Make this tempting vegetarian Polish pierogi at home
Pierogi are a cornerstone of Polish cuisine, cherished for their savory fillings and flexibility. Originating in Poland, these dumplings have won hearts globally, with vegetarian and eggless options broadening their appeal. Typically featured at celebrations and family meetups, pierogi symbolizes cultural togetherness. Embrace the tradition of making these delightful parcels at home and let's begin the culinary journey.
Gather the following ingredients
For the dough, combine two cups of all-purpose flour, a half teaspoon of salt, three-quarters of a cup of warm water, and two tablespoons of vegetable oil. For the filling, take one cup of mashed potatoes, half a cup of grated vegetarian cheese, one finely chopped onion sauteed to a golden brown, and season with salt and pepper to your liking.
Preparing the dough
In a large bowl, combine two cups of all-purpose flour with half a teaspoon of salt. Gradually mix in three-quarters of a cup of warm water and two tablespoons of vegetable oil. Work the mixture into a smooth dough, adjusting with more flour or water as needed. Knead on a floured surface for five minutes until the dough is elastic.
Making the filling
Begin by combining one cup of mashed potatoes with half a cup of grated vegetarian cheese in a bowl. To this, add the sauteed onions, ensuring they are golden brown for full flavor. Season the mix with salt and pepper to taste. Stir all components together until the filling is well combined and has a consistent texture throughout.
Shaping pierogi
Roll out your dough on a floured surface until it's about an eighth of an inch thick. Use a round cutter or glass to cut out circles from the dough. Place about one tablespoonful or less (depending on size) of filling onto each circle's center—fold over into semi-circles sealing edges tightly by pressing down with your fingers or using fork tines.
Cooking pierogi
Place a large pot of water on the stove, add a sprinkle of salt, and bring to a boil over medium-high heat. Drop pierogi in carefully, ensuring not to overcrowd the pot. Cook them for three to four minutes. Once they float to the top, they are done. Remove each pierogi with a slotted spoon and arrange them on a serving plate.
