Pierogi (dumplings) are a very traditional dish made from dough and some kind of filling. In Poland, you can find hundreds of different versions. They can be filled with mushrooms, cabbage, minced meat, cheese, potatoes or even strawberries if you want the sweet version. Dumplings are cooked in a salty water and served directly from it. Or they can be fried afterward. I love the fried version because they have the yummiest crispy crust on them 🙂 And when the top is sprinkled with baked onion I can’t stop eating them 🙂
Today I will show you my own “mastered” version of Polish Pierogi’s 🙂 My dough is super elastic and the filling is vegan-friendly. But as I said at the beginning, they can be filled with whatever you like. So get creative 🙂
Easy, traditional Polish Pierogi (dumplings), VeGaN Style
Easy, traditional Polish Pierogi (dumplings), VeGaN StyleCourse: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy
500g of all purpose flour (I used a 450 one)
1/2 tbs of salt
60ml of vegetable oil
200ml of hot boiling water (boiled and left to cool for 3-5 minutes)
500g of sauerkraut, rinsed in a cold water and chopped into small pieces.
250g of mushrooms (I used white Champignons) chopped into small cubes
3 tbs of olive oil
2 onions, chopped into small cubes
Bunch of fresh parsley, finely chopped
Salt & black pepper for seasoning
1 spring onion (but only the green part) chopped into thin slices under a 45° angle. You will need it for decoration 🙂
- DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
- Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
- Meanwhile, you can make the filling.
- FILLING: In a pot heat up 2 tbs of olive oil and add 3/4 of the chopped onions. Fry until golden brown and then add the sauerkraut. Cook together around 10 minutes, or until the sauerkraut will get softer. Then take out from the pot and set aside to cool a bit.
- In the same pot heat up 1 tbs of olive oil and then add the mushrooms. Roast until golden brown or until all the water will evaporate.
- Mix the sauerkraut with the mushrooms and parsley. Season with salt and pepper and mix well.
- PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare 🙂 ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
- Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
- Cook in a salty water for around 7-8 minutes. If you want the fried ones, drain them well after cooking and set aside for 5 minutes. Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.
- Sprinkle on top with the chopped spring onions.
- Enjoy 🙂