Plum Pierogi
Embrace simplicity with this plum pierogi recipe. Just knead the dough, pit the plums, sprinkle some sugar, and you're on your way to crafting delightful pierogi. It's the perfect solution for turning an abundance of seasonal plums into a mouthwatering treat.
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Ingredients
- Pierogi dough
- 12 - 15 plums 16 to 20 oz or 450 to 550g
- Sugar
- Salt for cooking
Instructions
- Dough: Prepare your pierogi dough (or use [link]). Wrap in plastic and rest at room temperature for 20-30 minutes.
- Plums: Wash, halve, and pit plums. Sprinkle each half with 1/8 tsp sugar and set aside on a plate.
- Roll Dough: Divide dough into 2-3 parts. Roll out one portion on a floured surface until thin but stretchable.
- Form Pierogi: Place sugared plum halves on dough. Fold dough over plums, press to seal, and cut with a jar or mug.
- Transfer: Place pierogi on a floured surface and cover with a damp towel. Dust any touching areas with flour.
- Boil: In salted boiling water (1 tsp salt/quart), cook pierogi until they float, then simmer for an additional 1-3 minutes.
- Serve: Remove with a slotted spoon and enjoy!
Servings: 3