Today I prepared Polish stuffed dumplings, pierogis. Very nice little snack, but although simple to make, it still takes some time to prepare, so it would be good idea to create more at once and freeze them for later use. Today I just made a test batch to see how stuff works. These were tasty as well but next time I think I’ll improvise a little bit more with fillings and create bigger dough.

Based on these recipes:

http://www.sbs.com.au/food/recipes/potato-and-cheese-dumplings-ruskie-pierogi

http://www.instructables.com/id/Pierogies-Where-polish-tradition-meets-polish-ve/

Pierogi
 
Ingredients
  • DOUGH:
  • 5 dl of wheat flour
  • about 1,5dl or warm water
  • pinch of salt
  • FILLING:
  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • ½ dl nutritional yeast
  • oil for frying
  • salt & pepper
Instructions
  1. Mix flour and salt in a bowl, add water slowly. Mix with your hand at the same time.
  2. Try to make the dough soft but not sticky.
  3. Set the dough aside once ready.
  4. Boil potatoes on a sauce pan until they are soft. Drain and mash once they are ready.
  5. While waiting for potatoes to boil, cook onions and garlic with oil on a frying pan. Season with salt and pepper.
  6. Mix mashed potatoes, onions and nutritional yeast.
  7. Lightly dust working surface with flour.
  8. Roll out the dough until it's about 2 mm thick.
  9. Make circles out of dough, approximately 10 cm in radius.
  10. Place 1 tbsp of filling in the center of each circle.
  11. Close the circles, make half moons. Make sure that the edges are closed tightly.
  12. Boil salted water in a large saucepan.
  13. Cook pierogis until they have risen to the surface.
  14. (Set pierogies aside and let them dry well if you want to freeze them, so that they won't stick to each other.)
  15. Cook on a frying pan, using medium heat, until they get nice golden brown color.
  16. Serve with your favorite dip.

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