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
- 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, 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 1/8-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 1/4-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
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