• Select your filling. Either use whole strawberries, a cooked strawberry sauce, or both. Defrost if using frozen strawberries.
• Make your pierogi dough. Follow my recipe or use your own, then let it rest for 30 minutes.
• Preparation. Wash and dry fresh strawberries.
• Cooked filling. Chop strawberries, mix with sugar and cornstarch, and set aside for 10-15 minutes. Cook on low heat until it thickens, then let cool and refrigerate.
• Prepare the dough. After resting, divide the dough into 2 or 3 parts and roll it out to a thickness that won't tear easily.
• Cut dough circles. Use a glass or sharp-lipped jar. Reuse remaining dough for more pierogi.

Whole strawberries filling

• Stretch dough circles into an oblong shape.
• Place a strawberry in the center and fold the dough around it.
• Pinch the dough to form a pocket, adding extra strawberry pieces if necessary.

Cooked strawberry filling

• Cup the dough circle in your hand and add a teaspoon of the filling.
• Fold and seal the dough, then seal the upper half while gently shaking to settle the filling.

Cooked

• Transfer completed pierogi to a well-floured surface and cover with a damp towel. Repeat steps until dough or filling is used up.
• Boil salted water (I recommend 1 tsp salt per 1 quart water). Once boiling, add the pierogi and stir. Simmer pierogi until they float, then allow an extra 1-2 minutes before transferring to a plate.
• Serve and enjoy your homemade strawberry pierogi!