Blueberry Pierogi Traditional Polish Dumplings .Pierogi z Jagodami

A Taste of Poland’s Sweet Summer Tradition

In my Polish kitchen, pierogi aren’t just food—they’re a memory. While savory versions like potato or sauerkraut pierogi are staples, summer was always special because it meant one thing: blueberry pierogi. Known as pierogi z jagodami in Poland, these sweet dumplings are filled with juicy blueberries, gently boiled, and served with sour cream or a sprinkle of sugar.

This blueberry pierogi recipe is simple, nostalgic, and the perfect way to enjoy fresh berries when they’re in season. Let me walk you through the process step by step, just like my babcia would have done.

Ingredients to make blueberry pierogi (pierogi z jagodami)

Dough

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg
• ½ cup warm water (up to ⅔ cup as needed)
• 1 Tbsp neutral oil (canola or sunflower)
• ½ tsp salt

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Filling

• 2 cups fresh blueberries (wild blueberries if you can find them!)
• 2–3 Tbsp granulated sugar
• 1 Tbsp flour or potato starch

For Serving

Sour cream (sweetened or plain)

Melted butter Extra sugar,

powdered sugar, or cinnamon sugar

Instructions how to make pierogi

1. Make the Dough

In a large bowl, whisk together flour and salt. Add the egg, oil, and most of the warm water. Mix until the dough comes together, then knead on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap or cover with a towel and let rest for 30 minutes.

2. Prepare the Filling

In a small bowl, toss blueberries with sugar and flour/potato starch. Keep refrigerated until ready to fill (to prevent too much juice from forming).

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3. Shape the Pierogi

Roll out the rested dough thinly (about ⅛ inch). Use a round cutter or glass (about 3 inches wide) to cut circles. Place 1 teaspoon of blueberry filling in the center of each circle. Fold the dough over to form a half-moon and pinch edges tightly to seal. (A fork can help crimp the edges.)

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4. Cook the Pierogi

Bring a large pot of salted water to a gentle boil. Drop in pierogi in batches (don’t overcrowd). Cook until they float, then let simmer 1–2 minutes longer. Remove with a slotted spoon and place on a plate with a drizzle of melted butter to prevent sticking.

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5. Serve

Traditionally served warm with a dollop of sour cream and a sprinkle of sugar. Some families fry the cooked pierogi lightly in butter for a golden finish.

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Tips & Variations

Frozen berries: If using frozen blueberries, do not thaw before filling—this helps reduce excess juice. Sweet cream topping: Mix sour cream with sugar and a touch of vanilla for a dessert-style topping. Yeast dough option: Some babcias used a soft yeast dough for an even fluffier pierogi wrapper.

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