Polish Prune (Suszone Śliwki) Pierogi Filling Recipe

Polish Prune Pierogi
Polish Prune Pierogi. © 2011 Barbara Rolek licensed to About.com, Inc.
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 20 Prune Pierogi (serves 4)
Ratings (11)

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.

What You'll Need

  • 20 prunes (with pits, for flavor)
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 1 cinnamon stick
  • 1/2 teaspoon cloves (ground)

How to Make It

  1. 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.
  2. Drop tablespoons of filling on center of each piece of dough of choice.
  1. View these step-by-step instructions for making pierogi.
Nutritional Guidelines (per serving)
Calories 2181
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 26 mg
Carbohydrates 577 g
Dietary Fiber 32 g
Protein 22 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)