🫐 Blueberry Pierogi (Pierogi z Jagodami)
Pierogi z jagodami are sweet Polish summer dumplings: soft dough pockets filled with fresh blueberries and a little sugar. As they boil, the berries burst into a juicy purple filling. They are served warm, topped with sour cream sweetened with sugar, and eaten as a dessert or a light summer lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 1 egg
- about 180 ml warm water, pinch of salt
- 400 g blueberries
- 2 tbsp sugar
- 200 g sour cream mixed with 1 tbsp sugar
Method
- Mix the flour, egg, salt and water into a smooth dough; rest 30 minutes.
- Roll thin and cut into 8 cm circles.
- Place a spoonful of blueberries and a pinch of sugar on each, fold and seal very tightly.
- Boil in water for 2–3 minutes after they float.
- Serve warm with sweetened sour cream.
How to make it lighter
- Use plain sour cream or a lighter one and skip the added sugar.
- Put more berries in each and less sugar — the fruit is sweet enough.
- Serve a smaller portion as dessert rather than a main meal.
History
Blueberry pierogi are a seasonal favorite in Poland, made in July and August when wild forest blueberries are picked and sold along roadsides. They are a familiar dish in Polish homes and milk bars during the summer.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Blueberry Pierogi (Pierogi z Jagodami) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →