Vegan pierogi with blueberries, “cream” and sweet blueberry sauce. A Polish national dish – an easy, vegan version. “Pierogi z jagodami” – pierogi with blueberries – is a classic sweet version of the Polish dumplings. The blueberry filling is made from fresh blueberries and some blueberry jam. Breadcrumbs hold the filling together. The sweet and sour dumplings are traditionally served with cream, sugar or a sweet blueberry sauce, which goes perfectly with the sweet and sour taste of the pierogi. Pierogi are also really delicious in a sweet version and are an absolute classic. They can be served for lunch or as a dessert.
Typically Polish: pierogi!
I still remember so clearly how, when my grandparents used to visit us from Poland, my grandmother would spend hours in the kitchen with my mother, filling and shaping countless pierogi in a wide variety of ways.
Pierogi can be prepared in different versions (sweet and savory). For example:
- Pierogi ruski (potato and cheese filling)
- Pierogi z lousem (meat filling)
- Pierogi z kapusta i grzybami (sauerkraut and mushroom filling)
- Pierogi z jagodami (sweet filled with blueberries)
Pierogi with sweet filling
In Poland, pierogi are also often eaten sweet! Blueberries are a well-known and popular filling. In my version, I used fresh blueberries, some blueberry jam and breadcrumbs. The breadcrumbs ensure that the filling holds together. Jam adds a slight sweetness and makes the filling particularly juicy.
Since the filling is not sweetened with sugar or other sweeteners, the dumplings are served with sugar or powdered sugar or sweet cream. A hot blueberry sauce also goes perfectly with the sweet and sour taste of the pierogi. They can be served either as a sweet lunch or a dessert.
Pierogi are still one of my favorite foods to this day, because they can easily be prepared as a vegan dish. I owe thanks to my mother, who not only taught me the family recipe, but also brought back the most delicious childhood memories!
Make vegan pierogi yourself – tips for preparation
Preparing the dish is basically simple. It takes some finesse and practice, but it’s worth it! Here are a few important tips to ensure that everything goes well during the preparation:
- If the dough is too sticky, add more flour. If the dough is too dry, however, add a little more water. It is important that the dough is smooth.
- Pierogi are best shaped and stuck together with lightly floured fingers.
- When cooking the pierogi, it is important that the water does not boil too much, otherwise the dumplings could burst open.
- Depending on how big you make your pierogi, there may be a little filling left over.
Good to know:
- Pierogi can be frozen uncooked. To do this, place pierogi on a floured plate and place in the freezer until they are firm. Then carefully remove them from the plate, put in freezer bags and store in a freezer.
Pierogi with sugar, cream and hot blueberry sauce
Blueberry pierogi taste best when served sweet: dust them with sugar or powdered sugar, some vegan cream or a hot blueberry sauce. So delicious!
I wish you lots of fun trying this recipe – bon appetit! <3
Are you looking for more vegan recipes from Poland? Try my Vegan Pierogi with Mushroom Filling!
If you make these vegan pierogi with blueberries, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Pierogi with Blueberries
Ingredients
Pierogi batter
- 400 g wheat flour
- 1 pinch salt
- 175 ml lukewarm water* as required
- 1 tbsp neutral oil
- flour for the work surface
Filling
- 400 g blueberries
- 2 tbsp blueberry jam
- 1 tbsp breadcrumbs heaped
Toppings
- sugar or icing sugar for sprinkling
- whipped vegan cream
- blueberry sauce see recipe below
Blueberry sauce
- 200 g blueberries
- 200 ml water
- 50 g sugar or other sweetener
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- For the dough, put the flour and salt in a large bowl and make a hollow in the middle. Pour in the warm water little by little. Knead into a smooth dough for about 8-10 minutes. Add more water or flour as needed. The dough shouldn't stick to your hands. Then cover with a cloth and let rest for 30 minutes.
- In the meantime, prepare the filling. Mix all the ingredients well together.
- Roll out the dough thinly on a floured work surface*. Use a cookie cutter or glass to cut out circles (about 8-9 cm in diameter). Quickly knead the remaining dough together and cover with the cloth.
- Place about 1 teaspoon of the filling in the center of the circle and moisten the edge with a little water. Fold the circles over and press the edges firmly with floured fingers. Make sure that the filling is not squeezed out.
- Lightly flour a large plate. Place pierogi on top and cover until they are going to be boiled so that they do not dry out*. Continue until the dough is finished.
- In a large saucepan, bring water to the boil with a dash of oil. As soon as the water boils, reduce the temperature and carefully add the pierogi in portions (approx. 15 pieces). The water should only simmer slightly, otherwise the pierogi can burst open. Stir carefully every now and then. As soon as the pierogi float on the surface of the water, simmer for another 2-3 minutes. Then remove with a ladle.
- Sprinkle pierogi with sugar and serve with cream and blueberry sauce.
Blueberry sauce
- Put the blueberries, water, sugar, vanilla and lemon juice in a saucepan and bring to the boil. As soon as it boils, reduce the temperature and simmer gently for about 5 minutes.
- Mix the cornstarch with water in a small bowl and add to the blueberries in the saucepan. Mix well and simmer again briefly until the sauce has thickened.
- Remove and serve warm.
Notes
- Lukewarm water as required (about 150 to 200 ml). The dough should be soft, elastic and pliable.
- Do not roll out too thin, otherwise the dough may tear.
- Pierogi can be frozen uncooked if you want to cook them at a later time. To do this, place the pierogi on the floured plate in the freezer until they are firm. Then carefully remove from the plate, place in a freezer bag and store in the freezer until use.
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