Sweet Dessert Pierogi with Strawberry Sauce
When topped with a sweet and citrusy sauce made from fresh strawberries, pierogi stuffed with a mildly sweet cheese filling make a light and delicious dessert.
- 3 cups ricotta cheese
- 2 teaspoons lemon juice
- 2 eggs, beaten
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- For the sauce:
- 4 cups fresh strawberries, hulled and diced
- 2 tablespoons fresh orange zest
- 1/2 cup rum
- 1/2 cup sugar
- For the dough:
- 3-1/2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 2 tablespoons sour cream
- 3/4 to 1 cup water
Make the filling:
Whisk together the filling ingredients in a medium bowl until well combined and refrigerate while you prepare the dough.
Make the sauce:
Combine all of the ingredients in a saucepan over medium. Bring to a simmer and cook, stirring frequently until the strawberries break down and the sauce begins to thicken, about 8 to 10 minutes. Remove from the heat and set aside.
Make the dough:
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.
On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working.
Assemble and cook:
Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a tablespoon of the cheese mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.
As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.
Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi gently with a slotted spoon and place on a towel to drain and cool.
Warm the strawberry sauce and arrange the pierogi on individual plates. Top each serving with some of the sauce and a dollop of whipped cream. Serve immediately.