Pierogi Dumplings without eggs

Pierogi dumplings are the most popular Polish dumplings and find a place in my recipe diary. I just love to make and eat them!

There are several Pierogi recipes from sweet to savory. The meat Pierogi recipe is very popular as is the potato Pierogi. The fruit filled Pierogi are not far behind though.

This is an eggless recipe and features two types of savory filling…. The potato filling and the mushroom filling.

The recipe has 3 parts…the dough, the filling and the assembly of the Pierogi. The dumplings may be served boiled but if you go a step further and fry them, then they become nice golden and crispy too.

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Pierogi Dumplings                          Makes 30 to 32

Ingredients:

For the DOUGH

All purpose flour – 2 cups

Vegetable oil – 1 ½  tblsp

Salt – 1 tsp

Hot water – ½ cup + a little extra

For the CARAMELIZED ONIONS

Onions (finely chopped) – 4 medium

Oil – 2 tblsp

Salt – ¼ tsp

For the MUSHROOM FILLING

Button mushrooms (chopped finely) – 1 ½ cups

Shitake mushrooms (hydrated and chopped finely) – ¾ cups

Caramelized onions -  about 2 tblsp

Garlic (chopped finely) – 4 to 5 cloves

Pepper powder and Salt – to taste

Chili sauce – 1 tsp

Oil – 1 tblsp

For the POTATO FILLING

Boiled potatoes – 4 medium

Chives or onion greens (chopped) – 1 tblsp

Fresh cream – 2 tblsp

Caramelized onions – 1 tblsp

Salt and pepper – to taste

Cheese (grated) – 2 tblsp

To cook the PIEROGI

Water – in a large pan

Oil + Butter – for frying

Method:

1.    Take the flour in a large bowl and add in the salt and oil. Mix well. Add in ½ cup of hot water and mix well. If needed add in 1 to 2 tblsp of extra water and knead to form a smooth dough. Cover and keep aside for 10 to 15 mins.

2.    To make the caramelized onions, heat the oil and cook the onions on medium heat. Add salt and cook till they are lightly caramelized. Keep aside.

3.    TO make the mushroom filling. Heat oil in a pan and add in the caramelized onions and garlic. Cook briefly. Add in the mushrooms and season with salt and pepper. Cook till the mushrooms become tender. Add in the chili sauce. Mix well. Keep aside.

4.    To make the potato filling, mash the potatoes while still hot. Add in some chopped chives or onion greens, fresh cream, caramelized onions and grated cheese. Season with salt and pepper. Mix to combine thoroughly.

5.    To make the Pierogi, knead the rested dough lightly. Divide it into 3 parts and form balls. Roll out each ball very thinly. Use a cookie cutter or a bottle cap of 3 inch diameter to cut out circles.

6.    Place sufficient amount of filling at the center of each circle. Fold in half to form a half moon shaped dumpling. Press the edge to seal it then pinch or press with your fingers to give it a scalloped finish. You could use a fork to press and seal the edge as well.

7.    Boil water in a large pan, season  it with salt. Once the water comes to a roaring boil, drop in the dumplings one by one. They will sink at first and then float to the top. Once all of them float up to the top, cook for a minute and then take them out.

8.    Heat some oil and butter in a pan. Fry the Pierogi on both sides till golden and crispy.

9.    Sprinkle with chopped chives or onion greens. Serve with caramelized onion and a yogurt dip.

© Rinki’s Kitchen