Pink summer pierogi with strawberry filling and vanilla cream

Pink summer pierogi with strawberry filling and vanilla cream

By
From
Polska
Serves
4
Prep
45 mins
Photographer
Laura Edwards

Even though I’m not the most green-fingered person, I do love growing my own fruit and vegetables. Strawberries are particularly easy and they taste even more delicious when they come from a plant you’ve nurtured.

In this recipe, I’ve used beetroot juice to colour the pierogi dough – a juicer is ideal for this. As soon as the pierogi dough is the correct consistency, stop adding the juice and add the remainder to the water that you cook the pierogi in. If you don’t have a juicer you could replace the beetroot juice with shop-bought beetroot juice.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
300g plain flour
2 egg yolks
2 tablespoons unsalted butter
4 fresh beetroot, juiced
or 50-100ml shop-bought beetroot juice
1 tablespoon rapeseed oil

For the filling

Quantity Ingredient
125g strawberries
1 tablespoon caster sugar

For the sauce

Quantity Ingredient
125g strawberries
1 tablespoon caster sugar

To serve

Quantity Ingredient
100ml whipping cream
1 vanilla pod, seeds scraped
or 1 teaspoon vanilla extract
1 tablespoon icing sugar

Method

  1. Make the dough by combining the flour, egg yolks, butter and half the beetroot juice (only add more if the dough still feels too 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 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 pierogi in, 5 or 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.
Tags:
polish
eastern european
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