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Toss the strawberries with the vodka and 2 tablespoons of sugar. Cover and marinate in the fridge if making in advance by several hours; otherwise just leave on the counter for up to an hour.
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Toss the strawberries a few times while they are marinating.
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Using a slotted spoon, place the equivalent of 1 whole strawberry (in pieces) on each circle of pasta dough. Fold the pasta over and crimp along the edges to seal.
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Place in lightly salted boiling water. Once the pierogi float, let boil for 5 minutes before removing to a cooling rack.
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Fry in butter over medium high heat until lightly browned on both sides.
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Sift powdered sugar over the fried pierogi.
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Applebaum serves them with sour cream and brown sugar but I preferred this sauce:
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Once you have folded all of the pierogi, place the remaining strawberries and liquid into a small saucepan. Bring to a boil. Add sugar to taste, with a tablespoon of confectioners' sugar. Boil for 10-15 minutes, until thickened. Serve over the fried pierogi with a dollop of whipped cream.