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mixed berry pierogi on a white plate

Mixed Berry Pierogi Recipe

  • Yield: 40 pierogi 1x


A fruit filed dumpling


  • 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
  • 56 tablespoons bread crumbs
  • sour cream & brown sugar


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