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Gluten Free Blueberry Dessert Pierogi: Sweet & Easy Recipe

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Indulge in these delightful Gluten Free Blueberry Dessert Pierogi, a sweet twist on a classic favorite. With tender, pillowy dough encasing a warm blueberry filling, this dessert is sure to impress!

Ingredients

Scale
  • Gluten-Free All-Purpose Flour Blend
  • Large Eggs
  • Milk or Dairy-Free Alternative
  • Unsalted Butter (Melted)
  • Salt
  • Fresh or Frozen Blueberries
  • Granulated Sugar
  • Cornstarch (or Tapioca Starch)
  • Lemon Zest (Optional but Recommended)
  • 2 tablespoons of cold water
  • 2 tablespoons of butter (or plant-based butter) for pan-frying

Instructions

  1. In a medium saucepan, combine the blueberries (fresh or frozen), granulated sugar, and lemon zest (if using).
  2. Cook over medium heat, stirring occasionally, until the blueberries begin to soften and release their juices, about 5-7 minutes.
  3. In a small bowl, whisk together the cornstarch (or tapioca starch) with 2 tablespoons of cold water to create a slurry.
  4. Pour the slurry into the bubbling blueberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, or until the filling has thickened to a jam-like consistency. It should coat the back of a spoon.
  5. Remove the saucepan from the heat and transfer the filling to a shallow bowl or plate. Spread it out to help it cool down quickly. It’s absolutely critical that the filling is completely cool before you use it to prevent the dough from tearing and the pierogi from bursting. You can even chill it in the refrigerator for 30 minutes to an hour.
  6. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and salt.
  7. In a separate bowl, whisk together the eggs, milk (or dairy-free alternative), and melted butter until well combined.
  8. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or your hands until a shaggy dough forms.
  9. Turn the dough out onto a lightly floured gluten-free surface. Knead gently for about 3-5 minutes, just until the dough comes together and is smooth enough to handle. Gluten-free dough doesn't develop gluten like traditional dough, so avoid over-kneading, which can make it tough. The dough might feel slightly stickier than wheat dough; resist adding too much extra flour at this stage, as it can make the pierogi dry.
  10. Form the dough into a ball, cover it with plastic wrap or a damp kitchen towel, and let it rest at room temperature for at least 30 minutes.
  11. Divide the rested dough into two equal portions. Keep one portion covered while you work with the other.
  12. On a well-floured gluten-free surface, roll out one portion of dough to about 1/8-inch thickness.
  13. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles from the dough. Gather the scraps, gently re-knead them, and roll them out again to cut more circles.
  14. Place about 1 teaspoon of the cooled blueberry filling in the center of each dough circle. Don't overfill, as this can make sealing difficult and cause the pierogi to burst.
  15. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges firmly to seal.
  16. Place the assembled pierogi on a parchment-lined baking sheet dusted with gluten-free flour to prevent sticking. Repeat with the remaining dough and filling.
  17. Bring a large pot of lightly salted water to a rolling boil.
  18. Carefully drop the pierogi into the boiling water, a few at a time, ensuring not to overcrowd the pot. They will sink at first.
  19. Cook for 3-5 minutes, or until the pierogi float to the surface and are cooked through. Gently remove them from the water with a slotted spoon.
  20. Serve immediately with your favorite toppings, or for an extra touch of deliciousness, pan-fry them lightly.
  21. Melt 2 tablespoons of butter (or plant-based butter) in a large non-stick skillet over medium heat.
  22. Add the boiled pierogi to the skillet in a single layer, ensuring not to overcrowd.
  23. Cook for 2-3 minutes per side, or until golden brown and slightly crispy.
  24. Remove from the skillet and serve warm.

Nutrition

Keywords: Keep your surface floured to prevent sticking, don't overfill the pierogi, and ensure a tight seal. Experiment with different fillings and serve with powdered sugar or crème fraîche for added flavor.

Find it online: https://crumella.com/gluten-free-blueberry-dessert-pierogi-sweet-easy-recipe/