1 June 2013 / 8 Comments

Polish PIEROGI – dumplings with strawberry filling and cream

Our Polish ”PRIDE” πŸ˜‰ Italy has got their ravioli and tortellini, ChinaΒ wonton,guo tie and jiaozi,Rushia pielmieni,Ukraine wareniki, Germany Maultaschen and Poland has got PIEROGI.

It’s the recipe known in every Polish house.It’s tradition!!!Full stop.

There are lots of different variates of pierogi.Most popular curd cheese and potato filling is served in most of Polish restaurants.But we also make them with sauerkraut and mushrooms as one of Christmas dishes or meat or fruit as a summer version of this (the most) popular dish.




350 g plain flour
30 g butter, soft, cubed
200 ml tepid water
salt, just a pinch
1 egg


300g strawberries, cut into halves or quarters – depending how big they are
cream(double cream or creme de fraiche)
butter, soft

1.Sift the flour onto a clean surface(or in a bowl), make a well and add butter,salt,egg and pour the water slowly combining all the ingredients using your hands.Knead for 5-10 minutes until the dough is soft and elastic.
If it’s still sticky add some more flour.Not too much because the dough will get too hard.

2.Divide the dough into two.Roll out the first half onto a lightly floured surface(quite thin – around 3mm),cut out circles very close together using (7cm/2,75″) glass, cutter or jar.Do the same with the other half.

3.Bring a large pot of salted water to a boil.

4. Put a piece of strawberry on each circle,holding it in your hand, fold into a half-moon and pinch edges, forming a well-sealed crescent.Transfer each one onto a lightly floured surface.

5.Working in batches, transfer pierogi to boiling water. They will sink to the bottom(stir them carefully so they don’t stick to the bottom, but be careful not to brake the dough) and then rise. Once they have risen, cook through, about 2 minutes more. Transfer pierogi to platter using a slotted spoon and drizzle tops with butter.Serve with cream and sprinkle with sugar.









  1. Wow this looks really good πŸ™‚ It’s something Im going to make this summer πŸ™‚

    By the way, your pictures looks amazing

  2. I LOVE potato pierogis but I’ve never heard of sweet ones. THEY LOOK SO DELICIOUS! I’ll have to wait til summer to try them but I can’t wait!

    1. I LOVE potato pierogis too.But fruit version is delicious too.Ideal for a light summer dinner or tea.They also taste great with blueberries or plums.Cream is a must πŸ˜‰

  3. My Great Grandmother (German) served these strawberry dumplings in warm cream with homemade buttery croutons. She called it (phonetic spelling) ‘Maldazsha.’ I believe her family came from Volga, a part of Russia settled by Germans, and that the name of the dish is Russian in origin.

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