Pink Summer Pierogi with Strawberry filling and Vanilla cream

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

  1. Make the dough by combining the flour, egg yolks, butter and half the beetroot juice (only add more if the dough still feels dry).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, whip the cream with the vanilla and icing sugar until fluffy.
  7. Divide the cooked pierogi between bowls and serve with the stewed strawberry sauce and the vanilla cream.

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