Strawberry Pierogi Recipe

5 from 1 vote

Strawberry Pierogi Recipe

While you might think pierogi is a savoury dish, Strawberry pierogi is actually a classic Polish dish. These strawberry filled sweet dumplings are perfect for a cosy winter dessert or for making the best of summer strawberries!

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: Polish

Diet: Vegetarian

Servings: pierogi

Author: Emily Leary

Equipment

Ingredients

For the dough

350 g plain white flour (all purpose flour) or ‘00’ pasta flour, plus extra for dusting
1 egg
1 egg yolk
1 tbsp icing sugar (powdered sugar)
125 ml lukewarm water
1 tbsp vegetable oil

For the filling and topping

350 g fresh strawberries hulled, quartered if large, or halved, if small, or blueberries
2 tbsp unsalted butter
100 ml runny honey
50 g pistachio nuts finely chopped

Metric - Ounces

Instructions

Make the dough.

Mix the flour, whole egg and yolk, icing sugar, warm water and oil together in a large bowl.
Tip the dough out onto a lightly floured work surface and knead for about 5 minutes until the dough is no longer sticky and feels smooth.
Put the dough back into the bowl, cover with a damp tea towel or clingfilm (plastic wrap) and leave to rest for 30 minutes.

Fill the pierogi.

Divide the dough in half and keep one half covered with a damp tea towel to prevent it from drying out.
Sprinkle your work surface with flour, then roll out the dough until it is about 3mm/1/8in thick.
Have a floured tray or board to hand. Using a pastry cutter or an inverted glass tumbler, cut out 8cm/3in circles of dough.
Depending on the size of the strawberries, place a couple or a few pieces in the centre of each circle. (If using blueberries, 2–3 blueberries will fit.)
Fold the dough over to enclose the fruit.
Using your thumb and finger, pinch the dough along the edge so that the pierogi is well sealed.
Place each dumpling on the floured tray and cover with a damp tea towel while you make the rest.

Cook the pierogi.

Bring a large pan of water to the boil. Carefully drop the dumplings in, a few at a time. They will sink at first, but will float up to the top when cooked – this will only take a minute or so.
Lift them out using a slotted spoon and place on a plate to cool. If you have sealed them well, none of the filling mixture should have escaped!
Heat the butter in a large frying pan and gently fry the pierogi on both sides until slightly golden.

To serve

Drizzle with honey and sprinkle over the chopped pistachio nuts.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!