After a Polish friend of ours introduced us to Pierogi, the cogs in our minds started whirring…
Pierogi are a traditional Polish dumpling found throughout Central & Eastern Europe. A lovely light dough that is super easy to make serves as a platform to deliver either sweet or savoury fillings.
In this example, we decided to fill our dumplings with a veggie Rogan Josh, we chose to finely chop the veg so it filled the pierogi nicely, otherwise, we followed the usual instructions for the kit, simmered it for an extra ten minutes to reduce the liquid.
These make a wonderful side, a portable snack for lunch or main meal.
What You Need
500g Poznanska flour (a.k.a. Wheat Flour Type 500) – Find this in your local deli/baker/polish food store
2 Tbsp. Turmeric – completely optional, but adds a lovely rich colour.
1 Tbsp. Panch Puram – again optional, substitute for black onion seeds or similar, adds a nice texture and crunch to the dumpling.
300ml hot water
How To Do It
Pour 450g flour onto your work surface (save 50g some to roll with – so doesn’t stick).
Sprinkle your optional spices into the flour and mix together.
Make a hole in the top of your flour/spice pile and gradually add your hot water, see images to support our weak description! Use a knife to ‘chop’ the water into the flour and add more as it absorbs. The dough should be moist and firm and hold its shape after kneading.
Rest the dough, covered in a bowl for 30 mins.
Start to roll the dough (add a little more water if it is tough to work) use your remaining flour to dust your surface to stop the dough from sticking.
Roll to 1-2mm thickness, not too thin.
Cut with a 13cm cutter (or a spare plant pot if that’s all that available), in this example, we ended up with ten dough circles.
Start a large pan of water boiling.
Grab a dough disc, moisten around the perimeter – this will help them seal.
Spoon in your curry mixture, 1 heaped tbsp. was plenty to fill these.
Seal the dumpling into a standard pasty shape then use your middle and index finger, along with your thumb to pinch the seam closed and achieve the traditional clam shape – see pics!
Your Pierogi need a quick boil to cook the dough, this should take 4-5 minutes, the larger the longer. Once they float allow them to simmer for a further minute then remove.
If you’ve made extra, this is the time to stash them away for future consumption!
The final step, shallow fry your dumplings on a medium heat to finish them off!
We served ours with a greek yoghurt and coriander dip – ‘Piękny!’ (Beautiful!)
As always, we’d love to see them if you give them a go!