Strawberry Pierogi (Varenyky): Eastern European Strawberry Dumplings
Sweet, juicy strawberries wrapped in tender homemade dough — these traditional Eastern European strawberry dumplings known varenyky in Ukraine and pierogi in Poland are a spring and summertime favorite. Boiled until soft and served with sour cream and a sprinkle of sugar, they’re simple, nostalgic, and perfect for making with family.
Ingredients
- 1 egg
- 100 ml milk
- 100 ml water
- 500 g all-purpose flour
- a pinch of salt
For the filling:
- 500 g strawberries
- 100 g sugar
To serve:
- sour cream (optional)
Instructions
Make the Dough
- In a large bowl, sift the flour with a pinch of salt. Make a well in the center and add the egg. Start mixing the egg with the flour using a fork. Combine the milk and water, and slowly add it to the flour, mixing everything together.
- Transfer the dough to a countertop and knead it. Note: The dough will be very stiff, but that's ok - you don’t need to worry about that. Knead for 5–10 minutes until it smooths off.
- Then, form the dough into a ball, wrap it tightly in plastic wrap, and let it sit for 1 hour at room temperature. Let the dough rest for an hour, as it will change texture and become softer and more pliable.
Prepare the Filling
- Wash and dry the strawberries. If desired, you can cut them, but it’s quicker and easier to use whole strawberries or halved ones.
Shape the Pierogi
- Cut off a small portion of dough, keeping the rest wrapped to prevent drying. Lightly flour the surface and roll out the dough thinly. Cut out circles using a glass or cutter, and wrap the remaining dough in plastic wrap. Tip: Use flour sparingly, only dusting the rolling pin and surface lightly.
- Flatten each circle slightly in your hand, place a few strawberry pieces in the center, and sprinkle with sugar. Fold the edges of the dough together and pinch them tightly to form a crescent or dumpling shape. Repeat with the rest of the dough.
- Place the prepared pierogi on a floured board, making sure they don’t touch each other to prevent sticking.
- Optional: You can freeze some of them and enjoy them latter. If you want to freeze them, place the board in the freezer for 2–3 hours, then transfer the pierogi to a bag for storage.
Cooking the strawberry pierogi:
- To cook the pierogi, bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and gently drop the pierogi into the water. Once they float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon.
- Sprinkle the cooked pierogi with sugar and serve with fresh sour cream. Serve warm, though they’re also delicious cold!
Notes
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