I didn’t eat fruit pierogi on my first visit to Poland, but an acquaintance, a Polish pilot named Jacek, recommends them highly, so we’re including this berry pierogi with our Christmas meal even though they are more of a summer treat.
You can make these in the summer with fresh seasonal berries or use frozen fruit to make these mixed berry pierogi year-round. You might serve these with sour cream into. which you’ve stirred a spoon full of brown sugar or garnish with whipped cream and mint springs. Either way, it’s a delicious and beautiful dessert.
The texture and taste remind me of pancakes with Boysenberry syrup. This made about 40 pierogi, and I had some filling leftover.
Pierogi Queen cutting board – click on photo to buy from the Polish Shirt Store!
I’m leaving the original photo, just so I can see my photography progress. 😉
Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them. We’re making these to share with family on Christmas day, so they’re going in the freezer. After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.
Smazcnego!
Lois
xx
Mixed Berry Pierogi Recipe
- Yield: 40 pierogi 1x
Description
A fruit filed dumpling
Ingredients
- for dough
- 3 c. flour
- 1 c. water
- 1/2 t. salt
- 1 egg
for filling
- 3 cups berries, I used blackberries, blueberries, and raspberries
- 3/4 cup water
- 1/3 cup sugar.
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 5 – 6 tablespoons bread crumbs
- sour cream & brown sugar
Instructions
for dough
- Combine all ingredients
- Knead dough, until smooth and less sticky, or if using a Kitchen Aid with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour
- Wrap in plastic wrap until ready to use
for berry filling
- Combine berries, water, sugar, cinnamon, and lemon juice in a saucepan; bring to a boil and simmer approximately 20 minutes
- Berries will break-down; add bread crumbs and continue to simmer until thickened
- Refrigerate until chilled and more firm
to assemble and cook
- Roll out dough to 1/8 inch thickness
- Cut into large circles, about 3.5 inches
- Lightly moisten, just around the edge, on half of the circle
- Fill with one teaspoon of berry mixture
- Fold in half, sealing edge, and crimping with a fork.
- Bring a large pot of water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
- Remove pierogi with a slotted spoon and drain
- Some people will eat the pierogi, as is, at this point
- We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar
Kristen616
I’ve never tried a sweet pierogi before but I definitely think I need to! These look awesome!
Faith
I’m printing this out right now, it looks incredible! From your description, it reminds me of the Swedish pancakes I used to get at IHOP with boysenberry (at least I think it was boysenberry…it’s been so long I don’t remember, lol!). Anyway, thanks for the recipe, I’ll be making it soon!
Anula
It reminds me about my childhood experience – during summer we used to gather blueberries and my Granny would make those for us. Served necessary with fresh cream and sugar 🙂
Peg
Hi ANula,
Did your blueberry filling for the pierogies have very similar ingredients as the berry filling with the blueberries,blackberries and raspberries?
I haven’t made a fruit filling pierogie outside of cherry and just strained the lite cherr y pie filling and put that in the dough.
Thank you,
Peg
Marjorie Goff
I can’t wait wait to try this. I will saute them & use the cream. Thank you for sharing!
polishhousewife
I hope you enjoy, Marjorie!
Fred_sr. Girouard
Heyyyyyy ! you guys , my wife is Polish and I’m gonna get her to make some for us , later, stay safe !~~~~}:o) P.S.. this recipe looks awesome , can’t wait to try it !