Magda's Cauldron

If you live abroad, you learn that some fruits just get lost in translation. In Poland, we don’t just have one word for cherries. We have two: wiśnie for sour cherries and czereśnie for sweet ones. When they’re in season, both deserve their place on the table.

I’ll be honest. As a kid with a serious sweet tooth, I always picked czereśnie. Wiśnie were just too sour. But lately, something has changed. I couldn’t wait to make these pierogi.

They’re juicy, bursting with flavour, and just look at that deep ruby filling. I guess that’s what they call an acquired taste. Add a dollop of sour cream or yogurt,  some toasted almonds, and a drizzle of honey…

In Poland, not every lunch is savory. Sometimes, summer tastes like sour cherry pierogi.

What about where you live? Can you buy fresh sour cherries?

Sour cherry pierogi (pierogi z wiśniami)

• Servings: Around 30-50 pierogi
• Prep Time: 45-60 minutes
• Cook Time: 15 minutes
• Difficulty: medium
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Juicy sour cherry pierogi with a tart-sweet ruby filling, finished with sour cream, toasted almonds, and honey.

Filling

• 400-500 g sour cherries

Dough

• 250 g all-purpose flour
• 140 g very hot, but not boiling water (around 90°C)
• 20 g canola oil
• 1/2 teaspoon salt
• Extra flour for dusting

Topping

• a few dollops of sourcream or thick yoghurt
• 2 Tbsp roasted almonds, chopped
• a drizzle of honey

Filling

1. Pit the cherries and set aside.

Dough

1. Make the dough: In a bowl, mix flour and salt. Add the very hot water and oil, then stir with a spoon until it comes together.
2. In case the dough is too dry add more water, until it comes together well.
3. Knead: When cool enough to handle, knead on a lightly floured surface for 5–7 minutes, until the dough is smooth and elastic. You can use stand mixer if you prefer. Cover and rest for 20–30 minutes.
4. Roll out the dough: Divide the dough into 2 pieces. Roll out one piece at a time to about 2–3 mm thickness on a floured surface.
5. Cut circles: Use a glass or cutter (about 7–8 cm) to cut circles from the dough.
6. Fill: Place a 3 cherries in the centre of each circle. Do not overfill.
7. Seal: Fold the dough over the filling to form a half‑moon and pinch the edges well, making sure there are no gaps. You can crimp the edge for a traditional look.
8. Cook: Bring a large pot of salted water to a gentle boil. Add pierogi in batches, stir once so they don’t stick, and cook for 2–3 minutes after they float to the surface.
9. Serve: Drain gently and serve straight away with sourcream or yoghurt, sprinkled with almonds and drizzled with honey.