Polish Plum Pierogi
Polish plum pierogi is a classic sweet version of filled pasta that has been part of rural Polish cuisine for centuries. It was most often prepared at the end of summer, during plum season, when this delicious fruit was plentiful. Although originally served as a festive dish, it is now a popular dessert or sweet main course throughout the year. As the plum pierogi cook in hot water, the kitchen is filled with the aroma of cinnamon and fruit, and one almost flies back to grandmother's kitchen. The secret of successful plum pierogi is well-worked, thin dough and a balanced sweet and sour filling. Tip: You can also use overripe plums for this – the sweeter the better!
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the salt, then crack in the egg and gradually pour in the water. Mix well, then knead into a smooth dough for 8–10 minutes. TIP: The dough is ready when it doesn't stick, but isn't too hard – add a little flour or water if needed.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This will make it easier to roll out, and the dough will be less likely to spring back during shaping.
3
Pit the plums and cut them into small pieces. In a bowl, mix with the sugar and cinnamon. Let it stand for 10–15 minutes, so the plums release some juice. TIP: You can use frozen plums, but drain them well beforehand.
4
Roll out the rested dough to about 2 mm thick, then use a glass or cookie cutter to cut out circles. Place a teaspoon of plum filling in the center of each circle.
5
Fold the circles in half, press the edges together with your finger or a fork to seal them well. TIP: Moisten the edge of the dough with a little water to ensure it doesn't open during cooking.
6
Bring a large pot of water to a boil, add a pinch of salt, and cook the pierogi in batches. When they float to the surface, cook for another 1–2 minutes, then remove with a slotted spoon.
7
Serve warm or slightly cooled, sprinkled with powdered sugar and a dollop of cold sour cream. TIP: You can also pan-fry the cooked pierogi in a little butter until lightly crispy on the outside.
