I love pierogi. So much. This morning I woke up and decided to make few for lunch. Usually to make pierogi you have to have to take few days off ;) <joke> ..... Is very slow work, but, because I made only few ( I think it was 10 ), it took me short while to do it.
Dough
3/4 - 1 cup of flour
2 warm spoons of water
2 spoons of non dairy yogurt
2 teaspoons of oil
herbs
oil for cooing
stuffing
1/2 of small onion
4-5 mushrooms
1/3 aubergine
small carrot
1/3 of a cup of boiled black rice.
Go to shop and get some hummus or make it, hummus is perfect for that recipe of pierogi <3
Make dough first.
Sieve the flour through a sieve, add salt, oil, yogurt water (preferably hot). Mix the dough with a spoon and gently knead, adding more water or four if needed to get soft, elastic dough after about 4-5 minutes of kneading. Cover with a cloth and leave to cool. Leave it for 30 minutes aside.
Wash, prepare and slice all vegetables. Fry in a pan, starting from onion, then adding mushroom and aubergine and carrot at the end, to have more raw texture and nice color. ( To cut carrot I used julienne peeler ) .
Take your dough, divide for smaller parts, roll it out gently. On a rolled dough put cookie cutter and cut circles, and, by using a small spoon or fork, put inside a small bit of stuffing, cover with dough and and use fork to close it by pushing in edges around the inside stuffing.
In a separate pan boil some water with salt and 2 tb spoons of oil. Boil on small-medium heat pierogi for 4-5 minutes after departure. Take out each piece, put on strainer for pasta, you can cool it with a bit of cool water, let it drain.
Get hot pan with a bit of oil and fry every piece for 2-3 minutes each side. Use more oil when needed. And this is how is done !! :) ENJOY !! :)
Dough
3/4 - 1 cup of flour
2 warm spoons of water
2 spoons of non dairy yogurt
2 teaspoons of oil
herbs
oil for cooing
stuffing
1/2 of small onion
4-5 mushrooms
1/3 aubergine
small carrot
1/3 of a cup of boiled black rice.
Go to shop and get some hummus or make it, hummus is perfect for that recipe of pierogi <3
Make dough first.
Sieve the flour through a sieve, add salt, oil, yogurt water (preferably hot). Mix the dough with a spoon and gently knead, adding more water or four if needed to get soft, elastic dough after about 4-5 minutes of kneading. Cover with a cloth and leave to cool. Leave it for 30 minutes aside.
Wash, prepare and slice all vegetables. Fry in a pan, starting from onion, then adding mushroom and aubergine and carrot at the end, to have more raw texture and nice color. ( To cut carrot I used julienne peeler ) .
Take your dough, divide for smaller parts, roll it out gently. On a rolled dough put cookie cutter and cut circles, and, by using a small spoon or fork, put inside a small bit of stuffing, cover with dough and and use fork to close it by pushing in edges around the inside stuffing.
In a separate pan boil some water with salt and 2 tb spoons of oil. Boil on small-medium heat pierogi for 4-5 minutes after departure. Take out each piece, put on strainer for pasta, you can cool it with a bit of cool water, let it drain.
Get hot pan with a bit of oil and fry every piece for 2-3 minutes each side. Use more oil when needed. And this is how is done !! :) ENJOY !! :)