• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

  • Home
  • Polish Recipes
    • Polish Breads
    • Polish Soups
    • Polish Mains & Sides
    • Polish Desserts
    • Polish Pantry
    • Polish Beverages & Liqueurs
  • For Diabetics
    • T2DM – Mains and Sides
    • T2DM – Desserts
    • T2DM – Menu
    • T2DM – Tips and Techniques
    • T2DM – Products I Use
  • Travel
    • PH Tour Groups
    • Planning Your Trip
    • Destinations in Poland
    • Destinations near Poland
    • Travel with Pets
  • Cookbook
  • Poland in USA
    • Polish Festials
    • Polish Stores/Delis
    • Polish Restaurants
    • Polish Churches
    • Polish Clubs
  • About
  • New? Start Here

Mixed Berry Pierogi Recipe

December 22, 2009 by Lois Britton 12 Comments

Jump to Recipe·Print Recipe

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.

mixed berry pierogi on a white plate

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!

Mixed berry pierogi - delicious!!!

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

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mixed berry pierogi on a white plate

Mixed Berry Pierogi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Yield: 40 pierogi
Print Recipe
Pin Recipe

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

  1. Combine all ingredients
  2. 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
  3. Wrap in plastic wrap until ready to use

for berry filling

  1. Combine berries, water, sugar, cinnamon, and lemon juice in a saucepan; bring to a boil and simmer approximately 20 minutes
  2. Berries will break-down; add bread crumbs and continue to simmer until thickened
  3. Refrigerate until chilled and more firm

to assemble and cook

  1. Roll out dough to 1/8 inch thickness
  2. Cut into large circles, about 3.5 inches
  3. Lightly moisten, just around the edge, on half of the circle
  4. Fill with one teaspoon of berry mixture
  5. Fold in half, sealing edge, and crimping with a fork.
  6. Bring a large pot of water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
  7. Remove pierogi with a slotted spoon and drain
  8. Some people will eat the pierogi, as is, at this point
  9. We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

Share this...
  • Email
  • Pinterest
  • Facebook
  • Twitter
  • Linkedin
  • Reddit
  • Whatsapp

Filed Under: Dessert, Fruit, Pasta, Polish, Polish Desserts

Previous Post: « World’s Best Spinach Pierogi
Next Post: Happy New Year from Sedona, AZ »

Reader Interactions

Comments

  1. Kristen616

    December 22, 2009 at 4:32 pm

    I’ve never tried a sweet pierogi before but I definitely think I need to! These look awesome!

    Reply
  2. Faith

    December 22, 2009 at 10:57 pm

    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!

    Reply
  3. Anula

    December 29, 2009 at 9:12 pm

    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 🙂

    Reply
    • Peg

      July 18, 2015 at 1:11 pm

      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

      Reply
  4. Marjorie Goff

    October 8, 2018 at 4:11 pm

    I can’t wait wait to try this. I will saute them & use the cream. Thank you for sharing!

    Reply
    • polishhousewife

      October 8, 2018 at 8:04 pm

      I hope you enjoy, Marjorie!

      Reply
  5. Fred_sr. Girouard

    July 8, 2020 at 10:28 pm

    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 !

    Reply
  6. Zig

    October 7, 2020 at 4:29 am

    Every day can be pierogi day in my book!

    Reply
    • polishhousewife

      October 9, 2020 at 10:20 am

      Why not?!! Thanks, Zig!

      Reply
  7. Carol Gloski

    October 9, 2020 at 8:27 pm

    I made the strawberry pierogi this summer! Delicious! I have also made blueberry pierogi and served them with a blueberry compote.

    Reply
    • polishhousewife

      October 10, 2020 at 12:14 pm

      I’m so glad you enjoyed them, Carol. Serving with compote sounds like a great idea! Thanks for taking the time to let me know.

      Reply
  8. Władysław Łoś

    September 25, 2021 at 10:01 am

    I never had pierogi filled with such a kind of fruit preapration, only with fresh fruits. Moreover, fruit pierogi are usually a main meal, not a dessert.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Lois Britton

Welcome – Witam!

Hi, I'm Lois; welcome to Polish Housewife! Here you'll find my culinary and cultural adventures in Poland and in the USA.
Zapraszamy! Click here…

Polish recipes sent to your inbox!

* = required field

Looking for something special?

The Polish Housewife Cookbook – order your autographed copy here!

Footer

  • Privacy Policy
my photos on tastespotting
Living in Poland
my foodgawker gallery
Poland Blogs

Copyright © 2025 · Foodie Pro & The Genesis Framework