Strawberry Pierogi – amazing flavours
Strawberry pierogi is one of the foods I enjoyed a lot when I was a child. In summer pierogi were made with fresh strawberries and in winter with preserved ones. The preserves my grandma made from scratch from home-grown strawberries. Amazing flavours!
Short and simple Strawberry pierogi recipe
There a lots of detailed recipes how to make strawberry pierogi, like the one here. I made mine with 5 Elements and kept is as short and simple as possible. To make things even simpler I used the same dough recipe as for my pasta and ravioli, so that a large part of the recipe is already familiar to you.
To make pierogi dough – procedure
Sift the flour onto a work surface, make a well in the middle and sprinkle some turmeric, add eggs, sprinkle some ginger and salt following the order:
- Sour 300g plain wheat flour,
- Bitter a pinch of turmeric,
- Sweet 3 eggs,
- Pungent a pinch of ginger,
- Salty a generous pinch of salt.
Once all the above ingredients are on the pile, ‘chop’ them and stir with a knife. In this way the eggs will mix into the flour and you will avoid getting your hands sticky. When all the ingredients combine, rub your hands with some flour and start kneading the dough. Knead for about 3-4 minutes until smooth and elastic. Shape it into a ball, sprinkle a bit of flour in the corner of your work surface and cover the dough with a bowl. Leave it to rest for 30 minutes.
To make the strawberry filling – procedure
Rinse a generous handful of strawberries. Cut them into cubes and add to a bowl. In another small bowl prepare 3-4 tablespoons of sugar.
The final stage – pierogi shaping
Get your dough out, cut it into 4 parts and roll out into any shape that comes out. Do not worry if the shape is far from a circle or rectangle. It will still work. Get a drinking glass with a large opening or a Bonne Maman jam jar. With the glass/jar cut out circles in the dough. Place a heaped teaspoon of your strawberries and half a teaspoon of sugar in the centre of the circle and fold the circle into half. Press the edges firmly with your fingers so that the filling stays inside and cook in batches in slightly salted water for about 1-2 minutes until your pierogi float up to the surface.
Serve immediately with some sour cream and a bit of sugar on top or just as they are. Ours usually get eaten before they come to the stage of garnishing.
