Grandma’s Polish Plum Pierogi
Wednesday, August 15, 2012 at 06:55PM
Bill Shane in Desserts

For the dough:
2 eggs
½ cup water +/-
2 cups of flour
1/2 t salt

For the filling: 
~16 Ripe plums
~1 cup sugar
~1 tsp. cinnamon

:  Mix up eggs into water and salt with fork.  Pour into flour on working surface.  Use fork to mix, cover and let rest for 20 minutes.  Roll out dough.  Use flour on board to help prevent sticking.  Cut into circles (approx. 4” diameter)—use a cup or dessert saucer for pattern. 
Filling: Peel and remove pits from plums.  Fill cavity of plum with sugar and a touch of cinnamon.  Dredge in cinnamon sugar (approx. 1 tsp. cinnamon per 1 cup sugar). 
Place into dough circle.  Lift dough and cover plum, using water to seal the dough edges.  Boil dough pierogi in hot water 3-5 minutes.  Remove and use butter or oil to dredge in, otherwise they will stick together.
Warm in fry pan with oil or butter and brown to taste.  Serve as is or with whipped cream.  Freeze excess individually in zip-lock bags. 

 Recipe submitted by Tom Kolasa, K’s Acres.

Article originally appeared on Michigan Plum Growers (
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