Blueberry Pierogi

Blueberry Pierogi
  • 8 cups all-purpose flour, or more as needed
  • 2 eggs
  • 6 tablespoons unsalted butter
  • 2 cups lukewarm water, or as needed
  • Filling:
  • 5 cups fresh blueberries
  • 1/2 cup white sugar


  1. Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
  2. Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
  3. Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
  4. Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.

05/16/2018
Blueberry Pierogi, recipe PT15M PT1H 5 455 calories

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