Pierogi or “pot stickers” are such a great cold weather meal. They are filling and warming as well as the house smelling nice while everything is being prepared. Once you have made them a couple of times, you will find that they are not so difficult to make, and not even very time consuming. I think these lentil pierogi are my favorite.
Serving Size: 4
for the dough:
- 3 cups all-purpose flour, plus flour for dusting the work surface
- 1/2 teaspoon salt
- 1/4 cup sunflower oil
- 1 cup warm water
for the filling:
- 1 cup green lentils
- 2 carrots, peeled and cut into small cubes
- 3 springs parsley, chopped
- 1 celery stalk, cleaned and sliced, cut into small cubes
- 2 medium onions, chopped finely
- 2 tablespoons oil
- 2 cloves garlic, minced
- 3 cups water
- 1 vegetable bouillon cube
- 1 bay leaf
- pinch chili flakes
- to make the dough: Place the flour in a large bowl.
- Add the salt and whisk to mix.
- Add the oil and warm water.
- Using a mixer, blend to a smooth dough.
- Allow the dough to rest for 30 minutes while you make the filling.
- to make the filling: Prepare the vegetables.
- Heat the oil in a medium saucepan.
- Add the carrots and begin to sauté.
- Add the onions, garlic and celery and continue to sauté until the onions begin to soften.
- Add the lentils and stir to mix.
- Add the water and the vegetable bouillon cube and bay leaf.
- Stir to mix well.
- Bring the mixture to a boil, then turn the heat down to a soft simmer.
- Cook until the lentils are soft and the liquid has been absorbed.
- When the lentils are done, remove from the heat and set aside to cool slightly.
- to make the pierogi: Roll out the dough on a lightly floured surface.
- Cut 12 circles from the dough.
- Fill each circle with a tablespoon of lentil mixture.
- Fold the circle in half and crimp the edges. Alternatively you can also use a pierogi or empanada form.
- Bring a pot of lightly salted water to boil.
- Cook 3 or 4 pierogi at a time so as not to overcrowd the pot.
- When the pierogi are done, remove from the pot and place in a dish allowing the water to drain off.
- Sometimes we enjoy the pierogi just boiled, served with a sauce. Other times, we take one further step and lightly fry the pierogi so they are crispy on the outside. We served these pierogi lightly fried with a mushroom sauce and some fried onions as garnish.
The mushrooms sauce was made from sautéed sliced mushrooms, and a mixture of tamari sauce, water, a pinch of salt and 2 teaspoons of cornstarch to thicken into a sauce.