet of paper towel handy so you can wipe your fingers if they get stained with the blueberry juice.
• Make small batches of pierogi (6-7) at a time and cook them immediately (before the blueberries start releasing juice). Keep the blueberry filling mixture you aren't using in the fridge or freezer.
• Best served immediately (all pierogi are!) but you can enjoy leftovers later. Coat in butter (to prevent them sticking to one another), cool completely and refrigerate, covered, for up to 3 days.

Reheating

The best way of reheating wild blueberry pierogi (so they remain intact) is in the microwave. Unlike most other pierogi recipes these pierogi should not be fried as their filling is full of moisture and may start escaping during frying.

Freezing

• Uncooked pierogi: arrange in a single layer on top of a well floured tray (as soon as you've made them), dust the tops with flour and freeze for 3 hours. Then transfer your blueberry pierogi to a freezer bag and freeze for up to 3 months. Cook from frozen.
• Cooked pierogi: coat thoroughly with butter, cool completely then transfer to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.

Related recipes to try next

• Polish Potato and Cheese Pierogi (Ruskie)
• Homemade Perogies with Cheddar and Potatoes
• Polish Sauerkraut Pierogi Dumplings
• Polish Meat Dumplings (Pierogi z Miesem)

See also my other traditional Polish recipes including a list of the most popular Polish foods!

Recipe

Keep in touch!

If you make these traditional Polish blueberry pierogi I'd love to know how they turned out for you. Did you find them easy to make and were my tips helpful? Let me know in the comments below, thanks!

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