This is part II of Pierogies with Love. Pierogies can be either savory or sweet, and for Valentine’s Day we wanted to show you a sweet version – Strawberry Pierogies with fresh whipped cream and strawberry sauce on top. This is another special recipe from Renata Elghriany. It uses the same dough as in her savory pierogies explained in her guest post, but this time the filling is fresh sweet strawberries.
Making pierogies is truly a labor of love as Renata described in her earlier post because you need to first make the filling and the dough. Then you roll out the dough, cut it into rounds, fill each dough round and then cook them in boiling water. You then either serve them hot or you can sauté them in a little butter before topping them with sauce and a little whipped cream. Strawberry pierogies are the perfect Valentine’s treat – make some today for your family and friends. Pierogies with love – Happy Valentine’s Day.
Renata’s Strawberry Pierogies
(makes approximately 75)
- 2 pints fresh strawberries, diced finely
- 1 oz. sugar
- 4 cups AP flour (or white whole wheat AP flour)
- pinch of salt
- 1 egg
- 1 tsp olive oil
- 1 cup warm water
Sauce and Garnish:
- ½ cup fresh strawberries
- 2 Tbsp. sugar
- 1 cup whipping cream
- 1 Tbsp. butter
1. Make the dough by combining the flour, salt egg and oil in a larger mixer bowl. Place bowl on a mixer stand with a dough hook. Slowly add warm water while mixing on low speed until dough can be worked but is not sticky. Continue to knead on the mixer for 3-5 minutes to develop the elasticity of the dough. Remove dough from mixer bowl, wrap in plastic and set aside to rest for 10-15 minutes.
2. Run a small portion of dough through a pasta machine set on setting 1. If necessary, run through the machine 2-3 times to get a smooth sheet of dough. Change setting to 3 for thinner sheets and run dough through the machine again to make a thin sheet of dough that can be used for the pierogies. If you do not have a pasta machine, roll out the dough on a wooden board with a rolling pin until desired thickness is achieved.
3. Cut 3” rounds out of the dough using a cookie cutter or a small water glass turned upside down.
4. Place 1 tsp. of chopped strawberries in the middle of each circle of dough. Do not overfill. Sprinkle strawberries lightly with sugar.
5. Fold the circle of dough in half and press edges together to crimp tightly closed. Set finished pierogies aside on parchment lined baking pan or on a wooden board.
6. Boil a large pot of water on top of the stove. Add ¼ tsp. of salt to the water.
7. In the meantime, make strawberry sauce by placing ½ cup fresh strawberries and 2 Tbsp. sugar in the bowl of a food processor. Blend well until desired consistency is achieved and set aside. In a separate bowl, whip cream until desired consistency is reached. Set aside in refrigerator.
8. When water is boiling vigorously, place pierogies into the boiling water 8-10 at a time (do not overcrowd). Stir gently so the pierogies don’t stick to the bottom of the pot.
9. When pierogies float on top of the water they are done cooking. Use a slotted spoon to remove finished pierogies from the water and place them in a large colander to drain.
10. Sprinkle finished pierogies with a little melted butter or olive oil to keep them from sticking together. Serve immediately with strawberry sauce and a dollop of fresh whipped cream, if desired.
11. To serve: If desired, you can also sauté finished strawberry pierogies in a little butter before serving with strawberry sauce and a dollop of whipped cream.
Approximate nutrition information per serving (7 pieces): 250 calories; 1 gram fat; 0 grams saturated fat; 0 grams transfat; 20 mg cholesterol; 125 mg sodium; 51 grams carbohydrate; 2 grams dietary fiber; 8 grams protein.
Renata Elghriany grew up on a small farm in a village of about 1800 people in southern Poland about 2 hours south of Krakow if travelling by car. She is an expert in Polish cuisine and frequently shares her wonderful recipes with friends and family, and now with you, the readers of secondactkitchen.com.