Popular Polish dumplings with a red lentil filling.
30 – 60
30 – 60
boiled hot water
medium size onions, chopped
garlic clove, minced
salt, pepper, oregano to taste
Boil the lentils in a pan filled with water.
Cook until the lentils are soft and the liquid has been absorbed.
Stir fry the onion and mushrooms.
Add in the minced garlic and spices (salt, pepper, oregano). Mix it all together well.
Place the flour on the table.
Add hot water and blend it into a smooth dough.
Roll out the dough on a lightly floured surface.
Cut circles using a cup or glass.
Fill each circle with a tablespoon of lentil filling.
Fold the circle in half and crimp the edges.
Boil a pot of salted water.
Cook around 10 pierogi (dumplings) at a time for approximately 3 – 5 minutes.
When the pierogi start to float on the surface it means they are done. Remove them from the pot and place in a dish, allowing the water to drain off.
Pierogi can be enjoyed just boiled, served with a sauce or a further step can be taken to fry them a little bit, so that they are crispy on the outside.