Blueberry Yogurt Pierogi
Table of Contents
These Blueberry Yogurt Pierogi are great as a dessert or sweet snack, and are fun to make as a group activity! Vegan, Soy-free
It seems as though it has been forever since my first (and most recent) cooking video. Finally, I have another one for you and may I just say that the Blueberry Yogurt Pierogi recipe is delicious, and video is super helpful. I’m starting a new series called, “Even You Can Make It”; and in each video I have someone who has little-to-no cooking experience, usually isn’t vegan or vegetarian and wants to learn a little bit about making food.
For the first episode, I have my sister Katie join me for a dish that brings us back to our childhood, Blueberry Yogurt Pierogi. Pierogi may seem a little intimidating at first, but after watching this video you’ll come to see that they are actually very easy to make. This dish is great as a dessert or sweet snack, and is fun to make into a group activity; get the whole family involved in this one!
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!
Ingredients
Dough
- 1 cup (130 g) unbleached all-purpose flour
- Pinch of salt
- ⅓ cup (80 ml) water
- 1 tablespoon (15 ml) melted coconut oil, or vegan butter
Filling
- 1 cup fresh blueberries
- ½ cup non-dairy vanilla yogurt
- Coconut oil, for pan frying
- Powdered sugar, for garnish
Instructions
- For the dough, in a mixing bowl, sift the flour and salt together. Make a well in the middle of the dry ingredients, then add the water and oil to them. Knead the dough for 1 to 2 minutes, or until combined, with no dry spots. If the dough is still quite sticky, add a pinch or two of flour at a time and knead some more. Set aside while you gather the filling ingredients.
- To assemble: Lightly dust your work surface with flour, and roll dough out to roughly ⅛-inch (3 mm) thick. Using a cup or cutter roughly 3.25-inches across to cut circles in the dough.
- Drop a heaping teaspoon of yogurt into the middle of each circle, and top with a tablespoon of blueberries. Lightly wet the outer ¼-inch (6 mm) of the dough rounds with water, then fold them in half. Seal the edges together by pinching them with your fingers or pressing down with a fork.
- Bring a large pot, filled with roughly 2 quarts (1895 ml) of water to a boil over medium-high heat. Once at a rolling boil, place 6 or 7 pierogi in the water. Do not overcrowd the pot, as they will expand slightly, boil pierogi for 3 to 4 minutes, or until they start floating on the top of the water and are opaque.
- Place the cooked pierogi on a baking sheet, and repeat boiling process with remaining pierogi. (At this point, you can either freeze the pierogi for later, eat them soft, or fry them to serve.)
- To serve: In a large skillet, warm 1 tablespoon (15 ml) oil over medium heat. Once hot, add 5 pierogi to the skillet and brown for 3 minutes on each side; repeat with remaining pierogi. Set fried pierogi on a paper towel-lined baking sheet. Once all are fried, serve hot and sprinkle with powdered sugar.
Nutrition Information:
Amount Per Serving: Unsaturated Fat: 0g
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
A Little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon à croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @Cakeduchess
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
GeorgieCakes ~ Georgie ~ @georgiecakes
Hobby and More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma
wow jackie, i'm so impressed. you always find such an innovative idea with the bloghop! love the blueberry piergis!! i wish i weren't gluten free, then i could easily make these!
I love this recipe. I added it to my collection and my hubby wants me to make these this week. Could i use other things to stuff these with and make them more traditional? Mashed potato? sauerkraut? THANK YOU SO MUCH
You could absolutely use a more savory/traditional filling with them! Those are some of my favorites. I'll definitely have to dip into making some Sauerkraut ones, that sounds yummy!
awesome video! makes things so much easier to see all the steps.. and i love that these pierogis are filled with blueberries and yogurt! yummmmm
Thanks, Richa! As always, I look forward to your comments. 😀
What a cute idea for pierogis! I bet they make an awesome breakfast.
They would be terrific as part of a nice brunch, that's a great idea!
So so so good! Gorgeous pic and love the recipe! Happy berrylove!
Thank you, Georgie! Happy Berrylove to you as well! 🙂
Woah! This is super impressive! Very creative and very unique.
Thank you! I never new that they seemed unique since it was a (sort of) family tradition. I'm so glad that I could share it!
Michigan represent! Haha, but seriously, these are awesome. I come from a Polish family, too, so pierogis were the food of my youth. However, they were anything but vegan, so I was no longer able to enjoy them when I changed my diet. Thanks so much for this nostalgic recipe! I can't wait to make these when I go off to college in the fall; it'll be like a little taste of home!
I'm so happy that you're from Michigan! I didn't live there, but visited there almost every summer when I was a child. I still enjoy going back there. 🙂
What an amazing take on pierogi - I will think think of them the same again! I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…
Thank you for featuring it! There were some delicious-looking dishes in your roundup, great job!
Dessert pierogies and a video too...yes! After we pick some blueberries tomorrow this will be at the top of the list.
Fabulous! If you do end up making them, let me know how it went; I'm curious to see other's results. 🙂
Ooh, Jackie! Fantastic video (and name!!)! Love it - and the pierogi look sooooo good! Great job!
Thank you, Laura! Here's to hoping that I can keep it going!