Pierogi with fruit
These can be made with blueberries, sour or sweet cherries, diced apples, or very thick preserves.
Old Polish Traditions
dough Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking   Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.
14 oz flour Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
fruit mix
1 tablespoon fine breadcrumbs
1 tablespoon sugar
butter melted   Serve immediately
Serve with sugar and sour cream
See also sweet cheese pierogi. And then there are the savoury pierogi: Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi.