Strawberry Pierogi Recipe
This recipe is perfect anytime but especially during summer wehn strawberries are at their peak. Juicy anbdsweet they will create very delicious filling.
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Equipment
- mixing bowls
- measuring cups and spoons
- Rolling Pin
- knife or dough cutter
- round cookie cutter
- fork or pierogi form
- large stock pot
- slotted spoon or coleander
- cutting board
- zester
- plastic wrap or kitchen towel
- stand mixer
Ingredients
Dough
- 3 cups flour
- 1 egg
- 1 tsp salt
- 3 tbsp butter, melted
- 1 ¼ cup warm water
Filling
- 2 cups strawberries hulled
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1 tbsp flour optionally
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center of the flour mixture. Add the egg, melted butter, and a little bit of warm water into the well.
- Using your hands, gradually mix the wet ingredients into the flour until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
- Chop the strawberries into small pieces and place them in a mixing bowl.
- Add the sugar, lemon zest, vanilla, and optional flour to the strawberries. Stir gently to combine.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Using a round cookie cutter or a glass (about 3 to 4 inches in diameter), cut out circles from the dough.
- Place a teaspoon of the strawberry filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then use a fork to crimp the edges and ensure they are sealed well.
- Bring a large pot of salted water to a gentle boil.
- Carefully add a few pierogies at a time to the boiling water. Do not overcrowd the pot.
- Cook the pierogies until they float to the surface, then let them cook for an additional 1-2 minutes.
- Use a slotted spoon to remove the pierogies from the pot. Place them on a baking sheet or plate to drain.
Notes
Ensure the dough is not too sticky or too dry; adjust with a little more flour or water if needed. Don't forget to rest the dough.
Roll the dough to an even thickness (about 1/8 inch) to ensure even cooking.
Don’t overfill the pierogies to prevent them from bursting during cooking.
Make sure the edges are sealed tightly to prevent the filling from leaking out.
Cook pierogies in batches to avoid overcrowding the pot. Boil the pierogies gently. A rapid boil can cause them to break apart.
Nutrition
Serving: 6pieceCalories: 310kcalCarbohydrates: 53gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 447mgPotassium: 156mgFiber: 3gSugar: 3gVitamin A: 221IUVitamin C: 30mgCalcium: 26mgIron: 3mg
Tried this recipe?Let us know how it was!