Considered by many to be the national dish of Poland, Pierogi are dumplings filled with a variety of fillings.
From sweet to salty and spicy, Pierogis come in many forms. This simple recipe is for potato and onion filled dumplings - great for vegetarian and vegan families.
Part 1: Filling
10 medium potatoes
3 large onions
Salt, Black Pepper + Vegeta for seasoning
- Peel potatoes, chop into small pieces and boil with salt until soft.
- Fry finely diced onions until golden seasoning them with Vegeta half way through
- Mash or blend potatoes and onions together until all lumps are gone
- Add salt and pepper for seasoning
Part 2: Dough
4 cups of plain flour
1/2 cup of water
1 teaspoon of olive oil
A solid pinch of salt
- Place flour in a mixer bowl and add water
- Using the dough hooks knead the dough for 10 minutes
- Place the dough on a floured bench-top
- Knead by hand until the dough springs back when depressed
- You may need to add more flour as you knead, if the dough is too sticky.
- Using a rolling pin, roll our the dough to 1mm thickness
- Cut out as many circles as will fit on the rolled out dough.
- Save the cut-offs, they can be kneaded and rolled out again!
- Keep the left over dough wrapped in glad wrap and in the refrigerator
- Lightly stretch a circle of dough between your finger and place 1/2 to 1 teaspoon of filling in the centre.
- Fold in half ensuring the fill-ing does not spill over the edges.
- Pinch the two halves together tightly and place on a floured tray or board.
Part 2: Cooking and Frying
- To cook, boil water in a pot.
- Ensure the water boiling before placing each batch.
- Do not overcrowd.
- Gently stir to avoid pierogi sticking to the bottom of the pot
Pierogi are ready when they float to the surface.
Ready to eat - or can crisped on a frying pan with a dollop of margarine.
Serve and ENJOY!
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