Recipe for: Mini pierogi with cabbage and dried plums with marjoram dip - photo 1
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Recipe for: Mini pierogi with cabbage and dried plums with marjoram dip

Christmas Appetizers Appetizers 120 min Medium 0 views ~9.88 PLN * - (0)
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Description

Delicate, mini pierogi filled with a slightly sweet and sour filling of sauerkraut and dried plums, served with a creamy dip with an intense marjoram aroma. This appetizer combines Christmas tradition with a summer touch of fresh herbs — the pierogi are small, making them perfect for serving at gatherings. The filling is cooked briefly to preserve a hint of freshness and texture, while the addition of dried plums introduces a fruity depth. I recommend serving with fresh dill and gently grilled chives or young onions for a contrast of smoke and herbal aroma. The dish combines the sweetness of plums, the acidity of cabbage, and the aroma of marjoram — visually striking thanks to its mini shape and green additions.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 400 g
  • Water 200 ml
  • Chicken egg 1 pcs (~60 g)
  • Rapeseed oil 30 g
  • Sauerkraut 400 g
  • Dried plum 100 g
  • Onion 1 pcs (~150 g)
  • Butter 30 g
  • Sugar 10 g
  • Sour cream 200 g
  • 🌿 Spices
  • Salt 6 g
  • Marjoram 4 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Dill 30 g
💰 Estimated dish cost: ~9.88 PLN (2.47 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Sift the flour into a large bowl to aerate it and remove lumps. Make a large crater-shaped well in the flour. In a separate bowl, lightly beat the egg with water and half of the salt (3 g). Pour the mixture into the well and start mixing with a fork, slowly gathering the flour from the edges to the center until a sticky mass forms.

Ingredients: Wheat flour, Water, Salt
Use a large bowl (at least 3 l) and a wooden spoon or a mixer with a dough hook. If you don't have a mixer, knead by hand on a countertop.
2

Add rapeseed oil and the remaining salt to the mixture. Transfer the dough to a lightly floured work surface and knead vigorously for 6–8 minutes: press with your fist, fold, twist, and repeat. The dough will become less sticky and elastic. If it is too dry, add 1 tablespoon of water at a time; if it is too sticky, sprinkle a little flour.

Ingredients: Rapeseed oil, Salt
Use a pastry board or countertop, and if you are kneading by hand, rub a little canola oil on your hands to prevent the dough from sticking. Do not knead for more than 8 minutes, as the dough will become heavy.
3

Form a ball with the dough, lightly brush it with oil and place it in a bowl. Cover with a clean cloth and let it rest for 20–30 minutes to soften — the dough should relax slightly and become more elastic.

Ingredients: Rapeseed oil
Use a bowl with a diameter of at least 20 cm and a kitchen towel. Letting the dough rest makes rolling it out easier.

Filling

4

Drain the sauerkraut well in a colander, then chop it coarsely with a knife to avoid large pieces. If the sauerkraut is very sour, rinse it with cold water and drain again, then gently squeeze out the excess liquid with your hands.

Ingredients: Sauerkraut
Use a fine-mesh strainer and a large cutting board. Proper draining will prevent the filling and dough from becoming watery during cooking.
5

Chop the onion very finely. In a large skillet, heat the butter over medium heat (about 2 minutes), add the onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Allow the onion to cool for a few minutes before adding it to the cabbage.

Ingredients: Onion, Butter
The best pan is 24–26 cm in diameter with a thick bottom. Be careful not to burn the onion — fry on medium heat and stir every 30 seconds.
6

Chop the dried plums into smaller pieces (about 0.5–1 cm). Place the drained cabbage, sautéed onion, and chopped plums into a pot, add sugar, marjoram (2 g for the filling), and pepper. Simmer on low heat for 15–20 minutes, stirring every 3–4 minutes, until the flavors meld and most of the liquid evaporates. Taste and season with salt if needed (the remaining part from 6 g). The filling should be moist, not wet.

Ingredients: Sauerkraut, Onion, dried plum, Sugar, Marjoram, Black pepper, Salt
Use a saucepan with a diameter of 20–24 cm and a lid. If the filling is too sour, add a little sugar; if it's too dry, add 1–2 tablespoons of water.
7

After cooking, remove the filling from the heat and set aside to cool completely (at least 15 minutes). If the filling is too wet, spread it on a baking sheet and cool it down to allow some steam to evaporate.

Ingredients: Sauerkraut, dried plum, Onion
The cooled filling is easier to shape and won't make the dough soggy. Use a flat dish for quicker cooling.

Assembling and cooking

8

Divide the rested dough into 3 parts. Take one part and roll it out to a thickness of 2–3 mm on a lightly floured surface. Using a small round cutter (about 5–6 cm in diameter) or a glass, cut out circles. Place a small portion of filling (about 7–8 g) in the center of each circle, seal the edges tightly, forming a half-moon shape or a classic pouch shape. Make sure the edges are well sealed so that the dumplings do not open during cooking.

Ingredients: Wheat flour, Water, Salt, Sauerkraut, dried plum
Use a rolling pin about 40 cm long and a cutter 5–6 cm — this gives a mini size. If the dough sticks to the cutter, dust it with flour. Press the closed edges with your finger or the serrated edges of a fork.
9

In a large pot, bring salted water to a boil (you can add the remaining salt to the water). Drop in the dumplings in batches (no more than 20–25 at a time, depending on the pot), gently stir with a wooden spoon to prevent sticking. Cook for 2–3 minutes after they float to the surface. Use a slotted spoon to remove them to a plate.

Ingredients: Salt
Use a pot with a capacity of at least 4 liters. When the dumplings float to the surface, start timing to avoid overcooking the dough.
10

Optionally, you can sauté the cooked dumplings in a pan with a bit of butter and oil (1 tablespoon of oil + 10 g of butter) for 2–3 minutes on each side until they are lightly browned. This gives them a crispy texture and a nice color.

Ingredients: Butter, Rapeseed oil
Use a 26 cm non-stick pan. Do not place the dumplings too close to each other; fry over medium heat.

Marjoram dip

11

Pour the cream into a bowl, add the remaining part of the marjoram (2 g), a pinch of pepper, and 1 g of salt. Mix thoroughly with a fork. Taste and adjust the spiciness/saltiness. The dip should be thick, creamy, and aromatic from the marjoram.

Ingredients: Sour cream, Marjoram, Black pepper, Salt
Use a small bowl (about 300 ml) and a fork. If the dip is too thick, add 1-2 tablespoons of water or plain yogurt.

Serving

12

Arrange the mini dumplings on a plate in several layers, and place a bowl of dip next to them. Sprinkle with chopped fresh dill (optional) and optionally add a few strips of grilled young onion or chives for a summer aroma. Serve immediately.

Ingredients: dill, Sour cream, Marjoram
Use a flat appetizer plate or a cheese board. You can also add a few slices of fresh plum for decoration.

Fun Fact

💡

Pierogi with cabbage and mushrooms are a Christmas classic; the addition of dried plums has appeared locally as a way to introduce a sweet contrast. Their miniature form makes tasting easier and they are popular at gatherings.

Best for

Wigilia Przyjęcie rodzinne Spotkanie towarzyskie na świeżym powietrzu

Tips

🍽️ Serving

Serve hot with a dip in a small bowl. For a summery touch, add grilled chives or young onions and fresh dill. You can also serve with a piece of roasted duck or smoked bacon on the side as a non-vegetarian option.

🥡 Storage

Store cooked dumplings in a closed container in the refrigerator for up to 2 days. Before serving, sauté in a pan to regain crispiness. Arrange frozen raw dumplings on a baking sheet to harden, then transfer to a bag; cook without thawing (cooking time +1–2 minutes).

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