This Eastern European treat is very tasty.

Sour Cherry Pierogi

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

Sour Cherry Pierogi


to make the dough:

  1. Mix the flour salt, oil and water together in a bowl.
  2. Cover the dough with plastic wrap and allow to sit for 1/2 hour.

to make the sauce and filling:

  1. Pour the cherries and juice through a sieve into a saucepan.
  2. Place the strained cherries in a bowl and set aside until ready to make the pierogi.
  3. 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.
  4. Heat the cherry juice, stirring until the sauce has become thick.
  5. Remove from the heat and allow to cool.

to make the pierogi:

  1. Gently kneed the dough on a lightly floured workspace.
  2. Take a walnut size piece of dough, roll into a ball, then flatten, and roll into a circle using a rolling pin.
  3. 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.
  4. Press the edges together and crimp with a fork.
  5. Alternatively, you can use an empanada form to make the pierogi.
  6. Place the pierogi on a lightly floured plate to wait until you have them all made.
  7. Bring a large pot of lightly salted water to boil.
  8. Cook 4 or 5 pierogi at a time so as to not overlap. Once they begin to float, they are done.
  9. Remove with a slotted spoon and put on a plate.

to serve the pierogi:

  1. Place a spoonful or two of the cherry sauce on a plate.
  2. Lay a few pierogi on top and pour a bit more syrup on the pierogi.
  3. If you wish, a dollop of non dairy whipped topping can be added and mint leaves taste nice too.