July 27th, 2026

Hello Reader

Pierogi can be BOTH!

If you've only had savory pierogi stuffed with cabbage and mushrooms, you're missing out on one of the best things Polish cuisine has to offer. Sweet pierogi.

They are a summer tradition in Poland. Tender dough stuffed with peak-season berries, finished with a little butter, honey, sour cream, and yes, buttery toasted breadcrumbs. They're a game-changer.

This week, I'm sharing 4 pierogi recipes that show the full range: three sweet versions bursting with summer berries (strawberry, blueberry, and raspberry ricotta), plus one savory dill ricotta version for good measure. Because I'm Polish and I love dill.

Ready to become a sweet Pierogi person? Let's go.

Homemade Blueberry Pierogi Fresh blueberries burst inside tender pierogi dough. Don't skip the honey sour cream and buttery breadcrumbs. It is a must with Pierogi. Blueberry Pierogi

Strawberry Pierogi Tender pierogi dough stuffed with fresh strawberries. Serve them warm with a little butter and sour cream. Strawberry Pierogi

Sweet Pierogi with Raspberry Filling The dough is infused with delicate crushed rose petals, adding just a hint of floral aroma that pairs beautifully with the creamy ricotta and tart raspberry filling. Raspberry Ricotta Pierogi

Dill Ricotta Pierogi A little fermented, a little sour, and a whole lot crunchy – Ogorki Malosolne – Half-Sour Pickles are the essence of Polish summer. Dill Ricotta Pierogi

In Season in July

Fruits: Peaches, Plums, Watermelon, Blackberries Vegetables: Tomatoes, Eggplant, Cucumbers, Sweet corn Herbs: Basil, Oregano, Cilantro, Dill

Quick Tip: Become a Pro at Pierogi

Homemade pierogi are one of those recipes that seem intimidating but are so worth it. Here's everything you need to know:

The dough:

• Use bread flour if you can: Creates a more elastic, tender dough
• Warm water (not hot): Around 100°F helps activate the flour
• Salt is key: Don't skip it, even for sweet pierogi
• Rest the dough: At least 30 minutes covered. This makes rolling SO much easier
• Roll thin: About 1/16 inch thick. Thicker dough = doughy pierogi
• Use a floured surface: Prevents sticking without adding too much extra flour

The filling:

• Fruit fillings: Don't overfill (1 teaspoon per pierogi). Fruit releases juice as it cooks and can burst the dough
• Add cornstarch to fruit: A small amount thickens the juices as they cook
• Ricotta fillings: Drain excess liquid first for better texture
• Sweeten to taste: Depends on ripeness of your fruit
• Cheese fillings: Room temperature is easier to work with

Shaping and sealing:

• Cut circles: Use a glass or biscuit cutter (about 3 inches)
• Wet the edges: A little water helps seal
• Press firmly: Air pockets = burst pierogi
• Crimp with a fork or by hand: Both work beautifully
• Keep unfilled dough covered: Prevents drying out

Cooking:

• Salt the water generously: Should taste like the sea
• Cook in batches: Don't overcrowd (they need space to float)
• Fresh pierogi: 3-4 minutes after they float to the top
• Frozen pierogi: 5-7 minutes after they float
• Test one first: Cut one open to check the filling is heated through

Serving suggestions:

For sweet pierogi:

• Melted butter and powdered sugar
• Sour cream (traditional!)
• Fresh whipped cream
• Additional fresh berries on top
• A drizzle of honey or maple syrup

For savory pierogi:

• Caramelized onions and butter
• Sour cream
• Crispy bacon crumbles
• Fresh herbs (dill, chives)

Freezing tips:

• Freeze uncooked: Lay pierogi flat on a parchment-lined tray, freeze until solid, then transfer to a freezer bag
• Keep for up to 3 months: Best quality within 1 month
• Cook from frozen: No need to thaw. Just add a few extra minutes
• Make ahead: Perfect for busy weeks. Future-you will be so grateful

Pro tip: Make a big batch and freeze in portions. Pierogi-making is a labor of love, but freezing means you get the reward multiple times. Set aside a weekend afternoon, make 100+ pierogi, and enjoy them for weeks.

Before you go :)

Thank you for being part of My Omni Kitchen! Made something delicious? Tag @sylwiavaclavekphotography - seeing your creations is the best part of my day.

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P.P.S. I'm planning my April recipes - is there a dish you would want me to make? Reply and tell me what you're craving!