I bet that most of you’ve tried pierogis or heard about them. These polish dumblings are known worldwide. Probably you’ve seen them with potatoes and cheese filling, meat, sauerkraut, sweet cheese, spinach. How about other, not so common stuffing like dry frutis and nuts? Sounds intresting? Believe me or not, it’s really good! If you love cooking new things as I do you should definitely should give this recipe a try.
Pierogis with dry plums and nuts – regional recipe from south Poland
This recipe is not very common but definitely unique. Drizzle pierogis with brown butter and honey before serving. What a tasty combo!
- Dough yields around 25 pierogis
200 g all purpose flour or bread flour
1/2 tsp salt
110 ml water (warm , not cold!)
around 25 dry plums
50 g chopped walnuts
3 Tbsp butter
- Sift the flour and salt in medium bowl. Stir into dry ingredients water and oil. Mix until dough comes together. Knead the dough by hand on the lightly floured surface or in the stand mixer till smooth and firm. Set it aside to rest covered for at least 15 min if you have time.
Divide the dough into smaller pieces. Take one piece of the dough and start rolling it out to ~1/ 8 inch thickness. Other pieces of the dough should remain covered in the container or on the counter with cloth/another container to avoid drying. Cut rings using a biscuit cutter, glass or jar. My preference: size of the regular jar (~2 inches).
- Place the plum and 1/2-1 tsp of walnuts into the center of each round. Rounds can be hold on the palm or on the counter. Fold over and press with your fingers or fork to seal.
Bring a pot of lightly salted water (around 1/2 tsp of salt to boil). Add pierogis and cook for around 1 more minute after pierogi float to the top. Remove with a slotted spoon.
Meantime prepare brown butter. Fry around 3 Tbsp of butter on medium heat untill golden brown. Serve with freshly boiled pierogis. Add some honey or sugar.
- I personally prefer when my dough is not to solid and I usually add more water at the beggining and then steadily I add more and more flour for disire consistency.
- At first you dough might seem to be to solid to work with but once you let it rest it’ll become more elastic. Gluten needs time to change the consistency of the dough.
- Give a twist to the recipe and soak plums in alcohol of choice. You can also experiment with different nuts. Don’t add butter or honey if you can’t eat them but use plant butter and other sweetener instead.