Pierogi Z Jagodami

Name: Pierogi Z Jagodami
Prep time: 58 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: Polish
Ingredients: 500 g Wheat flour; 1 Egg, beaten; 30 g Butter, melted and cooled; 220 ml Water, warm; 8 g Salt; 450 g Blueberry, washed and picked over; 20 g Sugar; 200 g Sour cream, chilled; 40 g Powdered sugar

Pierogi Z Jagodami · ready in 1 h 12 min · 4 servings · 748 kcal per serving · medium · 9 ingredients

A beloved Polish summer pierogi filled with juicy blueberries, served warm with cool sour cream and a snowy sprinkle of powdered sugar.

Prep: 58 min
Cook: 12 min
Total: 1 h 12 min
Serves: 4
kcal: 748
Difficulty: medium

Polish Main dishes Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gWheat flour
1Egg, beaten
30 gButter, melted and cooled
220 mlWater, warm
8 gSalt
450 gBlueberry, washed and picked over
20 gSugar (optional)
200 gSour cream, chilled (to serve)
40 gPowdered sugar (to serve)

Equipment

stovetop, kitchen scale, mixing bowl, rolling pin, round cutter, large pot, slotted spoon, clean towel, clean work surface, colander, cutting board, teaspoon

Instructions

Mise En Place
Gather and weigh all ingredients; set out a scale, mixing bowl, rolling pin, round cutter, pot, slotted spoon, and clean towel. · 5 min
What to look for: All ingredients measured and tools within reach.
Make Dough
Mix flour, egg, melted butter, warm water, and salt in the bowl, then knead until smooth and elastic with only a light dusting of flour. · 8 min
What to look for: Dough is smooth, soft, and no longer shaggy.
Rest Dough
Cover the dough with a clean towel and rest it for 20 minutes so the gluten relaxes and the dough rolls without springing back. · 20 min
What to look for: Dough looks slightly smoother and feels more relaxed.
Prepare Blueberries
Rinse blueberries gently, pick out stems or crushed fruit, drain well, and toss with sugar if you want a lightly sweet filling. · 5 min
What to look for: Blueberries are clean, intact, and not dripping wet.
Fill Pierogi
Roll the dough thin on a floured board, cut rounds, place a few blueberries in each center, fold over, and pinch the edges tightly. · 25 min
What to look for: Pierogi are sealed firmly with no visible gaps at the edges.
Boil Pierogi
Boil pierogi in gently salted water in batches until they float, then cook 1 minute more and lift out with a slotted spoon. · 12 min
What to look for: Pierogi rise to the surface and look plump.
Serve Warm
Serve immediately with sour cream and powdered sugar, while the dough is tender and the blueberry juices are still warm. · 2 min
What to look for: Pierogi are glossy, warm, and lightly dusted with sugar.

Nutrition (per serving)

kcal	748
Protein	17 g
Carbohydrates	129 g
of which sugars	28 g
Fat	19 g
of which saturated	10 g
Fibre	6 g
Sodium	848 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Egg

Water: Use only if needed for an egg-free dough; the dough will be less rich.

Butter

Sunflower oil: Keeps the dough tender but lacks the gentle dairy flavor of butter.

Sugar

Powdered sugar: Use in the filling only if you prefer a sweeter blueberry center.

Powdered sugar

Sugar: Use fine sugar if powdered sugar is unavailable; the topping will be grainier.