Strawberry Dumplings - Pierogi z Truskawkami

Strawberry pierogi (pierogi z truskawkami) are a classic Polish summer delicacy. They are essentially sweet fruit dumplings, often served as a main dish during the warmer months rather than just a dessert.

The star of the dish is the fresh strawberry. Small strawberries are often tucked inside whole, while larger ones are chopped.

Usually, only a tiny sprinkle of sugar is added inside with the fruit, allowing the natural juices to create a syrup as the pierogi boils.

When you bite into a warm strawberry pieróg, the fruit has usually softened into a jam-like consistency, releasing a burst of hot, sweet juice. It is a contrast between the silky, mild dough and the vibrant, slightly acidic punch of the cooked berries.

In Poland, these are rarely eaten plain. They are almost always finished with a dollop of cold sour cream or sweetened heavy cream and an extra dusting of fine sugar on top.

Sometimes drizzled with melted butter and toasted breadcrumbs (bułka tarta) for a nutty crunch.

While many cultures have savory dumplings, the Polish tradition of eating sweet fruit dumplings (or sweet cheese dumplings) as a full lunch or dinner is a distinct culinary hallmark, especially during the peak of strawberry season in June.

Instructions (25 Dumplings)

- 150 g high-gluten flour

- A pinch of salt (about 1/4 teaspoon)

- 90 ml boiling water

- 300 g strawberries

- 1 tbsp of Sugar

Instructions

1. Prepare the Dough:

   - Place the flour in a mixing bowl (you can sift it if desired) and add the salt.

   - Pour in 100 ml of hot water. Mix with a spoon.

   - Once the mixture has cooled slightly, begin kneading the dough, adding more water if necessary.

   - All the ingredients should easily come together; if not, add a little more water.

   - Knead the dough for about 10 minutes until it becomes smooth and uniform.

2. Shape the dough into a ball and set it aside for about 20 minutes.

3. Preparing the Strawberries:

   - Meanwhile, hull and chop the strawberries into small pieces.

   - Sprinkle sugar over them and let them release their juices.

   - Drain the strawberries.

4. Roll out the Dough:

   - After resting, divide the dough.

   - Flatten the dough pieces and roll it out into a very thin sheet (about 1-2 mm thick)

   - Cut out circles from the dough using a glass or cookie cutter.

5. Folding the Dumplings:

   - Add a spoonful of strawberries onto each dumpling wrapper.

   - Fold the wrapper in half and seal the edges tightly.

6. Cooking the Dumplings:

   - Drop the filled dumplings into boiling water.

   - Stir gently to prevent sticking to the bottom.

   - Cook for about 3-4 minutes from the moment they start floating, then remove the dumplings using a slotted spoon.

7. Serve the strawberry dumplings with sweetened sour cream or sugar, if desired.