Cherry Pierogi: Homemade Dumplings with Cherry Filling

Cherry pierogi are soft dumplings filled with cherries and gently boiled until tender. This version uses a simple egg-free dough and a filling made with pitted sour cherries, sugar, and a little cornstarch to help thicken the juices.

Serve them warm with melted butter and sour cream for a sweet lunch or dessert. Similar cherry-filled dumplings are also known as Ukrainian varenyky.

Servings: 4
Yield: approximately 24–28 pierogi
Preparation: about 60 minutes, including 30 minutes of dough resting
Cooking: about 15 minutes for several batches
Total: about 75 minutes

Ingredients

For the dough

• 300 g all-purpose flour, plus extra for dusting
• 150 ml warm water, plus 1–2 tablespoons if needed
• 1 tablespoon neutral oil
• 1/2 teaspoon fine salt

For the cherry filling

• 400 g pitted sour cherries
• 50 g granulated sugar, adjusted to taste
• 1 tablespoon cornstarch

For frozen cherries, the 400 g weight is measured after thawing and draining.

For cooking and serving

• Salt for the cooking water
• 30 g unsalted butter, melted
• 120 g sour cream

How to Make Cherry Pierogi

1. Make and rest the dough

Mix the flour and salt in a bowl. Add the warm water and oil, then stir until a rough dough forms.

If dry flour remains, add extra water a teaspoon at a time. The dough should feel supple without becoming sticky.

Knead for 7–10 minutes until smooth. Cover with an inverted bowl or a clean, slightly damp towel and leave to rest for 30 minutes.

2. Prepare the filling

Drain the pitted cherries well. If using frozen cherries, thaw them first, drain, and then weigh out 400 g. Cut large cherries in half.

Mix the sugar and cornstarch in a separate small bowl. Keep this mixture separate from the cherries until you fill each dumpling. Mixing everything in advance draws juice out of the fruit and makes sealing more difficult.

3. Roll and cut the dough

Divide the dough in half and keep one piece covered.

Roll the other piece on a lightly floured surface to about 2 mm thick. Cut out circles using an 8 cm cutter or a glass.

Repeat with the remaining dough. Gather the scraps, cover briefly if they resist rolling, and roll them again.

4. Fill and seal

Place 2–3 cherries in the center of a dough circle, depending on their size. Add about 1/2 teaspoon of the sugar and cornstarch mixture.

Fold the dough into a half-moon. Gently press out trapped air, then pinch the edges firmly closed.

Keep cherry juice and flour away from the sealing edges. If an edge feels dry, moisten it very lightly with water before sealing.

Place the shaped pierogi on a lightly floured tray and keep them covered while you work.

5. Boil in batches

Bring a wide pot of lightly salted water to a gentle boil.

Add a small batch of pierogi, leaving room for them to move. Stir gently after adding them to prevent sticking.

Once the pierogi float, cook for another 2–3 minutes. The exact time depends on the dough thickness and dumpling size, so test one before removing the batch. The dough should be tender and cooked through, with no raw flour layer.

6. Serve

Lift the pierogi out with a slotted spoon and let excess water drain away.

Toss gently with melted butter to prevent sticking. Serve warm with sour cream.

Fresh or Frozen Cherries?

Both work. Sour cherries give a tart filling that balances the sweetened dough parcels and rich toppings.

If using sweet cherries, start with less sugar. For frozen cherries, thaw and drain thoroughly before filling the dumplings.

Avoid pouring collected cherry juice into the filling: excess liquid can make the seams difficult to seal.

Tips for Well-Sealed Pierogi

• Keep unused dough covered so it does not dry out.
• Avoid overfilling; leave enough clean dough around the edge to seal.
• Pinch the entire seam firmly, checking both corners.
• Maintain a gentle boil rather than vigorous bubbling.
• Cook in batches so the dumplings have room to move.

Freezing Uncooked Pierogi

Arrange uncooked pierogi in a single layer on a lightly floured tray without letting them touch.

Freeze until firm, then transfer to a freezer bag or container. Cook directly from frozen in gently boiling water. Allow extra cooking time and test one to make sure the dough and filling are heated through.

The main image is an AI-generated illustration of the dish.