Strawberry Pierogi
Picture soft pillows of tender dough, lovingly folded over a luscious filling of chopped strawberries, kissed by a hint of vanilla and a whisper of lemon - that is what you get with strawberry pierogi!
Imagine the delicious smell filling your kitchen as you boil these pockets of happiness. Each bite takes you on a journey through layers of flavor, from the soft acidity of strawberries to the delicate sweetness of the dough to the subtle richness of butter.
Strawberry Pierogi are a nice addition to your culinary repertoire, whether you're making an appetizer, a main course, or a sweet closing to a meal. Serve with a dollop of velvety sour cream, powdered sugar, or perhaps a handful of fresh strawberries for an added touch of elegance.
So why not embark on a culinary adventure? Unleash your inner chef and create a symphony of taste and texture that will captivate your senses and delight your taste buds. Strawberry Pierogi aren't just a dish – they're a tale of flavors woven together to create a masterpiece that's bound to leave a mark on your culinary memories.
In a large mixing bowl, combine the PZZ Cake Wheat Flour and salt.
Add the egg, sour cream, and softened butter to the flour mixture. Mix until the dough starts coming together.
If the dough is too dry, gradually add a little water (a tablespoon at a time) until the dough forms a smooth ball. Be careful not to make the dough too sticky.
Knead the dough on a floured surface for a few minutes until it's smooth and elastic.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a saucepan, combine the chopped strawberries and sugar. Let them macerate for about 15-20 minutes to release their juices.
Place the saucepan on the stove over medium heat. Add the Piacelli Lemon Juice and Delecta Vanilla Essence. Cook the mixture for about 5-7 minutes, stirring occasionally.
If the filling is too watery, you can mix in a teaspoon of cornstarch to help thicken it. Cook for an additional 1-2 minutes until the filling reaches your desired consistency.
Remove from heat and allow the strawberry filling to cool completely.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
Use a round cookie cutter or a glass to cut out circles from the dough.
Place a small spoonful of the cooled strawberry filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.
Bring a large pot of water to a gentle boil. Add a pinch of salt to the water.
Carefully drop the pierogi into the boiling water in batches. Cook for about 3-4 minutes, or until they float to the surface.
Use a slotted spoon to remove the cooked pierogi from the water and place them on a plate.
Serve the strawberry pierogi warm, topped with a dollop of sour cream and a dusting of powdered sugar.
Ingredients
Directions
In a large mixing bowl, combine the PZZ Cake Wheat Flour and salt.
Add the egg, sour cream, and softened butter to the flour mixture. Mix until the dough starts coming together.
If the dough is too dry, gradually add a little water (a tablespoon at a time) until the dough forms a smooth ball. Be careful not to make the dough too sticky.
Knead the dough on a floured surface for a few minutes until it's smooth and elastic.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a saucepan, combine the chopped strawberries and sugar. Let them macerate for about 15-20 minutes to release their juices.
Place the saucepan on the stove over medium heat. Add the Piacelli Lemon Juice and Delecta Vanilla Essence. Cook the mixture for about 5-7 minutes, stirring occasionally.
If the filling is too watery, you can mix in a teaspoon of cornstarch to help thicken it. Cook for an additional 1-2 minutes until the filling reaches your desired consistency.
Remove from heat and allow the strawberry filling to cool completely.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
Use a round cookie cutter or a glass to cut out circles from the dough.
Place a small spoonful of the cooled strawberry filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.
Bring a large pot of water to a gentle boil. Add a pinch of salt to the water.
Carefully drop the pierogi into the boiling water in batches. Cook for about 3-4 minutes, or until they float to the surface.
Use a slotted spoon to remove the cooked pierogi from the water and place them on a plate.
Serve the strawberry pierogi warm, topped with a dollop of sour cream and a dusting of powdered sugar.