I grew up eating home made Pierogi’s and partaking in the art of making Pierogi’s. When I was old enough I was put into the assembly line and allowed to help much to my delight. My mom didn’t care if some of the dough went missing (which it did) and there was no concern about eating dough made with raw egg back in the day. My how times have changed.
As a child, prune or Damson plums were picked from our tree and turned into sweet and tangy little plum dumplings. These pierogi’s may not look like what you are use to seeing, but this is how we made them in our house a long time ago which was just slightly before Pierogi Maker’s became all the rage and frozen pierogi’s were readily available in the grocery store.
Other varieties we made were cheese & cottage cheese, potato & cheese, saskatoon, berries, and apple pierogi’s. Each was delicious and unique in it’s own way. They never lasted long once they were placed on the table.
This is one childhood memory I adore and a recipe I take pride in making. As I do not have many recipes from my youth to share with my children, the ones I do have will hopefully be shared as they become adults and carried on down the line. Until then we will continue to form the assembly line, hand out age appropriate duties and make these sweet treats, totally expecting that some of the dough will go missing.
- 4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tbsp sour cream
- 1 cup water on standby
- 2 tbsp cinnamon
- 1/2 cup sugar
- 2 cups prune plums halved & pitted
- In a large bowl, mix together your flour, salt and baking powder. In a small bowl beat your eggs with the sour cream and 1/4 cup water. Add wet mixture to dry and mix your dough until it comes together adding more water as needed.
- Knead the dough on a lightly floured surface until firm and smooth. Cover with plastic wrap and let rest for 15 minutes.
- Divide the dough into 4 portions keeping each piece under plastic wrap until ready to use.
- Take first portion and form with hands into a log continuing to shape until approximately 12 inches long. With sharp knife cut into 1/2 pieces.
- Take each piece (this was always my job) dip in flour and flattened into a circle using your thumb and first two fingers.
- Using a floured rolling pin (and floured surface) try to roll out each piece of dough into a circle shape. Do not worry if the shape is not perfect...it all tastes the same.
- Once all pieces have been rolled out, place half a plum in the centre of each round, 1/4 tsp of sugar and sprinkle of cinnamon.
- Moisten the edges with water, fold over, and press together to seal. At this point you can use a fork to seal the dough. I was taught how to flute the dough edge by pinching the edges and this is how I continue to seal mine. Place pierogi's on a floured board or cookie sheet and cover with a slightly damp dish towel. Repeat procedure with the remaining dough and plums.
- IN a pot of boiling water, gently drop in your pierogi's and boil in batches for about 2-3 minutes. Gently remove with a slotted spoon and place on a platter or casserole dish. Pour some melted butter over top to prevent sticking while you cook the remaining pierogi's.
- Serve with sour cream & more cinnamon (if you wish) while still hot.