Strawberry Pierogi (Varenyky): Eastern European Strawberry Dumplings

Make the Dough

1. In a large bowl, sift the flour with a pinch of salt. Make a well in the center and add the egg. Start mixing the egg with the flour using a fork. Combine the milk and water, and slowly add it to the flour, mixing everything together.
2. Transfer the dough to a countertop and knead it. Note: The dough will be very stiff, but that's ok - you don’t need to worry about that. Knead for 5–10 minutes until it smooths off.
3. Then, form the dough into a ball, wrap it tightly in plastic wrap, and let it sit for 1 hour at room temperature. Let the dough rest for an hour, as it will change texture and become softer and more pliable.

Prepare the Filling

1. Wash and dry the strawberries. If desired, you can cut them, but it’s quicker and easier to use whole strawberries or halved ones.

Shape the Pierogi

1. Cut off a small portion of dough, keeping the rest wrapped to prevent drying. Lightly flour the surface and roll out the dough thinly. Cut out circles using a glass or cutter, and wrap the remaining dough in plastic wrap. Tip: Use flour sparingly, only dusting the rolling pin and surface lightly.
2. Flatten each circle slightly in your hand, place a few strawberry pieces in the center, and sprinkle with sugar. Fold the edges of the dough together and pinch them tightly to form a crescent or dumpling shape. Repeat with the rest of the dough.
3. Place the prepared pierogi on a floured board, making sure they don’t touch each other to prevent sticking.
4. Optional: You can freeze some of them and enjoy them latter. If you want to freeze them, place the board in the freezer for 2–3 hours, then transfer the pierogi to a bag for storage.

Cooking the strawberry pierogi:

1. To cook the pierogi, bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and gently drop the pierogi into the water. Once they float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon.
2. Sprinkle the cooked pierogi with sugar and serve with fresh sour cream. Serve warm, though they’re also delicious cold!