Hey! Strawberries are in season, yes they are! Did you know that you can make strawberry pierogi? And you eat them with sweet sour cream and dream about the Eastern European countryside.
I can’t believe it’s June already. I am trying to enjoy the loveliness of spring as long as I can, but right now that consists of sitting outside when I have a break, watching the clouds and sometimes I even walk with a spring in my step when I wake up to the sunshine and go home with sunshine (sometimes even at 8pm!). I joined a community garden nearby but have not visited it enough and missed two work days. I really want to up my gardening skills but honestly I think having your own garden must be better.
I think rolling and kneading pierogi dough might be may favorite thing ever. It has a great texture. It’s really soft and supple and quite elastic. There a couple ways to fill pierogi with strawberries, but I think this is the best one. A whole little strawberry tucked inside the lovely supple dough. The other way would be to cut the strawberries into little pieces and shape them differently, more like a half moon. But these are cuter, right!?
So here you go, try and and love them.
3 cups unbleached all purpose flour
1 large egg
2 tbsp neutral oil (like sunflower or grape seed)
1 tsp salt
1/2 cup – 3/4 cup warm water
1 pound small strawberries, hulled and cut in half if not small
1 tbsp powdered sugar
sour cream and sugar for serving
-to make the dough pour the flour into a large bowl. make a well in the center of the flour and crack the egg, pour the oil and sprinkle the salt. mix a little with a fork and then slowly add the water, just 1/2 cup at first. start to mix with your hands forming a dough. add more water if too dry and flour if too wet. flour your kneading surface well and knead the dough for 6-8 minutes until well incorporated and it looks like gluten has formed well. keep adding flour as needed. place the dough ball on a well floured surface and cover with the mixing bowl you used before, let rest for about an hour. it will be okay if it doesn’t rest that long.
-meanwhile prepare your strawberries. and set a big pot of salted water to boil. prepare a cutting board with flour.
-once the dough has rested take half of it and roll it out on a well floured surface until just the right thickness, not too thick and not too thin, you’ll know when you start working. use a wide thin cup to make circles, as close together as you can. take out a circle and use the stickier side to fill. place a strawberry, or half in the center. using all fingers, pinch the circle around to cover the berry in a little cross and pinch tightly around all the openings. they will look like cute little packages. place on the floured cutting board, making sure they don’t touch each other. you will put them in the freezer after doing a couple and keep adding. they cook nicely if a little bit frozen. repeat with the rest of the dough.
-they will cook fast, so use your time how you need depending on what space you have. once they are ready plop them in the water, not more than 10 at a time. stir them a bit to make sure they don’t stick. when they float to the top they are ready, sometimes i let them sit at the top a bit longer to get a bit softer.
-they taste the best served right away. mix some sour cream with sugar and enjoy!