We’ve talked about many different kinds of pierogi recipes over time. This should not come as a surprise because pierogi is an integral part of Polish cuisine. Every house makes a variant of them almost on a weekly basis. In fact, the base concept and technique of making a pierogi remains the same. What differentiates one recipe from another is the filling.
Plum pierogi is a lovely recipe that combines the tangy and tarty taste of plum with the bland smooth texture of the pierogi dough. This filling makes the plum pierogi a sweet dish.
These little dumplings are best served as dessert or at tea time. Combine them with a little butter or a dusting of sugar. One of the reasons why plum pierogi is so popular is because it allows people to use fresh fruit. In fact, during plum season, the market gets flooded with plums which means that they are cheap and easily accessible.
The reason why we have access to plums in Poland is because there are over 9 million fruiting plum trees in the country! While a lot of them get processed to make prunes, there are some that head to the canning industry. The Polish people on the other hand have the opportunity to enjoy the fresh fruit to their hearts content. In fact, many may even have a plum tree in their garden!
Plum Pierogi Recipe – Pierogi Ze Śliwkami
Part I – Mix The Ingredients
Combine 5 cups of all-purpose flour, 1 egg, ½ tsp of salt and 5 tbsps. of oil in a big bowl. Whisk it together well. You can either use your hand or a dough hook. Make sure that the ingredients combine well.
Part II – Add Water
Add 1 cup of warm water to the mixture. Add it a little at a time, mixing as you go. This will help prevent lumps from forming. Pierogi dough with lumps does not taste nice and it takes forever to get them out.
Part III – Whisk All The Ingredients
Whisk all the ingredients together till they form a smooth dough. The dough is the most important part of the pierogi. Make sure that the dough is smooth before you stop whisking. Using a dough hook will help you achieve this consistency more easily.
Prepping The Plums
Part I – Wash And Pit The Plums
Part II – Cut Them Into Slices
Cutting the plums into slices ensures that the plums form a nice consistency. While the plums will form a jelly-like filling, large pieces of the plums may change that texture. It could also become difficult when it comes to forming the shape of the plum pierogi.
Part III – If The Plums Are Very Sour, You Can Coat Them With Sugar
Molding The Plum Pierogi
Part I – Divide The Dough Into 2-3 Pieces
Part II – Roll The Dough
Use a floured surface to roll the dough. The dough needs to be around ⅛ -1/16 inches in thickness. The thickness is important because if it is too thick, the plum pierogi will taste more of dough than of filling. If it is too thin, it may rupture when cooking.
Part III – Cut Circles In The Dough
Use a cookie cutter to cut circles in the dough. These will be used as wrappers for the plum pierogi.
Part IV – Add The Plums To The Pierogi
Put the plum slices in the center of each circle, the more fruits, the better. However, you need to make sure that they stay inside the pierogi. If a plum gets between the dough when sealing, the pierogi may fall apart during the cooking.
Part V – Seal The Plum Pierogi
Sealing the plum pierogi can be tricky if you have not done it before. This is not because the actual sealing process is difficult. It is because judging the amount of plum slices in the pierogi comes only with practice and experience. Don’t worry if you struggle with the first few. You will get the hang of it as you make more.
The way to seal the plum pierogi is to pull the edges of the pierogi dough together such that it forms a semicircle. Ensure that the seal is continuous. If it isn’t, water will get in when cooking and the pierogi will break open. In order to prevent that, pinch the edges tightly.
Part VI – Add The Remaining Dough Scraps To The 2 Dough Pieces.
Keep repeating the process till you are out of dough.
Cooking Plum Pierogi
Part I – Pour Water Into A Big Pot And Add 2 Pinches Of Salt. Boil it.
Part II – Add The Pierogi Into The Boiling Water Gently
Make sure that you place the plum pierogi into the boiling water gently. This is because you want to prevent them from accidentally splitting.
Part III – Cook The Pierogi
It is very easy to know when the plum pierogi is done. The pierogi will rise to the top of the water and float. Give it a minute when this happens and then remove with a slotted spoon. The slotted spoon ensures that you can drain all the unneeded water when removing it.
Part IV – Pour the melted butter on top. Serve with sour cream and sugar.
FAQs About Plum Pierogi
I Don’t Have A Round Cookie Cutter. What Should I Do?
Don’t panic in case you don’t have a cookie cutter. I’ve found that the mouth of a glass can make a very good substitute. Judge which glass/cup you want to use based on the size of the mouth. You can also choose to use a small glass/steel bowl that fits the dimensions. At the end of the day, the idea is to have round circles that can be easily stuffed.
The Plums Are Sour. What Can I Do?
Ideally you should choose plums that are ripe. You can make out by the consistency of the fruit when you touch them. Sometimes you just can’t help it. If the plums are sour, coat them with powdered sugar before using them in the pierogi. It will balance the sour taste.
What Are The Other Types Of Pierogi That You Can Make?
As I mentioned before, there are different types of pierogi and most of the changes are in relation to the stuffing. The stuffing can either be sweet or savory. Here are some popular pierogi recipes that you should consider trying.
- Christmas sauerkraut and mushroom pierogi
- Pierogi Z Makiem or Polish poppy seed pierogi
- Polish sweet cheese pierogi
- Cherry pierogi
- Blueberry pierogi
- Strawberry pierogi
- Vegan pierogi
- Fresh cabbage pierogi
- Polish sauerkraut pierogi
What Is Pierogarnia?
When you travel across Poland, you will find a number of pierogarnia restaurants. These restaurants specialize in pierogi. You will find different varieties of pierogi in them. While the pierogarnia specialize in pierogi, you will find that some of them even serve other Polish food.
Plum Pierogi Recipe - Pierogi Ze Śliwkami
- 5 cups (600g) of all-purpose flour
- 1 cup of warm water
- 1 egg
- ½ tsp of salt
- 5 tbsps of oil
- 1 ½ lbs (700g) of plums
- sour cream
How To Make Dough For Pierogi With Plums?
- Put flour, egg, oil, and salt into the bowl. Whisk it together with a hand or dough hook attachment.
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
How To Prepare Plums For Pierogi?
- Wash and pit the plums.
- Cut them into slices.
- If the plums are very sour, you may coat them with sugar.
How To Mold Plum Pierogi?
- Divide the dough into 2 or 3 pieces.
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
- Use a round cookie cutter to cut the circles from the dough.
- Put the plum slices in the center of each circle, the more fruits, the better. However, you need to make sure that they stay inside the pierogi. If a plum gets between the dough when sealing, the pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as the pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the plums are used.
How To Cook Pierogi With Plums?
- Pour the water into the big pot. Add 2 pinches of salt. Boil.
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter on top. Serve with sour cream and sugar.
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Amount Per Serving: Calories: 394Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 169mgCarbohydrates: 62gFiber: 2gSugar: 2gProtein: 9g
These data are indicative and calculated by Nutritionix