Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 large egg
- 2 cups fresh or canned plums, chopped
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: butter for frying or serving
Instructions
- In a large bowl, combine 2 cups of flour and 1/2 teaspoon salt.
- Create a well in the center and add 3/4 cup warm water, 1 egg, and a splash of oil. Mix until combined, then knead on a floured surface for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 20 minutes.
- In a bowl, combine chopped plums with 2 tablespoons of sugar and vanilla extract. Mix well and set aside.
- Divide the rested dough into four parts. Roll each into thin sheets (about 1/8 inch thick). Use a cookie cutter or glass to cut circles approximately 3 inches in diameter.
- Place a teaspoon of plum filling on each dough circle. Fold over to form a semi-circle and pinch the edges tightly to seal.
- Bring a large pot of water to a boil. Drop the pierogies gently into boiling water and cook for 3-4 minutes until they float. For a crispy option, pan-fry in butter until golden.
- Serve hot, optionally topped with sour cream or caramelized onions.
Notes
- Ensure the dough is covered while resting to prevent drying out.
- Adjust sugar based on the sweetness of your plums.
- To store, place cooled pierogies in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat by boiling or pan-frying.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Boiling, Optional frying
- Cuisine: Polish-American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pierogies
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg