Pierogi z truskawkami (Polish Strawberry Dumplings)

Pierogi z truskawkami is a sweet, summertime dumpling from Poland. These dumplings are filled with sliced strawberries, boiled, and topped with butter, cream, and sugar. They have the most simple filling I have made so far: just strawberries. For someone new to dumpling making, this is a great recipe to try.

I made a double batch of the pierogi and froze the extra before boiling. Place on a baking sheet lined with parchment in a single layer, with parchment dividing the layers. Once frozen through, transfer to a ziplock bag. Just add a couple of minutes to the boiling time. You can flatten the dough using a pasta machine, but I just rolled it using a rolling pin.

To make the dough easier to work with, I refrigerated it for about 30 minutes before rolling out. Keep any dough you are not using covered to keep it from drying.

Pierogi z truskawkami (Polish Strawberry Dumplings)

Adapted from Bea’s Cookbook

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Pierogi z truskawkami (Polish Strawberry Dumplings)

Course Dessert

Cuisine Polish

Keyword dumpling, Poland, Polish, strawberries, strawberry

Prep Time 40 minutes

Cook Time 6 minutes

0 minutes

Total Time 46 minutes

Servings 30 Pierogi

Ingredients

Dough:

• 2 cups (350 g) all purpose flour
• pinch salt
• 1 egg
• 2 1/2 tablespoons unsalted butter room temperature
• 3/4-1 cup lukewarm water

Filling and Topping:

• 10 1/2 ounces strawberries
• Powdered Sugar
• Heavy cream
• Unsalted butter room temperature

Instructions

• In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Slightly beat the egg, cube the butter, and add to the flour mixture. Slowly mix in the water using the food processor or your hands until dough comes together. Knead on a lightly floured surface until smooth and elastic. If too crumbly, add a little water. If sticky, add just enough flour to become workable.
• Divide the dough into two pieces. On a lightly floured surface, roll the dough into a thin sheet (about 1/8 inch: 3 mm thick). Use a round cookie cutter or the top of a glass to cut out 2 3/4 inch wide circles.
• Hull and cut the strawberries in halves or quarters for the large ones. Place a piece of strawberry in the center of each circle. Fold the circle in half over the strawberries and pinch together the edges to seal. Repeat until remaining dough is used.
• In a large pot, bring water seasoned with salt to a boil. Place a few of the pierogi in the water. Don't overfill. Stir gently to keep them from sticking to the bottom. Once the pierogi rise, cook for an additional 2 minutes to heat the filling. Use a slotted spoon to transfer the pierogi to a serving dish.
• Place dabs of softened butter over the pierogi, drizzle with heavy cream, and sprinkle with powdered sugar. Serve immediately.