If you have the perfect Polish grandma and it’s her birthday, make her blueberry pierogies! When I was younger, my Polish grandma, Kasia, always talked about how to make pierogies. She liked to make drop noodles the best in potato soup to feed everyone. The best soup in the world. I could live off it. I wanted to make pierogies for her birthday coming up. I’ve never made them before and somehow the timing was perfect. A Polish mom at my daughter’s class was talking about pierogies. She said potato pierogies are more the “Russian pierogi” and the Polish pierogies are actually fruit-filled with blueberries and strawberries with a sweet cheese. I was amazed when I heard this and had to ask more!

Thanks to Renee, I finally made pierogies! And they are amazing! I was having trouble closing up the dough to keep the filling in when I remembered as a kid my grandma told me to dip your fingers in water and fold the dough closed. I’m not sure if that’s a thing, but I did it, and it worked beautifully! Renee’s family uses sweet cheese, traditional Polish. Since I couldn’t get my hands on it because of the severe cold weather, I decided to use yogurt and cool-whip. Once I get my hands on the farmer’s cheese and Polish pudding I will try it, and give an update.

I got some ingredients listed from Renee, looked up a recipe, and then my own instincts took over to create my own pierogi recipe. My husband and daughter loved them! So I will take that as a win and will be making them more often to honor our Polish roots on both sides of our family.

This recipe is simple and yet delicious.

For the dough you’ll need:

6 cups all-purpose flour

1 1/2 teaspoon salt

1 1/2 cups hot water (not boiling), plus up to 2 tablespoons more if dough is dry.

4 1/2 tablespoons butter (salted or unsalted whichever you prefer, just omit the salt above if using salted butter).

Heat the water in a tea pot and put in glass measuring cup. Then, add the stick of butter to let it melt in with the butter.

For the filling you’ll need:

3-4 cups wild blueberries, frozen (I had about 1 cup leftover I’ll use for pancakes the next day. If you don’t want leftover blueberry topping just use 3 cups.)

5 tablespoons sugar

1 teaspoon Ceylon cinnamon

1 teaspoon organic vanilla extract

1 1/2 tablespoons all-purpose flour

Put a cloth over the cut-out pierogi rounds as you work so they don’t dry out. Next fill them and fold in half-moon shapes. I use this cut out to make them https://amzn.to/3NGYep2. Pinching and dipping your finger in warm water if needed to help close up the pierogi.

Freeze them as soon as you can!!! Raw.

We made a few right away to try them but I froze them first to make them hard and set. I boiled water then set 9 in at a time. Similar to drop noodles, you let them float to the top and then cook for 2 minutes until they are done and can be scooped out. I then placed them in a butter filled frying pan to cook just slightly. You have the option at how much you’d like to brown them. The fruit pierogies are yummy not so browned or fried, but then again I have yet to try them browned too! You just can’t go wrong with a pierogi.

I froze the rest into freezer bags taking all the air out. Label them and put instructions on bag to drop in boiling water and once floating cook for 2 minutes then put into buttered pan to cook if desired.

Sprinkle with a little bit of Ceylon cinnamon on top. Serve with pudding, cool-whip, or I just had some blueberry yogurt and it was amazing!!

Are you looking for any links to the cookware I used? Everything I use is up on my Amazon Storefront. The beautiful Le Creuset cookware set I’ve had for years.

https://www.amazon.com/gp/profile/amzn1.account.AHBIJG4SZNOTVJP5TF233EZTDWIA/list/1M4EN3O6IBXPF?ref=customerprofile

Comment for any specific link you need. Have a beautiful day baking!