Pierogi z Truskawkami (Polish Strawberry Pierogi)

A recipe for Pierogi z Truskawkami (Polish Strawberry Pierogi)! These homemade Pierogi are filled with fresh strawberries and served with dollops of sweetened sour cream.

I first came across the inspiration for these Pierogi z Truskawkami over on Bea’s Cookbook and they are such a wonderful Polish summertime treat.

If you are new to pierogi and dumpling making, they are also a great place to start. Simply fill the dough with pieces of fresh strawberries! No separate preparation of the filling required other than hulling and quartering.

After assembling, boil the pierogi until tender and serve immediately with sweetened sour cream, even more strawberries, and a few fresh mint leaves.

A Few Strawberry Pierogi Tips

If the dough is too sticky to handle, slowly add a little more flour. If it is too dry and crumbly, slowly add a little more water.

Allow the dough to rest, covered, for at least 30 minutes. If the dough is still shrinking back and not easily rolled, cover and allow to rest for a few more minutes.

Keep the dough you are not actively working with completely covered to prevent it from drying out. If the edges of the wrapper do become too dry to seal, wet lightly with a little water. 

I quartered the strawberries. Larger strawberries may need to be cut smaller. Tiny strawberries can be cut in half.

When filling, take care to place the strawberries in the center of the wrapper and away from the edges. This will make the dumplings easier to seal.

Cook the pierogi in batches to keep from overcrowding the pot. This may bring down the water temperature and cause them to stick together.

I paired the strawberry dumplings with sweetened sour cream, strawberries, and mint, but have come across a few different ways to serve them.

In Wild Honey & Rye, the Pierogi z Truskawkami are pan-fried in butter before drizzling with honey and sprinkling of pistachios.

I have also seen them served with melted butter, vanilla sugar, and/or even cinnamon sugar.

If the sour cream is too thick to serve over the pierogi, thin with a little milk or cream.

Assembled, uncooked Pierogi z Truskawkami can be arranged in a single layer on a parchment-lined baking sheet and frozen until solid. Transfer to a freezer-safe bag and freeze for up to two months.

They can be boiled straight from the freezer. A few minutes may need to be added to the cooking time.

Looking for more recipes with strawberries?

Try my:

• Strawberry Vanilla Yogurt Brûlée
• Roasted Strawberry Parfaits
• Strawberry Waffles

This recipe was originally posted in July 2013 and updated in July 2023.

Pierogi z Truskawkami (Polish Strawberry Pierogi) Recipe

Adapted from Bea’s Cookbook

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5 from 1 vote

Pierogi z Truskawkami (Polish Strawberry Pierogi)

A recipe for Pierogi z Truskawkami (Polish Strawberry Pierogi)! These homemade Pierogi are filled with fresh strawberries and served with dollops of sweetened sour cream.

Course Main

Cuisine Polish

Keyword dumpling, Poland, Polish, sour cream, strawberries, strawberry

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 Servings

Ingredients

Dough:

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon (15 milliliters) vegetable oil
• 3/4 cup (177 milliliters) lukewarm water

Filling and Topping:

• 12 ounces (340 grams) fresh strawberries hulled and cut into quarters, plus more for serving
• 1 cup (230 grams) sour cream
• 2 tablespoons (25 grams) granulated sugar
• Fresh mint leaves

Instructions

To form the dough:

• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
• Mix in the egg and oil. Slowly pour in the water just until the dough comes together. If too dry and crumbly to bring together, slowly add more water. If too wet and sticky, slowly add a little more flour.
• On a lightly floured surface, knead the dough until soft and smooth. Wrap in plastic wrap and let sit for at least 30 minutes and up to 2 hours.

To assemble:

• Line a large baking sheet or counter surface with parchment. Lightly flour a large work surface.
• Divide the rested dough into 2 equal pieces. Place one piece on work surface and place the other back in the plastic wrap.
• Roll the dough into a thin sheet, dusting with flour as needed to prevent sticking, until it is about 1/8 inch (3 millimeters) thick.
• Use a 3 inch (7.5 centimeter) wide circular cutter or the top of a glass to cut out circles of dough. Gather up the scraps and add it to the covered piece of dough.
• Place two or three strawberry pieces in the center of a circle.
• Fold the circle in half over the strawberries to make a half moon shape, lightly pressing around the filling to remove any air pockets as you press down to seal the edges. If desired, use a fork to crimp around the edges. Place on prepared parchment in a single layer and repeat with remaining dough and filling.
• Bring a large pot of salted water to a boil. Add a few of the pierogi, taking care not to overcrowd, and stir gently to separate from the bottom.
• Cook until the Pierogi float to the top, then a couple minutes more to make sure the strawberries are tender, about 5 minutes total. Use a slotted spoon to remove, drain, and repeat with remaining Pierogi.
• In a small bowl, stir together the sour cream and sugar, adjusting sugar to taste.
• Serve the boiled pierogi immediately with dollops of the sour cream, additional strawberry quarters, and fresh mint leaves for garnish.