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Polish pierogi (dumplings) with blueberries

Blueberries foraging is a family sport in Poland. As a kid, I used to drive with my parents and grandparents to the nearby forest to pick some blueberries. Tiny shrubs carried heaps of little berries that tinted my fingernails for the days after the ‘harvest’. As an impatient 5-year old, I would often finish half of what we had collected on a way back home. Fortunately, my grandma always managed to save some berries to make the Polish blueberry pierogis (dumplings): the best thing that happened to me in childhood. From generation to generation, my family has been enjoying this dish. My mother taught Michael and me how to make its vegan version (without egg), which we’re sharing with you.
Traditionally, dumplings are stuffed with potatoes, grains, meat and/ or vegetables. Feel free to experiment.


Serves 4

Polish pierogi (dumplings) with blueberries

60 minPrep Time

10 minCook Time

1 hr, 10 Total Time

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  • 2 cups all-purpose flour (250ml cup)
  • ¾ cup water
  • 1 tbsp olive oil
  • Stuffing
  • 300-400 g fresh blueberries
  • To serve:
  • Sugar
  • Coconut cream (or just cream, if you don’t mind)
  • Blueberries for decoration


  1. Prepare a clean, flat surface that can be used to knead the dough.
  2. Mix flour, oil and water and knead until smooth. It will take about 5 minutes. If the mixture is not flexible, you may have to add some more water (be careful not to add too much though!).
  3. Once kneaded, flatten the dough with your palm and roll thin using a rolling pin. The dough should be no more than 2 mm thick.
  4. Use a glass (a cup) to cut circles and transfer the cut shapes onto a dry surface lined with a baking paper.
  5. Place 1 tsp of blueberries in the middle of a circle and slowly start closing the edges making sure that the stuffing is right in the middle. You can wet the tips on the inside of the dumpling so that it sticks better. After the dumpling is sealed, grab the edges between the two fingers (I advise to watch a video) and pinch it for a characteristic ‘comb’ effect.
  6. Before cooking, store each dumpling separately or they will get sticky.
  7. Boil the water, add ½ of salt and add about 20-30 dumplings at once. Boil for about 10 minutes after they start floating on the surface.
  8. The cooking time depends on the thickness of your dough. The thicker the mixture, the longer it will take to cook. Thus, the best way to know if your dumplings are ready is to have a taste when you think they should be done.
  9. Take the dumplings out of water and serve with coconut cream sprinkled with sugar and some berries.



300 cal


4 g


59 g


7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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