A staple summer treat in most of Eastern Europe and most definitely in Poland; Pierogi ze Sliwkami filled with fresh seasonal fruit. These pierogi are filled with delicious plum slices. Enjoy them with sour cream that has been sweetened with a little sugar. The result is divine!
Ingredients: Fresh plums, enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, liquid whole eggs, egg white, soybean oil, potato starch, sugar, salt
For Best Quality, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally and drain thoroughly once done. Do not overcook.
IMPORTANT: Overcooking will decrease the quality of the dough.
Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with melted butter and fry on low heat until evenly brown on both sides.
For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.
Plum Pierogi Serving Tips:
- Melt a quarter cup of butter in a skillet over low heat. Drizzle over the pierogi and toss them to ensure butter is evenly distributed. Enjoy with a side of sweetened sour cream: mix 2 teaspoons of sugar with a quarter cup of sour cream and toss a dab of the sweet cream over you plate of pierogi.
Weight: 10 pierogi per package. approx 1lb.
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