This pierogi filling is made with prunes, which are nothing more than dried plums. Once the dumplings are boiled, they plump up and it's like eating a fresh plum.
Alternatively, the pierogi dough can be filled with powidla śliwkowe -- plum butter, which is similar to prune butter.
Sweet pierogi for dessert are common. They're usually served with melted butter and a dusting of granulated or confectioners' sugar.
Here is a larger photo of Polish Prune-Filled Pierogi.
- 20 prunes (with pits, for flavor)
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 cinnamon stick
- 1/2 teaspoon cloves (ground)
- Place whole prunes in a medium saucepan, cover with water to come 1 inch above prunes. Bring to a boil, add sugar, lemon juice, cinnamon, and cloves. Cover and turn off heat. Let steep 15 minutes. When cool enough to handle, drain, discard cinnamon stick and remove pits from prunes. Let cool completely. Refrigerate until ready to use.
- Drop tablespoons of filling on center of each piece of dough of choice.
- View these step-by-step instructions for making pierogi.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||32 g|