Recipe: Blueberry pierogi

  • Updated: July 23, 2014 - 12:58 PM

Pinch the edges of the dough closed to create the pierogie pillow. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

blueberry pierogi √

Makes about 24.

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 1/2 c. flour

• Pinch salt

• 1 egg, plus 1 egg yolk

• 1/2 c. water

• 2 tbsp. sour cream


• 2 tbsp. powdered sugar

• Zest of 1 lemon

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

Spiced sour cream:

• 1 c. sour cream

• 1 tbsp. powdered sugar, or more to taste

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


  • related content

  • Pierogies before being poached. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Spoon the pierogies out of the boiling water to drain before saut√©ing. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Saut√© the pierogies until golden. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Use a round stencil to stamp dough into circles. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Roll the dough flat with a rolling pin. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • 1. Fresh blueberries are tossed with a simple mix of powdered sugar and lemon zest. 2. Working with half of the dough, roll on a well-floured surface until about 1/8-inch thick. 3. Cut rounds that are 4 inches across, using a cutter, ramekin or glass. 4. Cradling the dough round in your palm, fill with several blueberries, then pinch the edges closed. 5. You can also lay the round on the counter, fill and pinch closed. Lay filled pierogi on a floured surface or parchment paper. 6. Poach pierogi for about 3 minutes, then drain. 7. Sauté in a bit...

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters