I didn’t eat fruit pierogi on my first visit to Poland, but an acquaintance, a Polish pilot named Jacek, recommends them highly, so we’re including this berry pierogi with our Christmas meal even though they are more of a summer treat. The texture and taste remind me of pancakes with Boysenberry syrup. This made about 40 pierogi, and I had some filling left over.
Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them. We’re making these to share with family on Christmas day, so they’re going in the freezer. After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.
- for dough
- 3 c. flour
- 1 c. water
- ½ t. salt
- 1 egg
- 3 cups berries, I used blackberries, blueberries, and raspberries
- ¾ cup water
- ⅓ cup sugar.
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
- 5 - 6 tablespoons bread crumbs
- sour cream & brown sugar
- Combine all ingredients
- Knead dough, until smooth and less sticky, or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another ½ - ¾ c. flour
- Wrap in plastic wrap until ready to use
- Combine berries, water, sugar, cinnamon, and lemon juice; bring to a boil and simmer approximately 20 minutes
- Berries will break-down; add bread crumbs and continue to simmer until thickened
- Refrigerate until chilled and more firm
- Roll out dough to ⅛ inch thickness
- Cut into large circles, about 3.5 inches
- Lightly moisten, just around the edge, on half of the circle
- Fill with one teaspoon of berry mixture
- Fold in half, sealing edge, and crimping with a fork.
- Bring a large pot of water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
- Remove pierogi with a slotted spoon and drain
- Some people will eat the pierogi, as is, at this point
- We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar