Strawberry and Pear Pierogies with Yogurt
- 2 cups all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ cup water
- 2 cups strawberries, chopped
- 2 cups bosc pears, chopped
- ¼ cup sugar, divided
- ¼ cup water, divided
- 1 cup strawberries
- ½ cup sugar
- 1 cup Greek-style yogurt
For best results, we recommend using:
- Combine flour, sugar and salt with water in a bowl. Form a ball with the dough and knead on a flat surface for about 5 minutes. Wrap the dough in plastic and allow to rest for about 30 minutes.
- On the stovetop in a small saucepan, add the strawberries, half of the sugar, and half of the water. Cook on low heat for 5 minutes stirring occasionally.
- In another saucepan, add pears, half of sugar, and half of the water and cook on low heat covered and simmer for 45 minutes, stirring occasionally.
- Remove the strawberries from heat once sugar is melted completely and transfer to a bowl; allow to cool for 15 minutes.
- On a flat floured surface, divide the dough into 4 to 5 strips. Divide again into 1 inch pieces. Form a small ball; using a small rolling pin, gently roll out dough into the shape of a disc. This method of rolling pastry dough is used for dumplings. Repeat this step for the remainder of dough.
- Fill discs with about 2 teaspoons of fruit filling; set aside on a floured sheet tray.
- Bring a large pot of water to a roiling boil. Cook pierogies in batches of 8 to 10 on high heat until they start to float, for about 4 minutes; remove with a slotted spoon and place pierogies on a serving plate.
- Add strawberries, and sugar to a medium sized pot and cook on low heat for about 15 minutes until the sugar is completely melted and the liquid bubbles. Remove from the heat and transfer to a blender. Pulse for 30 seconds and then blend on high speed for 1 minute. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Transfer to a mixing bowl and allow to completely cool. You can speed up the cooling process by storing the coulis in the freezer for 15 minutes.
- Combine the Greek yogurt with about 2 tablespoons of the strawberry coulis in a mixing bowl and transfer to a serving bowl.
- To serve, add yogurt and strawberry coulis into small bowls or ramekins along with a plate of the pierogies.
Organize your time in the kitchen by writing down a task list. Cook the fruits at the same time while the dough rests. While the fruit is cooking, make the coulis and yogurt mixture.
What others are saying
Katie Hason says:
These strawberry and pear pirogies were so tasty! I made them for my sisters baby shower! We sprinkled them with powdered sugar, delicious. We also used regular yogurt for dipping instead of Greek. Fantastic!
Greg Jones says:
Dumplings for dessert is a new concept for me but my wife and I loved it. I feel like a pro at making dumpling dough now. It was much simpler than I initially anticipated, and I'm so glad I tried it.