Blueberry filled pierogi (aka Vareniki) are light, fluffy and incredibly delicious. Pulled straight from my family’s recipe book, these are just the way my grandma made them.
Blueberry Pierogi are the perfect dessert to make during the summer months. During my childhood, making them was an entire day process. We went out to the forest to pick the berries, made the dough by hand and enjoyed them fresh that evening. We definitely built up an appetite by the time we were done!
The yeast-based dough really takes these pierogies to the next level. They really melt in your mouth. Pair them with a hot cup of tea and be prepared to fall in love!
What are Pierogies?
Pierogies, or “vareniki”, are filled dumplings that hail straight from Central and Eastern Europe. Traditionally, they are made with unleavened dough that is wrapped around various sweet and savory fillings.
Most people would say that pierogi are a Polish dish. Others argue that they are German or Ukrainian. However, they are common throughout all of Europe. It’s not a surprise that so many folks are fighting over who created these dumplings. They are just that delicious!
How to Make Steamed Blueberry Pierogi
- Measure out all your ingredients to make preparation a bit easier.
- Combine sugar, salt, flour and yeast.
- In small portions, add water in until the dough texture is nice and smooth. Cover the dough and let it rise for an hour.
- Wash your berries and grab some sugar. Flour your work surface.
- Divide your dough into equal pieces. Cover the dough balls with a tea towel while you are working to prevent it from drying out.
- Roll or stretch out each dough piece. Place a dollop of blueberries in the middle of each dough piece and sprinkle ⅓ sugar directly on top.
- Fold the dough over to make a taco shape and make sure that the side is tightly sealed. Make sure to place pierogi back on a floured surface while you finish preparing the rest of the batch.
- Bring a pot with water to a boil. Place a steamer in the inside. Place raw vareniki on the steamer and cover it with a lid.
- Let each batch steam for about 7 minutes. The pierogi should come out light and fluffy.
What is the Best Way to Cook Pierogies?
Typically, you will want to boil Pierogi in a large pot, taking extra care to make sure there is plenty of space around each dumpling so they don’t stick together. To reheat them, you can toss them in a hot skillet with butter or a microwave.
In this recipe, the dough is made with yeast. Therefore, you will get the best results when you steam them. This makes them super fluffy and airy.
Other Fillings to Use for Pierogies
This puffy, yeast dough pairs perfectly with a fruit or berry filling. You can also fill the dumplings with a meat and potato mixture if you are in the mood for something more savory. Here are a couple of my childhood favorites:
- Strawberries: Cut your strawberries into tiny pieces. Toss them with a bit of sugar and that’s it!
- Cherries: Cut cherries into small pieces. Add a splash of sugar right on top of your dollop.
- Potatoes: Make a batch of mashed potatoes for a savory filling. Serve with a side of sour cream for dipping!
- Beef and Onions: Make a simple filling of ground beef and onions. Saute minced onions in butter until soft and translucent. Add in a pound of lean ground beef and brown until cooked through. Season to taste with salt and pepper.
A Few More Pierogi Recipes
- Farmer’s Cheese Pierogi – If you never had farmer’s cheese, it’s a lot like cottage cheese. It’s the perfect gooey filling for pierogi.
- Lazy Pierogi – This shortcut recipe gets pierogi on your table in under 30 minutes!
- Meat Potato Pierogi – If you want pierogi that eats like a meat, meat and potatoes will surely fill you up!
- Potato Pierogi – Potatoes are arguably one of the most popular veggies in Eastern Europe. This recipe is an affordable and comforting classic.
- 3 cup fresh blueberries
- 1 cup sugar
- Combine together flour, yeast, salt and 1/4 cup of sugar.
- In small portions add in water. Knead the dough until it's smooth. Cover the dough and let it rise for about an hour.
- Divide the dough into equal pieces. If you continue dividing each pierce into halves, they should come out pretty even. Cover the dough with a towel while you are working on each piece.
- Either roll out each piece or stretch it out by hand. Place blueberries in the middle and cover with sugar, about 1/3 a teaspoon in each.
- Fold it over and pinch to seal. Make sure all holes are sealed well. Leave them on a floured surface or make just one steaming batch at a time.
- Bring a pot with water to a boil and place a steamer on the inside. Place vareniki on the steamer and cover it using the lid.
- Let them steam for about 7 minutes. To make sure they are fully cooked, break one and confirm that the dough is puffy.
- Once done, vareniki should feel light and puffy. It's best to serve them on the first day, although they can be reheated later.
Where can I purchase a steamer like yours ?
Hi Tetyana, thank you for that question! I will send you a link. Enjoy!
These were fun to make and delicious to eat! I love blueberries!
Melissa, thank you for sharing. I am so glad. 🙂
These were fantastic! Unfortunately for me, the kids got to them before I could eat as many as I wanted to.:) I guess I'll just have to make another batch.
Hey, this is what happens in our home. So good to hear.
They were delicious! My whole family loves this dish!
Anna, thank you for sharing. So good to hear!
Yumm! Can’t wait to make them 🤤 I have two questions, how much pierogies came out of this dough recipe? And can you freeze them? Thank you in advance 😘
Hey Inna, we get about 40 Pierogies from the dough. We never get a chance to freeze them. I would freeze them after they are cooked. Thaw in room temperature and microwave for a few seconds. They are almost like steamed piroshki because of yeast dough.
My polish husband's family has been making perogies for years. My sister in law picked up the family tradition 47 yrs ago with members of the family gathering on Good Friday to make them to the boiling stage and then return for Easter breakfast on a staggered schedule of course. Both days have grown in number with the little ones learning and now in charge of the filling. This year, 2020, the tradition has come to a major halt. We are not able to gather on either date. Instead we will be making them at our own homes and reorting our count. How many we make individually will be added up to compare to last yrs,' total. A count has occured every year. This year i'm trying a dessert versio; a never has been tried yet.
Hey Lisa, I really hope you love the recipe. Looking forward to hearing back from you. I really enjoyed learning about your traditions. Thanks for sharing!
Can these be boiled in hot water instead of steaming?
You can but they are more fluffy when steamed.
Tried this recipes absolutely loved this one will make again
Lila, I am really happy you loved the Vareniki. I am looking forward to making them this summer. Our boys love them 🙂
Hi! Do u use bleached or unbleached flour for Easter pasxa?
I am not even sure. It’s the normal Canadian flour.
WOW, THANK YOU FOR THIS RECIPE. MY GRAND MOM DID IT BUT I NEVER HAD A CHANCE TO LEARN... THANKS...
Wow, so many people told ma same thing. I am glad I learned it from my mom. Hope you love them!
My grandma in Ukrain used to make these and taught me too. We made them with cherries or strawberries... Going to make them this weekend!
Yum, I love everything with cherries. I would love to try that the with cherries.