Polish Strawberry Pierogi Recipe (Pierogi z Truskawkami)

There is something very special about homemade Polish Strawberry Pierogi. They are soft, tender, and filled with sweet, juicy strawberries. Every bite tastes fresh and comforting. If you love simple homemade food, this recipe is one you will want to make again and again.

Known in Poland as pierogi z truskawkami, these delicious dumplings are a favorite during strawberry season. Families often gather around the kitchen table to roll the dough, fill each pierogi, and enjoy the time together. It is a wonderful tradition that has been passed down for many generations.

I always smile when I make these pierogi with strawberries because they remind me that the best recipes are often the simplest ones. Fresh fruit, soft dough, and a little time are all you need. Whether you are making them for the first time or bringing back childhood memories, these homemade strawberry pierogies are sure to become a family favorite.

This recipe uses fresh strawberries and a simple homemade dough that is easy to work with. The filling is naturally sweet, and the dough cooks into soft, tender dumplings. Serve them warm for lunch, dinner, dessert, or even a special weekend treat.

What Are Polish Strawberry Pierogi?

Polish Strawberry Pierogi, called pierogi z truskawkami in Polish, are traditional dumplings filled with fresh strawberries. They are especially popular during the summer months when strawberries are at their sweetest.

Unlike savory pierogi filled with potatoes or cheese (Pierogi Ruskie), these fruit-filled dumplings have a naturally sweet taste. They can be enjoyed as a main meal, dessert, or even a special breakfast.

Many Polish families have their own version of pierogi with strawberries, but the idea is always the same. Soft homemade dough is wrapped around fresh fruit, sealed carefully, and boiled until perfectly tender. It is a simple recipe that celebrates fresh seasonal ingredients.

Today, these strawberry pierogies are enjoyed all over the world. They are loved for their soft texture, fresh fruit filling, and comforting homemade flavor.

Necessary Equipment

You only need a few basic kitchen tools to make this recipe.

• Large mixing bowl
• Measuring cups
• Measuring cup for liquids
• Wooden spoon or spatula
• Plastic wrap
• Rolling pin
• Clean work surface
• Round cutter or drinking glass
• Small knife
• Cutting board
• Large pot
• Slotted spoon
• Plate or serving platter

Key Ingredients & Substitutions

Pierogi Dough

All-purpose flour: 3 cups. This gives the dough its soft texture while still making it strong enough to hold the filling. Bread flour is not recommended because it can make the dough too chewy.

Large egg: 1. The egg helps bind the dough together and gives it a smooth texture. A large egg works best for this recipe.

Melted butter: 1/4 cup. Butter adds richness and helps create tender dough. Allow it to cool slightly before mixing so it does not cook the egg.

Water: 1 cup. Add the water gradually while mixing until a soft dough forms. Depending on your flour, you may not need every last drop, but begin with the full amount listed in the recipe.

Strawberry Filling

Fresh strawberries: 2 cups (hulled and chopped). Fresh strawberries give the filling its bright, sweet flavor. Chop them into small pieces so they fit easily inside each pierogi.

Optional Addition

If you enjoy a sweeter filling, stir 1 tablespoon of sugar into the chopped strawberries before filling the dough. This follows the original recipe note and is completely optional.

How to Make Polish Strawberry Pierogi

1. Mix the dry ingredients

Place the 3 cups of all-purpose flour into a large mixing bowl. Add the salt according to your original recipe instructions. Stir everything together so the ingredients are evenly mixed before adding the wet ingredients.

2. Add the egg and butter

Crack 1 large egg into the flour mixture. Pour in the 1/4 cup melted butter. Stir gently with a spoon until the mixture starts coming together. The butter helps make the dough soft and rich.

3. Pour in the water

Slowly add the 1 cup of water while mixing. Continue stirring until the dough begins to form. Once it becomes too thick to stir, knead it with your hands until it is smooth and soft. This usually takes several minutes.

4. Knead the dough

Place the dough onto a lightly floured surface. Knead it until it feels smooth and elastic. If it sticks to your hands, dust it with a little extra flour. Try not to add too much flour because that can make the dough dry.

5. Chill the dough

Wrap the dough tightly in plastic wrap and place it in the refrigerator for 30 minutes. Chilling makes the dough easier to roll and helps prevent sticking.

6. Prepare the strawberries

While the dough is resting, wash the strawberries well. Remove the green tops and chop the berries into small pieces. Smaller pieces are much easier to seal inside the dough and cook more evenly.

7. Roll the dough

Lightly flour your work surface. Roll the chilled dough until it is about 1/8 inch thick. Keep the thickness even so every pierogi cooks at the same speed.

8. Cut the circles

Use a round cutter or a drinking glass to cut circles from the dough. Gather the leftover dough, roll it again, and continue cutting until all the dough has been used.

9. Fill each pierogi

Place about one teaspoon of chopped strawberries into the center of every dough circle. Do not overfill them because too much filling can make them difficult to seal.

10. Seal the edges

Fold each circle over to create a half-moon shape. Press the edges together firmly with your fingers. If needed, pinch the edges a second time to make sure the filling stays inside during cooking.

11. Boil the water

Fill a large pot with water and add a generous pinch of salt. Bring the water to a gentle boil over medium-high heat. A gentle boil works better than a fast, rolling boil because it helps keep the Polish Strawberry Pierogi from breaking apart while they cook.

12. Cook the pierogi

Carefully lower the pierogi into the boiling water in batches of about 10 to 15 at a time. Do not overcrowd the pot. Cook them for about 4 minutes, or until they float to the top. Floating is a good sign that they are done. Use a slotted spoon to lift them out and place them on a plate.

13. Serve and enjoy

Serve the pierogi warm while they are soft and tender. You can enjoy them just as they are or add your favorite toppings. A little melted butter, a spoonful of sour cream, or a light sprinkle of sugar are all wonderful choices. Every family has their own favorite way to serve pierogi with strawberries, so feel free to make them your own.

Tips for the Best Polish Strawberry Pierogi

Use fresh strawberries. Fresh berries have the best flavor and hold their shape better than frozen strawberries. They also release less extra liquid while filling the pierogi.

Chop the strawberries into small pieces. Small pieces fit inside the dough much more easily. This also makes sealing the edges quicker and helps keep the filling from leaking.

Chill the dough. Letting the dough rest in the refrigerator for 30 minutes makes it softer, easier to roll, and less likely to stick to your work surface.

Do not overfill the pierogi. About one teaspoon of chopped strawberries is enough for each dumpling. Adding too much filling may cause the dough to open while cooking.

Seal the edges well. Press the edges firmly with your fingers. If needed, pinch them a second time to make sure the filling stays inside.

Cook in small batches. Boiling too many pierogi at once lowers the water temperature and can cause them to stick together.

Dust your work surface with flour. A light coating of flour keeps the dough from sticking while you roll and fill each piece.

Enjoy them fresh. These strawberry pierogies taste their very best on the day they are made while the dough is soft and the strawberries are juicy.

Serving Suggestions

These Polish Strawberry Pierogi are delicious all on their own, but they are even better with simple toppings. Melted butter is the traditional choice and adds rich flavor without covering the sweetness of the strawberries.

A spoonful of sour cream gives the pierogi a creamy, slightly tangy taste that balances the fruit perfectly. If you like sweeter desserts, sprinkle a little sugar over the warm pierogi just before serving.

For a special summer dessert, serve pierogi z truskawkami with fresh strawberries on the side and a small dollop of whipped cream. Vanilla yogurt also makes a wonderful topping for breakfast or brunch.

I also enjoy serving pierogi with strawberry filling with a cup of tea or fresh lemonade on a warm afternoon. It turns a simple meal into something that feels extra special.

Make-Ahead and Storage

Refrigerator: Store leftover pierogi in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing to help keep the dough from becoming too soft.

Freezer: These pierogi with strawberries freeze very well. Arrange the uncooked pierogi in a single layer on a baking tray until frozen solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: Reheat cooked pierogi by placing them gently into hot water for one or two minutes until warmed through. You can also lightly fry them in a little butter for a golden outside and soft center.

Frequently Asked Questions

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