Disclaimer: This is not my recipe all the credit goes to Zuza Zak the recipe is from her Polska cookbook linked: here
Another pierogi recipe completed, but this one is sweet! These Pink Summer Pierogi with Strawberry filling and vanilla cream, sure do feel like summer!
Recipe
Makes: 4 servings, time: 45 minutes
Disclaimer: This is not my recipe all the credit goes to Zuza Zak the recipe is from her Polska cookbook linked: here
Ingredients
- For the Dough
- 300 g (10 ½ oz // 2 ½ oz) plan (all-purpose) flour
- 2 egg yolks
- 2 tbsp unsalted butter
- juice of fresh 4 beetroot (beets) or 50-100 ml of shop bought (beet) juice
- 1 tbsp rapeseed oil
- For the Filling
- 125 g (4 ½ oz / scant 1 cup) strawberries
- 1 tbsp caster (superfine) sugar
- For the sauce
- 125 g (4 ½ oz) strawberries
- 1 tbsp caster (superfine) sugar
- To serve
- 100 ml (3 ½ fl oz / scant ½ cup) whipping cream
- seeds from 1 vanilla pod (bean) or 1 tsp vanilla extract
- 1 tbsp icing (confections’) sugar
Directions
- Make the dough by combining the flour, egg yolks, butter and half the beetroot juice (only add more if the dough still feels dry).
- Knead the dough for a couple of minutes, then add the oil and continue to knead until it becomes quite elastic – another 7-8 minutes or so. Cover with a damp tea towel and leave to rest for about 20 minutes.
- Meanwhile, prepare the strawberries for the filling. Place the strawberries in a bowl and cover with the sugar. Place the strawberries for the sauce in a pan with a tablespoon of sugar and place over a low heat until they have burst and released their juices.
- Roll out your dough as thinly as possible on a floured surface. Use either pierogi method (below) and then stuff your pierogi with the raw strawberry mixture.
- Bring a large pan of lightly salted water and leftover beetroot juice to the boil. When it’s bubbling drop a few pierogis in, 5 to 6 at a time. When they float to the top give them another 3-4 minutes, then remove from the pan with a slotted spoon. Cook the remaining pierogi in the same way.
- Meanwhile, whip the cream with the vanilla and icing sugar until fluffy.
- Divide the cooked pierogi between bowls and serve with the stewed strawberry sauce and the vanilla cream.
