Blueberry Pierogies

Using Pierogi press bought at
Filling inspired by
Dough and process from


For the dough:
2 1/4 cups cake and pastry four,  plus more for rolling dough
1 tablespoon icing sugar
1 egg + 1 egg yolk, lightly beaten togetherphoto 1.JPG
1 cup warm water
For the filling:
2/3 cup blueberry jam
2/3 cup cottage cheese
For frying:
To serve:
Sour cream
Icing sugar for dusting (with sieve)


Sift icing sugar and flour into large bowl using a sieve. Make a well in the middle, adding the slightly beaten eggs. Begin to mix with fork. Slowly add the water. Do not over mix. As the dough is coming together, discard the fork and form into a ball with your hands. On a  lean surface dusted with flour, knead dough 4-5 times. Add more flour under dough and on rolling pin and roll dough to 3mm thickness. Using a large cup, roughly the size of your pierogi press, cut dough into circles.
Mix cottage cheese and jam. Place one dough circle in pierogi press. Add one tablespoon of jam and cheese mixture. Close press. Make sure the dough is sealed. Set aside pierogi for frying. While assembling your pierogi, put a pot of water on the stove to boil with a couple pinches of salt. When pierogies have been assembles, boil them in batches: 3 minutes each. Set aside pierogi for frying.
In a large, non-stick pan, melt butter on medium heat. When butter is hot, add pierogies in batches. Fry for approximately two minutes on each side, or until starting to brown.
Serve hot with sour cream, jam, and a dusting of icing sugar (using a sieve).

Yields: 18 Pierogis


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