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Pierogi with strawberry filling

We love the strawberry season. The weather turns to more sunny days, the mood of the people gets much more positive and you feel like sweet, light delicacies. At least once a year we go to the strawberry field and pick strawberries ourselves, which we then use in the form of jam, cakes or other recipes.

Something that you probably don’t know yet are our sweet version of the polish specialty, pierogi. They are eaten in Poland, where Malgosia’s family comes from, hearty with roasted onions but also sweet filled with blueberries, or as in today’s recipe as pierogi with strawberry filling.

Erdbeer Pierogi auf der Gabel
Pierogi with strawberry filling

Perhaps you think it’s incredibly time-consuming and difficult, but the recipe is certainly much easier than you think. It comes with a few ingredients and with a little practice they very soon will look like original pierogi.

Pierogi with strawberry filling

Prep Time45 minutes
Resting time30 minutes
Total Time1 hour 15 minutes
Servings: 3 persons
Author: Malgosia


  • 500 g wheat flour
  • 320 ml hot water
  • 50 ml rapeseed oil
  • 1 pinch of salt
  • 500 g strawberries


  • Mix the flour and a pinch of salt in a bowl and add the oil.
  • Add the boiling water to the flour and stir everything together with a spoon until it has cooled down enough that you can knead the dough with your hands.
  • Now knead the dough well for about 5 minutes until it is elastic. Let rest in a covered bowl at room temperature for 30 minutes.
  • In the meantime, remove the stalk from the strawberries and cut into small pieces. We do not use any additional sugar for the filling. If the strawberries are not sweet enough, you can add 1-2 tablespoons of sugar.
  • After 30 minutes of resting time, halve the dough and roll out the first half about 2mm thin on a floured surface. Cut out approximately 8cm circles in the dough. A glass or a small bowl is very suitable for this.
  • Put 1-2 teaspoons of strawberries on each dough piece, depending on the size and closing the round shape into half moons, coat the edge of the dough with a little water. This help staying closed while cooking.
  • Press the edge down well, otherwise the pierogi will open during cooking. You can use a fork or your hands for that.
  • When all the dough is used, bring a large saucepan of water to a boil.
  • Let the pierogi soak in boiling water for 4-5 minutes. The water should no longer boil bubbly.
  • After draining, the pierogi can be served with a little vegan cream and a few strawberry pieces.

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