Pierogi Z Truskawkami

Ingredients · 4 servings

• 400 gWheat flour
• 1Egg, beaten
• 30 gButter, melted and cooled
• 200 mlWater, warm
• 1 tspSalt
• 500 gStrawberry, hulled
• 200 gSour cream, chilled
• 40 gPowdered sugar (to serve)

Equipment

stovetop, mixing bowl, kitchen scale, measuring jug, spoon, clean towel, rolling pin, round cutter, knife, cutting board, large pot, slotted spoon

Instructions

1. 1
   Gather Ingredients

   Gather measured ingredients, a bowl, scale, jug, spoon, towel, rolling pin, cutter, knife, board, pot, and slotted spoon. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Make Dough

   Combine flour, egg, melted butter, warm water, and salt in the bowl; knead until the dough is smooth and elastic. · 10 min

   What to look for: The dough pulls from the bowl and feels soft, not sticky.

3. 3
   Rest Dough

   Cover the dough with a clean towel and rest it for 20 minutes so the gluten relaxes before rolling. · 20 min

   What to look for: The dough looks slightly smoother and springs back gently.

4. 4
   Prepare Strawberries

   Hull the strawberries and cut only large berries into small pieces, keeping them unsweetened to prevent a watery filling. · 5 min

   What to look for: The fruit is clean, dry, and cut into pieces that fit the dough rounds.

5. 5
   Roll Rounds

   Roll the rested dough thinly on a floured surface and cut neat rounds, re-rolling scraps only as needed. · 10 min

   What to look for: The rounds are even, flexible, and thin enough to fold without tearing.

6. 6
   Fill Pierogi

   Place strawberry pieces in the center of each round, fold into half-moons, and press the edges firmly closed. · 12 min

   What to look for: Each pieróg is tightly sealed with no fruit juice on the seam.

7. 7
   Boil Gently

   Boil a large pot of salted water, add pierogi in batches, and cook gently until they float plus 1 minute. · 6 min

   What to look for: The pierogi rise to the surface and the dough looks tender and slightly glossy.

8. 8
   Serve Sweet

   Lift the pierogi with a slotted spoon, plate them warm, and serve with chilled sour cream and powdered sugar. · 2 min

   What to look for: The pierogi are warm, intact, and topped with white cream and a light sugar dusting.