🍓 Strawberry pierogi
Pierogi z truskawkami are sweet Polish dumplings filled with fresh strawberries and a little sugar. As they boil, the fruit softens into a warm, juicy filling inside the tender dough. They are served hot with sour cream sweetened with sugar, and are a favourite summer lunch or dessert during strawberry season.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- 150 ml warm water, 1 tbsp oil, a pinch of salt
- 400 g strawberries, hulled and halved
- 2 tbsp sugar
- 150 g sour cream
- 1 tbsp sugar for the sour cream
Method
- Knead the flour, water, oil and salt into a smooth dough, cover and rest for 20 minutes.
- Roll the dough thin and cut 8 cm rounds.
- Place a strawberry half or two on each round with a pinch of sugar and seal the edges tightly.
- Boil in salted water for 2–3 minutes after they float.
- Mix the sour cream with sugar and spoon it over the hot pierogi.
How to make it lighter
- Use a light sour cream or just 1 tbsp per serving.
- Skip the sugar in the filling — ripe strawberries are sweet enough.
- Treat 5–6 pierogi as a dessert portion rather than a full meal.
History
Fruit pierogi are a long-standing summer tradition in Poland, made with whatever is in season — strawberries, blueberries, cherries or plums. Strawberry pierogi are especially popular in June and July, when Polish strawberries reach the markets.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →