Servings: 3 large or 6 small
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Strawberry Pierogi Filling
- 1 Pierogi dough
- 21 oz strawberries ~600g, fresh or frozen
- 3 ¼ tbsp sugar ~40g
- 2 tablespoons cornstarch
- lemon juice optional
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Sift Flour: Sift flour into a large bowl.2 cups all-purpose flour
- Add Salt: Add salt and mix.¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Choose Filling: Select your filling. Either use whole strawberries, a cooked strawberry sauce, or both. Defrost if using frozen strawberries.
- Preparation: Wash and dry fresh strawberries.
- For Cooked Strawberries 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 if not using immediately.21 oz strawberries, 3 ¼ tbsp sugar, lemon juice, 2 tablespoons cornstarch
Combine
- Prepare Dough: After resting, divide the dough into 2 or 3 parts and roll it out to a thickness that won't tear easily.1 Pierogi dough
- Cut Dough: Use a glass or sharp-lipped jar. Reuse remaining dough for more pierogi.
Whole Strawberries Filling
- Stretch: Stretch dough circles into an oblong shape.
- Fill Pierogi: Place a strawberry in the center and fold the dough around it.
- Pinch and Seal: Pinch the dough to form a pocket, adding extra strawberry pieces if necessary.
Cooked Strawberries Filling
- Fill Pierogi: Cup the dough circle in your hand and add a teaspoon of the filling.
- Seal: Fold and seal the dough, then seal the upper half while gently shaking to settle the filling.
- Transfer: Transfer completed pierogi to a well-floured surface and cover with a damp towel. Repeat steps until dough or filling is used up.
Cook
- Cook: 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: Serve and enjoy your homemade strawberry pierogi!
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!