These Blueberry Yogurt Pierogi make a delightful dessert or sweet snack and are a wonderful project to make with family or friends. Vegan and soy-free, they pair simple ingredients with comforting, nostalgic flavors.

It’s been a while since my first cooking video. I’m excited to share a new one showcasing Blueberry Yogurt Pierogi — a delicious recipe that’s easy to follow on video. I’m launching a new series called “Even You Can Make It,” where I cook with someone who has little or no kitchen experience. For this episode my sister Katie joins me to recreate a dish that brings back childhood memories: Blueberry Yogurt Pierogi.

Pierogi might seem intimidating, but after watching the video you’ll see how approachable they are. This recipe works well as a dessert, a sweet snack, or an activity to share with the whole family.

Other recipes you might enjoy:

Vegan Cheesy Sweet Potato Pierogi
Vegan Kluski for Grandma
Cabbage Roll Soup
Golabkis (Stuffed Cabbage Rolls)

Yield: 6

Blueberry Yogurt Pierogi

A delightful twist on a traditional Sobon family dish, these blueberry pierogi are sure to please.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
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 together in a mixing bowl. Make a well in the center, then add the water and melted oil. Knead for 1–2 minutes until the dough comes together with no dry spots. If it’s sticky, add flour a pinch at a time and knead until smooth. Set aside while you prepare the filling.
On a lightly floured surface, roll the dough to about 1/8 inch (3 mm) thickness. Use a cup or a round cutter about 3.25 inches across to cut circles from the dough.
Place a heaping teaspoon of yogurt in the center of each circle and top with about a tablespoon of blueberries. Moisten the outer 1/4 inch (6 mm) of the dough with water, fold the circle in half, and seal the edges by pinching or pressing with a fork.
Bring a large pot with roughly 2 quarts (1895 ml) of water to a rolling boil over medium-high heat. Add 6–7 pierogi at a time; do not overcrowd the pot. Boil for 3–4 minutes, until they float and become opaque.
Remove cooked pierogi to a baking sheet and repeat with the remaining pieces. At this stage you can freeze them for later, eat them soft, or pan-fry them for serving.
To serve: heat 1 tablespoon (15 ml) oil in a large skillet over medium heat. Fry 5 pierogi at a time until golden, about 3 minutes per side. Drain briefly 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 and creators. I’m grateful to take part and to continue sharing recipes and culinary inspiration with this community.

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