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Plum Pierogi with Plum Sauce

These are a traditional Polish treat, created in a vegan way to be enjoyed warm on a cold winter’s day.

Plum Pierogi with Plum Sauce

Serving Size: 4


for the dough:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 1/2 cup water

for the filling and sauce:

  • 6 nice sweet ripe plums
  • 3 tablespoons sugar (divided)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon allspice
  • splash lemon juice
  • 1 teaspoon cornstarch

Plum Pierogi with Plum Sauce


Mix the ingredients for the dough and allow to sit, covered for 15 minutes.
Slice 4 of the plums in thin slices.
Place the sliced plums in a small saucepan.
Add 1 tablespoon sugar and the spices with about 3/4 cup of water.
Bring to a soft simmer and cook until the plums are soft and there is a nice smooth sauce.
Mix the lemon juice with the cornstarch and perhaps a bit more water.
Add to the cooked plums to thicken the sauce.
When the sauce is thick and clear, turn the heat down and keep warm on a low heat.

Plum Pierogi with Plum Sauce

Make 8 small balls from the dough.
Roll the balls out to form small circles, about 1/4 of an inch thick.
Slice the remaining plums in eights.
Place 2 slices of plums with a 1/2 teaspoon of sugar on the center of the circle.
Fold the circle over and crimp he edges closed.
Bring a pot of water to boil.
Put the plum pierogi in the boiling water and cook until they begin to float – about 3-5 minutes.
Remove with a slotted spoon.
Serve the plum pierogi with some of the plum sauce.

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4 Responses to “Plum Pierogi with Plum Sauce”

  1. janet says:

    I love sweet perogies. I have had blueberry and strawberry dessert preogies but never plums. I will have to wait until the next plum season to try these out, but I will salivate in the meantime looking at your photos. :)

  2. Chris says:

    He he he, oh Janet..that’s a long time t be salivating- perhaps have a different one to tide you over til then. We also have another sweet pierogi Apple pierogi with caramel sauce…and raspberries.
    That could get you through until plum time, and actually, I haven’t tried making them but I bet a cranberry pierogi would be good too. Hmmm, you’ve got me dreaming about all kinds of pierogi now…. :-0

  3. Roxan says:

    Ooo, this looks so good! I’ve never had a pierogi before. Is it kind of like an empanada?

  4. Chris says:

    Hi Roxan,
    Thank you for your question- Are you familiar with “pot-stickers”? They are almost the same…just boiled in water like gnocchi, and not fried in a pan.
    There are both sweet pierogi and savory ones. Vegan savory ones are usually made from mushrooms or cabbage either red or white or from sauerkraut also.
    They a kind of a pasta dough, that are made in the shape of a empanada and boiled. All vegan sorts (sweet or savory) are very tasty :-)

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