Sour Cherry Pierogi
This Eastern European treat is very tasty.
Serving Size: 4
for the dough:
- 2 cups flour (I used 1 cup AP, 1 cup semolina)
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons oil
- 1/2 cup water
for the filling and sauce:
- 1 (16 ounce) jar cherries in juice
- 1-2 tablespoons sugar
- 1 & 1/2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- mint leaves and non dairy whipped topping as optional garnishes
to make the dough:
- Mix the flour salt, oil and water together in a bowl.
- Cover the dough with plastic wrap and allow to sit for 1/2 hour.
to make the sauce and filling:
- Pour the cherries and juice through a sieve into a saucepan.
- Place the strained cherries in a bowl and set aside until ready to make the pierogi.
- Depending on how sweet you want the sauce, or how much sugar is in the juice, add the 1 tablespoon or more sugar, the cinnamon and cornstarch to the juice in the pan, stir to mix well.
- Heat the cherry juice, stirring until the sauce has become thick.
- Remove from the heat and allow to cool.
to make the pierogi:
- Gently kneed the dough on a lightly floured workspace.
- Take a walnut size piece of dough, roll into a ball, then flatten, and roll into a circle using a rolling pin.
- Place 3 or 4 of the drained cherries in the center of the circle of dough, and fold over the other half of dough to form a half moon shape.
- Press the edges together and crimp with a fork.
- Alternatively, you can use an empanada form to make the pierogi.
- Place the pierogi on a lightly floured plate to wait until you have them all made.
- Bring a large pot of lightly salted water to boil.
- Cook 4 or 5 pierogi at a time so as to not overlap. Once they begin to float, they are done.
- Remove with a slotted spoon and put on a plate.
to serve the pierogi:
- Place a spoonful or two of the cherry sauce on a plate.
- Lay a few pierogi on top and pour a bit more syrup on the pierogi.
- If you wish, a dollop of non dairy whipped topping can be added and mint leaves taste nice too.