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Recipe for: Dumplings with Strawberries and Creamy Cottage Cheese

Kids' Lunches Regional Cuisine of Poland 90 min Easy 18 views ~15.57 PLN - (0)
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Description

Delicate dumplings with summer strawberries and creamy cottage cheese are a light, sweet Mazurian-style treat perfect for children and the whole family. The dough is soft and elastic, while the filling combines the fresh tartness of strawberries with the velvety texture of cottage cheese and a touch of cream — the visual effect is a contrast between the pink of the fruit and the white of the filling. This dish works wonderfully as a dessert after a light lunch, a second breakfast for a picnic, or a sweet dinner for kids. When serving, you can add a bit of melted butter and sprinkle with powdered sugar or fresh mint for color. The recipe takes seasonality into account: we use ripe Polish strawberries and local cottage cheese, which gives the best flavor in summer.

Ingredients Used

Ingredients (10)

Servings:
4
  • Wheat flour 300 g
  • Chicken egg 2 pcs (~120 g)
  • Water 150 ml
  • Semi-fat cottage cheese 250 g
  • 18% cream 50 ml
  • Strawberries 400 g
  • Sugar 50 g
  • 🌿 Spices
  • Salt 2 g
  • ✨ Optional
  • Butter 30 g
  • Powdered sugar 30 g
💰 Estimated dish cost: ~15.57 PLN (3.89 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Sift the wheat flour into a large bowl to remove lumps and aerate the flour. Make a large well in the flour in the shape of a cone (like a crater). In a separate container, beat the egg with a fork and gently heat the water to a temperature of about 30-35°C (it should be slightly warm to the touch). Pour the beaten egg into the well, add salt, and gradually pour in the warm water, mixing the center first with a fork to create a thick paste.

Ingredients: Wheat flour, Water, Salt
Use a large ceramic or steel bowl; a fork and spoon will be helpful for mixing. Do not add all the water at once — the dough should be elastic, not sticky. If you don't have a thermometer, the water should be noticeably warm, not hot.
2

When the ingredients start to come together, begin kneading the dough by hand: transfer the mixture to a lightly floured work surface and knead vigorously for about 8-10 minutes, until the dough becomes smooth, elastic, and stops sticking to your hands. If the dough is too dry, add water gradually (1 tablespoon at a time); if it is too sticky, sprinkle a little flour very sparingly.

Ingredients: Wheat flour, Water
Use a wooden or silicone spatula for the initial mixing, and your hands for kneading. If you have a mixer with a dough hook, knead for 5-6 minutes on low speed. Do not knead longer than necessary to avoid overworking the gluten.
3

Form the dough into a ball, lightly brush it with a bit of oil (optional), and place it in a bowl. Cover the bowl with a clean kitchen towel and set it aside for 30 minutes in a warm place — the dough will 'rest' and become more elastic, making it easier to roll out and shape the dumplings.

Ingredients: Wheat flour
Use a bowl with a diameter of about 24 cm and a cotton cloth. Do not put the dough in the fridge — it should rest at room temperature.

Filling

4

Prepare the cottage cheese: if it is too lumpy, pass it through a sieve or mash it with a fork in a bowl until smooth. Add 18% cream to the cottage cheese, mix thoroughly until the mixture becomes creamy. Sweeten the mixture with half of the sugar (25 g), taste, and add more if necessary — remember that the strawberries will add natural sweetness.

Ingredients: Semi-fat cottage cheese, 18% cream, Sugar
Use a metal strainer to pass through or a sturdy fork. Stir with a spoon or spatula to avoid overheating the cottage cheese. If you want a very smooth filling, use an immersion blender for a few seconds.
5

Wash the strawberries gently under running water, dry them on a paper towel, and remove the stems. Cut the strawberries into smaller pieces (into quarters or slices depending on their size), then add half of the chopped strawberries to the creamy cottage cheese and gently mix — a few whole pieces should remain for the filling of the dumpling or for decoration.

Ingredients: Strawberries, Semi-fat cottage cheese
Use a plastic or wooden cutting board and a sharp knife. Cutting into smaller pieces will help distribute the fruit better in the filling and prevent excessive soaking of the dough with juice.

Shaping and cooking

6

After 30 minutes, divide the dough into 2 equal parts. Cover one part to prevent it from drying out. Roll out the other part on a lightly floured surface with a rolling pin to a thickness of about 2-3 mm — it should be thin but not transparent. Use a glass with a diameter of about 7-8 cm to cut out circles.

Ingredients: Wheat flour
Use a rolling pin and a glass for cutting out. If the dough is sticky, sprinkle a very small amount of flour — too much flour will make the dumplings tough after cooking.
7

On each circle, place about 15-18 g of filling (ratio: a teaspoon of creamy cheese with a piece of strawberry). Fold the circle in half and carefully seal the edges, first pressing with your fingers, and then gently crimping the edges with your finger or a fork to ensure they are tight — this will prevent the strawberry juice from leaking during cooking.

Ingredients: Semi-fat cottage cheese, Strawberries, Water
Use a small teaspoon to scoop the filling. Seal the edges tightly; if the dough doesn't want to stick, moisten the edges with a little water before sealing.
8

In a large pot, bring water (about 2-3 liters) to a boil with salt (1-2 pinches). When the water is boiling, reduce the heat so that it simmers gently. Add the dumplings in batches — no more than 8-10 at a time, so the water temperature doesn't drop too much. Once the dumplings float to the surface, cook them for another 3-4 minutes, gently stirring occasionally to prevent them from sticking to the bottom. Use a slotted spoon to remove them when done.

Ingredients: Salt, Water
Use a large pot with a wide bottom and a slotted spoon. The dumplings are cooked when they float to the surface, and the dough becomes slightly shiny and elastic. Do not cook longer than specified, as the filling may lose its consistency.

Serving

9

Transfer the cooked pierogi to a warmed plate. If you like, melt butter in a small pan and gently fry the pierogi for 1-2 minutes on each side until they turn golden — this is optional, but it adds a nice crunch. Before serving, sprinkle powdered sugar to taste.

Ingredients: Butter, Powdered sugar
For frying, use a non-stick pan with a diameter of 24-28 cm. If serving for very small children, serve without frying to reduce fat. Additionally, you can add fresh mint for decoration.
10

Arrange the dumplings on plates so that the colorful strawberries are visible when cut. Serve warm; you can add a little sour cream on the side or natural yogurt for children who enjoy creamy toppings.

Ingredients: 18% cream, Strawberries
Use flat dessert plates or small dinner plates. Serve immediately after preparation, as fresh dumplings are the best — soft dough and juicy filling.

Fun Fact

💡

Pierogi with sweet filling have a long tradition in Poland — summer fruits, such as strawberries, were often used in the cooler regions of the Masurian Lakes as a quick sweet dish for children after working in the fields.

Best for

letni obiad piknik obiady dla dzieci rodzinne spotkanie

Tips

🍽️ Serving

Serve the pierogi hot or slightly warm. They are often served to children with a spoonful of sour cream on the side or with a bit of melted butter. For older ones, you can add fresh mint or basil leaves for contrast. To make it easier for small children to eat, cut the pierogi in half — this way the filling is visible.

🥡 Storage

Cooked pierogi can be stored in the refrigerator in a closed container for up to 24 hours. To reheat, drop them into boiling water for 1-2 minutes or sauté in a pan with butter for 2-3 minutes on each side. Raw pierogi can be frozen laid out on a baking sheet (without touching) for 1-2 hours, and then transferred to a bag — cook without thawing for 5-6 minutes after they float.

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