DessertBreakfast

Pierogi z Truskawkami

Name: Pierogi z Truskawkami
Prep time: 45 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: polish
Ingredients: 250 g all-purpose flour; 1 pcs egg; 100 ml water warm; 0.5 tsp salt; 300 g strawberry hulled and quartered; 1 tbsp granulated sugar; 1 tsp potato starch; 2 tbsp sour cream (optional); 1 tbsp granulated sugar (optional)

These sweet pierogi are filled with fresh strawberries, perfect for a light summer dessert or breakfast. The tender dough encases juicy fruit, creating a delightful and comforting treat. Serve them simply with a sprinkle of sugar or a dollop of sour cream.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 317 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
1 pcsegg
100 mlwater, warm
0.5 tspsalt

filling

300 gstrawberry, hulled and quartered
1 tbspgranulated sugar
1 tsppotato starch

for serving

2 tbspsour cream(optional)
1 tbspgranulated sugar(optional)

Equipment

slotted spoon · rolling pin · large bowl · large pot · cookie cutter

The method

Step by step

1
In a large bowl, combine the flour and salt for the dough.
About 1 min
2
Make a well in the center and add the egg and warm water.
About 1 min
3
Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should feel soft but not sticky.
5
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting the dough makes it easier to roll out.
6
While the dough rests, prepare the filling by gently tossing the quartered strawberries with the granulated sugar and potato starch in a medium bowl.
About 5 min
Cook’s note: The potato starch helps absorb excess moisture from the strawberries during cooking.
7
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1-2mm thick.
About 5 min
8
Using a round cookie cutter or a glass, cut out circles of dough, about 6-7 cm in diameter.
About 3 min
9
Place a small amount of strawberry filling in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the pierogi will be difficult to seal.
10
Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, ensuring no gaps.
About 5 min
Cook’s note: You can use a fork to crimp the edges for an extra secure seal and decorative finish.
11
Repeat with the remaining dough and filling. You can re-roll dough scraps once.
About 5 min
12
Bring a large pot of salted water to a rolling boil.
About 5 min
13
Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot.
About 1 min
14
Cook for 2-3 minutes after they float to the surface, until the dough is tender.
About 3 min
15
Remove the pierogi with a slotted spoon and drain well.
About 1 min
16
Serve warm, optionally garnished with sour cream and an extra sprinkle of granulated sugar.

Per serving

Nutrition

72%Score

Calories: 317.2kcal
Protein: 8.6g
Carbs: 62g
Fat: 3.7g
Fibre: 3.2g
Sugar: 11.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pierogi in an airtight container in the refrigerator.

Reheating

Reheat gently in boiling water for 1-2 minutes, or pan-fry until warm and slightly crispy.