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Gluten Free Blueberry Pierogi

Gluten Free Blueberry Pierogi
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Gluten Free Blueberry Pierogi

If you cook and bake a lot like I do, and your kitchen is to the right of the front door like mine is, whenever anyone comes in the house they will reflexively look to the right to figure out one thing and one thing only: whatcha making? As my children get older, they seem to finally have learned that asking me that question will get them nowhere (I don’t know! It’s not working out! Please don’t talk to me right now!). Instead, they use their other senses, namely sight and smell. And it’s pretty hard to hide pierogi-making, as it tends to spread out across the kitchen and make itself known, what with the rolling and filling, then boiling and sautéing. That goes double for these sweet and tender gluten free blueberry pierogi. Unlike potato pierogi, there’s color! Plenty of color.

Gluten Free Blueberry Pierogi, Step by Step

I bet you’re familiar with pierogi, and maybe even have a rich family history of making pierogi. I’m familiar, but I have no rich family history to boast. I wonder if my children, when they’re grown, will make pierogi and then be able to boast of a rich family history that started with me. I think you need a pierogi-making great-grandmother. I guess they’ll have to wait until their children have children.

Gluten Free Blueberry Pierogi

Right now, blueberries are in season, so we use part fresh blueberries in the filling and part cooked. That way, we’re sure that each tender, fruit-filled dumpling will have at least a few whole, tender berries to burst right there in your mouth and the filling stays put nicely inside during cooking. But frozen berries would do just fine, too. Simply cook them all down and cross your fingers that no more than a little filling leaks out during boiling, and some of the berries stay whole. Either way, wish me luck that my children have children who have children, so they can call upon our rich family pierogi tradition—someday.

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Prep time: Cook time: Yield: 50 pierogi


For the Dough
1/2 cup (112 g) sour cream, at room temperature

2/3 cup (170 g) milk, at room temperature

1 egg (50 g, weighed out of shell) at room temperature, beaten

1/8 teaspoon kosher salt

2 1/2 cups (350 g) all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading and sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

For the filling
3 cups (about 1 3/4 pounds) fresh blueberries

3/8 cup (75 g) granulated sugar

1/2 teaspoon freshly grated nutmeg

For serving
1/2 cup (112 g) sour cream

3 tablespoons (38 g) granulated sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg

For finishing
2 to 4 tablespoons (28 to 56 g) unsalted butter


  • Make the dough. In a large bowl, place the sour cream, milk, beaten egg and salt, and whisk to combine well. Add the flour and xanthan gum in three parts, mixing well to combine after each addition. The dough will come together and be relatively smooth but still a bit sticky. Turn the dough out onto a lightly floured surface, and, with floured hands, knead the dough until it becomes easier to handle (it will not be completely smooth). Cover the dough loosely with plastic wrap and set it aside to rest.

  • Prepare the filling. In a small, heavy-bottom saucepan over medium-low heat, place about 1/3 of the blueberries, plus the sugar and nutmeg. Cook, stirring frequently, until the blueberries have softened and begun to cook down (about 5 minutes). Pour the mixture into a small bowl and set it aside to cool.

  • Roll out the dough. On a lightly floured surface, roll out the dough into a round about 1/4 inch thick, moving the dough frequently and dusting lightly with flour to prevent sticking as you roll. Cut out 3-inch rounds from the dough. Gather and reroll scraps. Roll each round out further until it is closer to 1/8 inch thick (the thickness of a nickel), and brush off any excess flour.

  • Assemble and boil. Bring a large pot of water to a rolling boil. Do not salt the water. Assemble the pierogi by placing about 4 fresh blueberries and about 1 teaspoon of the cooked blueberries in the center of each round of dough. Fold the dough over on itself, matching the edges. Squeezing the air out as you go, pinch the edges together to form a tight seal. Place the dumplings in the boiling water in batches, taking care not to crowd the water. Stir gently to ensure that none have stuck to the bottom or sides of the pot, and boil for about 5 minutes or until the dough is cooked through. They will float to the surface after about 3 minutes. Place the boiled pierogies on a paper towel to drain, then blot them dry.

  • Prepare the sour cream for serving. In a small bowl, place the sour cream, sugar, vanilla and nutmeg and whisk to combine well. Set aside for serving.

  • Finish. Melt 2 tablespoons of butter over medium heat in a large sauté pan and sauté the the towel-dried dumplings until browned, about 2 minutes per side. Place a dollop of the sweetened and spiced sour cream on top of each pierogi and serve immediately.

  • Make Ahead Option. Follow the directions through boiling. Dry the boiled dumplings, place in a freezer-safe wrap and freeze. Defrost the pierogies overnight in the refrigerator before following the remaining recipe instructions.

  • Concept from Martha Stewart.


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  • Joan Briggs Wamsley

    Hi, I’d like to know if these can be made dairy free. I know there is a dairy free cream cheese and I think sour cream is also made by the same company. Have you tried?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I haven’t tried this recipe with any substitutions, no, Joan, but I bet those subs would work. Give it a try!

    • Jennifer S.

      I agree – if you have DF alternatives already – then use them. Most likely it will turn our fabulously!

  • Jennifer S.

    oh boy do these look wonderful! Love me some fresh blueberries! YUM!

  • Donia Robinson

    Love the “rich family pierogi tradition” hopes. I often pine for some family food traditions myself. Both sides of my family seem to have lost the roots to their original countries a long time ago. Like you, I’ll start them! ;)

  • Ann

    Can this be made egg free?

  • Caryn Karason

    Hi Nicole. I just wanted to thank you. I was diagnosed with gluten intolerance very recently after being sick for a year and a half and I felt so hopeless because I love food and I’m a super fussy eater. I live in South Africa and gluten free is fairly new here and limited. Your site was the first thing that made me excited to try this new lifestyle and I realised that just because I can’t have gluten anymore doesnt mean I’m deprived. So thank you so so much. I can’t wait for my two recipe books to arrive!! I only have a convection microwave but I won’t let that stop me!

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