Recipe: Guests coming over? Serve this vegetarian Polish pierogies dish
Pierogies are a staple of Polish cuisine with a history that stretches back centuries. These dumplings are traditionally filled with a variety of ingredients including cheese, potatoes, and sauerkraut. As a vegetarian and eggless variant gains popularity, it maintains the dish's cultural essence while catering to diverse dietary preferences. Let's get cooking and bring a taste of Poland to your kitchen.
Gather the following ingredients
To make approximately 30 pierogies, you will need two cups of all-purpose flour, one cup of warm water, one tablespoon of vegetable oil, and a pinch of salt for the dough. For the filling, gather two cups of mashed potatoes (cooled), one cup of grated cheddar cheese, salt and pepper to taste, and optionally some finely chopped onions for added flavor.
Prepare the dough
In a large mixing bowl, combine two cups of flour with a pinch of salt. Gradually add in one cup of warm water and one tablespoon of vegetable oil while stirring continuously. Knead the mixture on a floured surface until it forms a smooth and elastic dough. Cover it with a clean cloth and let it rest for about 30 minutes.
Prepare the filling
While the dough rests, concoct the filling by thoroughly mixing two cups of cooled mashed potatoes with one cup of sharp grated cheddar cheese. If you prefer an aromatic touch, lightly saute finely chopped onions until they turn translucent and blend them into the potato-cheese mixture. To finish, season with salt and a generous twist of pepper, tailoring the flavors to your personal taste.
Assemble pierogies
Flatten the rested dough on a floured counter to one-eighth inch thickness. Use a round cutter to stamp out circles. Place a spoonful of potato-cheese filling in the center of each. Fold the dough into a half-moon shape over the filling, and press the edges firmly together, ensuring they are tightly sealed and no filling escapes.
Cook the pierogies
Bring a large pot of salted water to a boil. Gently place pierogies in the water in batches, making sure they don't stick together. Once they float to the top, let them cook for another two minutes before removing them with a slotted spoon. Serve hot with your choice of toppings such as sauteed onions or sour cream substitute.
