These Blueberry Yogurt Pierogi make a delightful dessert or sweet snack and are perfect for a group cooking activity. Vegan and soy-free, they’re easy to prepare and sure to please.
It feels like a long time since my first cooking video. I’m excited to share a new one featuring the Blueberry Yogurt Pierogi recipe — it’s tasty and the video makes the steps simple to follow. I’m launching a short series called “Even You Can Make It,” where I cook with someone who has little or no culinary experience. For this episode my sister Katie joins me to recreate a family favorite from our childhood: blueberry yogurt pierogi.
Pierogi can look intimidating, but after watching the video you’ll see they’re straightforward to make. This recipe is ideal as a dessert or snack and is a fun activity to involve family and friends.
Other recipes you might enjoy:
- Vegan Cheesy Sweet Potato Pierogi
- Vegan Kluski for Grandma
- Cabbage Roll Soup
- Golabkis (Stuffed Cabbage Rolls)
Blueberry Yogurt Pierogi
A delightful twist on a traditional Sobon family dish, these blueberry pierogi are sure to please.
20 minutes
30 minutes
50 minutes
Ingredients
Dough
- 1 cup (130 g) unbleached all-purpose flour
- Pinch of salt
- 1/3 cup (80 ml) water
- 1 tablespoon (15 ml) melted coconut oil or vegan butter
Filling
- 1 cup fresh blueberries
- 1/2 cup non-dairy vanilla yogurt
- Coconut oil for pan frying
- Powdered sugar for garnish
Instructions
- For the dough: sift the flour and salt into a bowl. Make a well in the center, add the water and melted oil, then knead for 1–2 minutes until the mixture comes together with no dry spots. If sticky, add a pinch of flour and knead a little more. Set aside while you prepare the filling.
- Lightly flour your work surface and roll the dough to about 1/8 inch (3 mm) thickness. Use a cup or cookie cutter about 3.25 inches across to cut rounds from the dough.
- Assemble the pierogi by placing a heaping teaspoon of yogurt in the center of each round, then top with about a tablespoon of blueberries. Lightly moisten the outer 1/4 inch (6 mm) of the dough with water, fold the round in half, and seal the edge by pinching with your fingers or pressing with a fork.
- Bring a large pot with roughly 2 quarts (1.9 L) of water to a rolling boil. Add 6–7 pierogi at a time without overcrowding. Boil for 3–4 minutes, or until they float and look opaque.
- Remove cooked pierogi to a baking sheet and repeat with the remaining pieces. At this stage you can freeze them for later, serve them soft, or pan-fry before serving.
- To pan-fry: warm 1 tablespoon (15 ml) oil in a large skillet over medium heat. Fry 5 pierogi at a time for about 3 minutes per side until golden. Drain on paper towels, then serve hot with a sprinkle of powdered sugar.
Nutrition Information:
Amount Per Serving:
Unsaturated Fat: 0g
Did you make this recipe?
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This month’s bloghop features many wonderful blogs. I’m grateful to participate and share the love of food. Below is the list of participating bloggers and their sites.
A Little Bit of Everything ~ Roxana GreenGirl
Baker Street ~ Anuradha
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin
Bon à croquer ~ Valerie
Cake Duchess ~ Lora
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
GeorgieCakes ~ Georgie
Hobby and More ~ Richa
Java Cupcake ~ Betsy Eves
Mis Pensamientos ~ Junia
No One Likes Crumbley Cookies ~ TR
Oh Cake ~ Jessica
Queen’s Notebook ~ Elizabeth
Rico sin Azúcar ~ Helena
Simply Reem ~ Reem
Soni’s Food for Thought ~ Soni
The Art of Cooking Real Food ~ Laura
The Wimpy Vegetarian ~ Susan
Vegan Yack Attack! ~ Jackie
Vegetarian Mamma ~ Cindy