I had never heard of pierogi before I met Paul. In fact I’m not exactly sure when I first learned of them, but I do remember the first time I had pierogi it was the frozen kind that Paul and bought for a quick and easy dinner. I remember not really enjoying them very much.
The second time I had pierogi was at a small, local Polish restaurant in Norcross, GA. And those pierogi were delicious! In fact, I would meet Paul there for lunch every other week or so.
So, with my interest piqued I did a little bit of research on the pierogi. Turns out that pieogi is a popular Polish dish that I found to be very similar to my beloved Chinese jiaozi (dumplings). They are usually filled with a mixture of potatoes, cheese and onions with some dessert varieties filled with fruit.
I have only made dumplings once before. And only under my dad’s careful supervision. Because where I can design and create pretty things with my camera and my computer mouse, I am absolutely horrible at making pretty things with my hands.
I am getting better though. I really, really love chopping vegetables and love that I’m getting faster at it.
So you may be wondering:
“Melissa, if you’re so bad at making things with your hands… how in the world did you manage to graduate from design school?”
Industrial design at that, where we were always making models out of plastic, wood, clay, fabric, metal, etc.
Here’s a dirty little trick that most girls quickly learn when they start college at Georgia Tech. Smile and be nice to (almost) any guy and you can get exactly what you want.
So yeah, I got a lot of help with making my models in the wood shop.
Don’t get too mad at me just yet. I made it up by teaching myself web and graphic design. And I gladly repaid the favors that I received in the wood shop by helping others with creating websites.
It was a win-win if you ask me.
And if I may say so myself, I think these pierogi turned out quite nicely.
Have you ever made pierogi from scratch? Or anything similar: dumplings, jiaozi, gyoza, etc?
| Lemon Blueberry Pierogi with Spiced Sour Cream |
- 2 cups flour, plus extra for kneading and rolling dough
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1/4 cup butter, softened and cut into small pieces
- 1 pint blueberries
- 1/4 cup sugar
- 1 tablespoon lemon zest
- olive oil (optional)
- 1 teaspoon powdered sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- To prepare the dough, mix together the flour, salt and egg.
- Add 1/2 cup sour cream and the softened butter and work until the dough is well mixed. I used a stand mixer a dough hook for this part.
- Wrap the dough in plastic and refrigerate for at least 20 minutes up to overnight.
- Roll the pierogi dough out until about 1/8″ thick.
- Cut circles of dough 3″ in diameter.
- Crush half of the blueberries with your hands, then mix with rest of blueberries, sugar and lemon zest.
- Place a small spoon of filling onto each dough round and fold the dough over, forming a semi-circle, then press the edges together.
- Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 4-5 minutes).
- Rinse in cool water and let dry.
- Optional: Heat the olive oil in a pan and place the pierogi in and pan fry each side for about 2 minutes until the sides are slightly golden brown.
- For the spiced sour cream, mix 1/2 cup sour cream, powdered sugar, nutmeg and cinnamom.
- Serve the pierogi topped with the leftover blueberry filling and spiced sour cream, enjoy!
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{ 14 comments… read them below or add one }
Those look so delicious! I make pierogi all the time to freeze for quick meals but just the regular cheese and potato filling, I’ve never made any with fruit but they look so yummy
Especially with that spiced sour cream on top – mmmm!
Wow! Hat’s off to you for making pierogi all the time! I think I just don’t have the patience for folding each one … over and over
When I saw the title, I thought to myself “What does southern bell, Melissa, know about pierogis?” so, I chuckled at your first line. (I once had a friend who heard the word pierogi in the movie “Men in Black,” and just assumed it was some sort of alien movie food – not a real thing.)
I’ve never made them (so kudos to you and Heidi above), but – being from Cleveland (large Polish population) – I have eaten plenty (both frozen and homemade). I prefer the savory to the sweet versions, but that looks yummy enough to try!
Thanks for sharing. I wonder if I can be nice to a male pierogi maker and get some made with your recipe??
I don’t usually think of myself as a Southern Belle, but I’ll take it
I’m also usually a savory type of person, but blueberries are in season, and you know me, I love trying different things!
If you are able to convince a male pierogi maker to make some for you, will you make sure to save some extra for me?
Melissa, they are beautiful!!
My grandma used to make pierogies all the time. But not usually sweet. Yours look…amazing!!!
Thanks Averie! These were the first sweet pierogies that I’ve had. I usually prefer the potato filled kind
the last shot turned out nicely w/ the spiced sour cream!
Thanks Jen! When I was photographing this – I couldn’t help but think of the workshop that you took with Matt & Adam and how my attempted dollops of sour cream were melting! haha!
I love these kind of perogies!! My mother used to make them
They’d be just straight blueberry, with a much simpler dough. The less you put in the dough the less tough it is. And we’d put sour cream on top and sprinkle a little sugar on it!
Our family recipe is here: http://tinyurl.com/3g3dg6s
these look awesome! my favorite are potato and cheese, or cherry! i look forward to trying this recipe.
I’m from Polnad. In fact – pierogi are our national dish
We make it with almost e v e r y t h i n g. Fruits, potatoes, groats with cottage cheese and mint, cabbage with mushrooms. They’re sooo delicious 
Pierogi icing melted butter with grated roll.
I had no idea there were so many varieties of pierogi! Now that I think about it, it makes sense
Some of those versions that you mentioned sound delicious! I may have to try the groats with cottage cheese and mint – yum!
I too love making pierogis. I host pierogi making classes in my home here in Houston for fellow foodies who have never made them. Doughs can range from water, flour, salt and a bit of oil to ones that incorporate mashed potato from the filling in them! In my opinion, any dough isn’t too tough if you can roll it out thin – so go for it. You were very fancy with your edging – my family just pinches them closed using a bit of water on the inside to help them stick. It is far more fun to have lots of people around, or at least four or five of your best girl friends!
I am going to assume, but I think I would be right in saying War Eagle to your man judging on your dog’s name.
Thanks Sara! Your pierogi making classes sound so much fun! What lucky friends you have
Yes, “War Eagle!” – my husband is an Auburn alum, and I was actually the one who named our dog. Watching Aubie (the mascot) is usually my favorite part of Auburn games – I’m not much of a football fan.
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