There is something very special about homemade Polish plum pierogi. Soft dough with sweet, juicy plums makes a simple dessert or even a light main dish that has been loved in Poland for generations. Known as pierogi ze śliwkami, these sweet dumplings are especially popular during plum season when fresh fruit is at its best.
Growing up pierogi with were always a favorite treat. While savory pierogi often appear on holiday tables, sweet versions bring back memories of warm summer kitchens, bowls of fresh fruit, and family recipes passed down through the years. These pierogi with plums are delicious and super easy to make at home.
If you already love fruit-filled dumplings, you may also enjoy Polish blueberry pierogi or Polish strawberry pierogi. And if you prefer savory fillings, traditional Polish pierogi ruskie are another classic worth trying.
This Polish plum pierogi recipe creates soft homemade dumplings filled with sweet plums and finished with buttery breadcrumbs for a truly traditional Polish dessert.
Nutrition Information
These sweet Polish plum pierogi are simple, comforting, and packed with fresh fruit flavor. The filling needs only a few ingredients because ripe plums naturally provide sweetness and a wonderful juicy texture. Every bite combines soft dough with tender fruit for a dessert that feels both rustic and special.
Another reason to love this recipe is its versatility. You can serve these pierogi ze śliwką warm for dessert, enjoy them as a sweet lunch, or even eat leftovers for breakfast the next day. They taste wonderful with buttered breadcrumbs, powdered sugar, or a spoonful of sour cream.
Unlike many desserts, these pierogi with plum are not overly sweet. The balance between the delicate dough and the fruit filling creates a homemade treat that feels light, satisfying, and full of traditional Polish flavor. Once you make them, they may become one of your favorite sweet pierogi recipes.
What Are Polish Plum Pierogi?
Pierogi ze śliwkami are traditional Polish dumplings filled with fresh plums and enjoyed throughout Poland during late summer and early autumn when plums are in season.
They belong to the broader family of sweet fruit pierogi, which also includes popular varieties filled with blueberries, strawberries, cherries, and other seasonal fruits. These dumplings are a classic example of Polish home cooking, combining simple ingredients with fresh local produce.
The dough is made from flour, water, and sometimes egg, then rolled thin and filled with whole or halved plums. After being carefully sealed, the pierogi are boiled until tender and served warm.
Necessary Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Round cutter or drinking glass
- Small knife
- Large pot
- Slotted spoon
- Small skillet
- Wooden spoon
- Clean kitchen towel
Key Ingredients & Substitutions
For the Dough
- All-purpose flour: 3 cups (375 g) makes a soft and tender pierogi dough.
- Hot water: 1 cup (240 ml) helps make the dough smooth and easy to work with.
- Neutral oil: 2 tablespoons add flexibility and softness.
- Salt: ½ teaspoon enhances the flavor of the dough.
For the Plum Filling
- Fresh plums: 1 pound (450 g), about 8–10 medium plums, provide the classic filling for these Polish plum pierogi.
- Granulated sugar: 3 tablespoons add sweetness while balancing the tart fruit.
- Cinnamon: ½ teaspoon adds warm flavor and pairs beautifully with plums.
For Serving
- Unsalted butter: 4 tablespoons (57 g) for a rich traditional topping.
- Plain breadcrumbs: ½ cup (50 g) lightly toasted in butter until golden.
- Powdered sugar: for serving if desired.
If fresh plums are unavailable, Italian prune plums work especially well. Very sweet plums may require less sugar, while tart varieties can benefit from a little extra. Brown sugar can replace white sugar for a deeper flavor. Some families also add a small pinch of vanilla or cardamom to the filling.
How to Make Polish Plum Pierogi
1. Prepare the Dough
In a large bowl, combine the flour and salt. Pour in the hot water and oil, then mix until a shaggy dough forms.
2. Knead Until Smooth
Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until soft, smooth, and elastic.
3. Let the Dough Rest
Cover the dough with a towel and let it rest for 30 minutes. This makes rolling much easier.
4. Prepare the Plums
Wash the plums, remove the pits, and cut them into small pieces. Place them in a bowl.
5. Season the Filling
Add the sugar and cinnamon to the plums. Stir gently to coat the fruit evenly.
6. Roll the Dough
Roll the rested dough on a lightly floured surface until it is about ⅛ inch (3 mm) thick.
7. Cut Dough Circles
Use a round cutter or glass to cut circles about 3 inches (7.5 cm) wide.
8. Fill the Pierogi
Place a spoonful of plum filling in the center of each dough circle. Avoid overfilling.
9. Seal Carefully
Fold each circle in half and press the edges firmly together. Pinch well to prevent leaks while cooking.
10. Boil the Pierogi
Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches. Once they float, continue cooking for 2 to 3 minutes.
11. Remove and Drain
Use a slotted spoon to transfer the cooked pierogi to a plate.
12. Prepare the Breadcrumb Topping
Melt butter in a skillet. Add breadcrumbs and cook until golden brown and fragrant.
13. Serve Warm
Top the pierogi with buttery breadcrumbs and a dusting of powdered sugar if desired.
Tips for the Best Polish Plum Pierogi
- Choose ripe plums: Sweet, ripe fruit gives the best flavor and reduces the need for extra sugar.
- Do not overfill: Too much filling can cause the dumplings to burst during cooking.
- Seal the edges well: Press firmly to keep the juice inside the pierogi.
- Let the dough rest: Resting improves texture and makes rolling easier.
- Cook in batches: Overcrowding the pot may cause sticking.
- Use gentle boiling water: A strong boil can damage delicate fruit pierogi.
- Serve immediately: Freshly cooked pierogi have the softest texture and best flavor.
Serving Suggestions
These sweet Polish plum pierogi are wonderful served warm with buttered breadcrumbs and powdered sugar. For an even more traditional presentation, add a spoonful of sour cream on the side.
If you enjoy fruit pierogi, this recipe pairs perfectly with other seasonal favorites. Many readers who love pierogi ze śliwkami also enjoy Polish blueberry pierogi and Polish strawberry pierogi when berries are in season. For a complete pierogi collection, be sure to explore classic Polish pierogi ruskie as well.
A cup of tea or coffee makes a perfect companion to these sweet dumplings, especially on a cool afternoon.
Make-Ahead and Storage
Refrigerator: Store cooked pierogi in an airtight container for up to 3 days. Allow them to cool completely before refrigerating.
Freezer: Freeze uncooked pierogi in a single layer on a baking sheet. Once frozen, transfer them to freezer bags and store for up to 3 months.
Reheating: Reheat gently in a skillet with butter or warm them in the microwave until heated through. Frozen pierogi can be cooked directly from frozen by adding a few extra minutes to the cooking time.
FAQ
Can I use frozen plums?
Yes. Thaw and drain them well before using to avoid excess moisture.
What are the best plums for pierogi ze śliwkami?
Italian prune plums are one of the most traditional choices because they are sweet and hold their shape well.
Can I make the dough ahead of time?
Yes. The dough can be prepared up to one day in advance and stored in the refrigerator.
Why did my pierogi open while cooking?
The edges were likely not sealed tightly enough or the pierogi may have been overfilled.
Are Polish plum pierogi served as dessert or a meal?
They can be enjoyed as either. Many Polish families serve fruit pierogi as a sweet lunch, while others enjoy them as dessert.
Polish Plum Pierogi Recipe (Pierogi ze Śliwkami) – Sweet Polish Pierogi with Plums
- Total Time: 1 hour
- Yield: 24 pierogi 1x
Description
A traditional Polish plum pierogi recipe featuring tender homemade dumplings filled with sweet juicy plums and served with buttery toasted breadcrumbs.
Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) hot water
- 2 tablespoons neutral oil
- 1/2 teaspoon salt
Filling
- 1 pound (450 g) fresh plums, diced
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
Topping
- 4 tablespoons (57 g) butter
- 1/2 cup (50 g) breadcrumbs
- Powdered sugar for serving
Instructions
- Mix the dough ingredients in a large bowl until a rough dough forms. Stir thoroughly so all dry flour becomes hydrated and evenly combined.
- Knead the dough on a lightly floured surface for 5 to 7 minutes. Continue until the dough feels smooth, soft, and elastic with no dry spots remaining.
- Rest the dough under a clean kitchen towel for 30 minutes. This step relaxes the gluten and makes rolling easier while helping create tender pierogi.
- Prepare the plum filling by washing, pitting, and dicing the plums. Combine them with sugar and cinnamon, stirring gently so the fruit remains intact.
- Roll the dough thinly to approximately ⅛ inch (3 mm). Rotate the dough often while rolling to maintain an even thickness throughout.
- Cut circles and fill them with a spoonful of plum mixture. Keep the filling centered to make sealing easier and more reliable.
- Seal each pierogi carefully by folding the dough over the filling and pressing the edges firmly together. Double-check every dumpling for openings before cooking.
- Cook the pierogi in gently boiling salted water in small batches. When they float to the surface, cook for an additional 2 to 3 minutes to ensure the dough is fully cooked.
- Remove with a slotted spoon and transfer to a plate. Avoid stacking too many while hot to prevent sticking.
- Prepare the breadcrumb topping by melting butter in a skillet. Add breadcrumbs and cook until evenly golden brown and fragrant.
- Finish and serve by spooning the buttery breadcrumbs over the warm pierogi. Add powdered sugar if desired and enjoy immediately.
Notes
For the best flavor, choose ripe but firm plums that hold their shape during cooking.
If your plums are especially juicy, drain excess liquid before filling the pierogi.
Uncooked pierogi freeze beautifully, making this an excellent make-ahead recipe.
Always seal the edges carefully to keep the fruit filling inside during cooking.
Traditional buttered breadcrumbs add wonderful texture and are highly recommended.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 265
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 8 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
