Recipe-o'-clock: It's Polish pierogi on the menu
What's the story
Pierogi, traditional Polish dumplings, have been a staple of Eastern European cuisine for centuries. Starting as peasant food, they've risen in popularity across social and regional lines.
These dumplings are typically filled with potatoes, cheese, or fruits.
Embracing inclusivity, we're adding a vegan twist to this classic dish, making it enjoyable for all culinary enthusiasts.
Let's begin cooking!
Ingredients list
Gather the following ingredients
For the dough, mix two cups of all-purpose flour with one-half teaspoon of salt, then add three-quarters cup of warm water gradually.
For the filling, blend one cup of cooled mashed potatoes with one-half cup of golden-brown sauteed onions, one teaspoon of garlic powder, salt, and pepper.
You'll also need extra flour for rolling and olive oil for frying.
Step 1
Preparing the dough
Combine all-purpose flour and salt in a large bowl.
Gradually pour in warm water, stirring until a dough starts to form.
When it thickens beyond spoon-stirring, transfer to a floured surface.
Knead by hand for about five minutes until it's smooth and elastic.
Cover the dough with a kitchen towel and let it rest for a minimum of 30 minutes.
Step 2
Making the filling
As the dough rests, prepare your filling.
In a bowl, blend the cooled mashed potatoes with sauteed onions.
Season with a teaspoon of garlic powder, salt and pepper to your liking.
Stir well until the mixture is uniform and the spices are evenly distributed.
This ensures each pierogi will be filled with a perfectly seasoned potato mixture, ready for shaping into delicious dumplings.
Step 3
Shaping pierogi
Once the dough has rested, split it in half.
On a floured surface, roll one half until one-eighth inch thick.
Cut circles using a round cutter or glass, roughly three inches wide.
Spoon a tablespoon of filling into the center of each circle.
Fold into half-moons and press edges together firmly with fingers or fork tines to seal.
Step 4
Cooking pierogi
Begin by filling a large pot with water, lightly salted, and set it on medium-high heat to boil.
At the same time, take a skillet and pour in olive oil to just cover the bottom.
Warm this over medium heat.
These simultaneous steps prepare for both boiling and frying the pierogi, ensuring that each cooking station is ready for use at the right moment.