Poland on your plate: Cook these tempting Polish potato dumplings
What's the story
Polish potato dumplings, known as pierogi, are a staple in Eastern European cuisine. This dish has a rich history, often served during festive seasons and family gatherings. It's a versatile recipe that can be adapted to various tastes and preferences. Today, we're focusing on a vegetarian and eggless version of these delightful dumplings. So, let's get cooking!
Ingredients list
Gather the following ingredients
To prepare these vegetarian Polish dumplings, you'll need two cups of all-purpose flour, one cup of warm water for the dough, and four large potatoes that have been peeled and boiled. Additionally, finely chop one onion and saute it in two tablespoons of olive oil until golden. Combine these with the potatoes, adding salt to taste and a dash of black pepper for seasoning.
Step 1
Prepare the dough
In a large mixing bowl combine two cups of flour with a pinch of salt. Gradually add one cup of warm water to the flour while stirring continuously until a dough forms. Knead the dough on a floured surface until smooth and elastic—about eight minutes. Cover with a clean cloth and let it rest for 30 minutes.
Step 2
Make the filling
Mash the boiled potatoes to a smooth texture. In a skillet on medium heat, saute the chopped onion in olive oil until it turns golden brown. Combine this onion with the potatoes, mixing well. Season the blend with salt and a dash of black pepper to taste. Before you start assembling the dumplings, ensure that this filling is allowed to cool.s
Step 3
Assemble dumplings
Roll out your rested dough on a floured surface until it is about an eighth of an inch thick. Cut out circles using a glass or cookie cutter—around three inches in diameter works well. Place a spoonful of potato filling onto each circle's center then fold over to create half-moons; seal edges by pressing with your fingers or a fork.
Step 4
Cook dumplings
Heat a large pot of salted water to boiling and gently place the dumplings in, cooking in batches to avoid sticking. Stir occasionally and avoid overcrowding, which can cause breakage. They're done when they float to the top, usually in three to five minutes. Serve the dumplings hot, optionally garnished with fresh herbs. Enjoy your meal!