A staple summer treat in most of Eastern Europe and most definitely in Poland. Pierogi (Pierogi z Truskawkami) filled with fresh seasonal fruit. These pierogi are filled with delicious strawberry slices. Enjoy them with sour cream that has been sweetened with a little sugar. The result is divine!
Weight: 10 pierogi per package. approx 1lb.
Fresh strawberries, 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.
About 3.5 servings, Serving Size: 3 Pierogi (120g), Amount per serving: Calories 142, Total Fat 2g (3% DV), Sat Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholesterol 10mg (3% DV), Sodium 30mg (1% DV), Total Carb 32g (11% DV), Fiber 1g (4% DV), Total Sugars 6g, Protein 3g, Vitamin A 2%, Vitamin C 10%, Calcium 0%, Iron 4% *Percent Daily Values (DV) are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.
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 frozen 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 a bit of oil 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 a bit of oil 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.
- Strawberry Pierogi serving tips:
Classic: 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 your plate of pierogi. Sprinkle with a bit of chopped mint for added freshness.
Extra Strawberry: Top with a strawberry cream sauce! In a blender combine ½ cup of sour cream, 1 tbsp. of sugar, 1 tsp. of vanilla sugar (LINK) and ½ cup of fresh strawberries. Blend until you achieve a smooth cream sauce. Dab over your plate of pierogi or dip each dumpling as you enjoy