Russian Dumplings?

The most well known classic Polish dish - PIEROGI or, as they are known in the English speaking countries - dumplings.

The name Ruskie Pierogi is translated as Russian Dumplings, which rather suggest that they are coming from Russia. But this is a misguiding name. In fact the first part of the name should be translated to English as Ruthenian, not Russian, as this type of pierogi originates from the region Red Ruthenia or Red Rus. That particular region, which partially still belongs to the south- east of Poland, used to be Poland for centuries. 

But due to various historical events (this blog is not about it, so I will not bore anyone 😂) that part of Poland became Ukraine, but Ruskie Pierogi stayed with Poles 👍

Almost everyone who visits Poland have the chance to try some type of pierogi. The filling in them can be  curd cheese/potatoes/onion, like in Ruskie, but also very traditionally it can be meat, wild mushrooms or sauerkraut with wild mushrooms. And yes, they are also sweet versions - pierogi filled with blueberries, strawberries or sour cherries. Yum! They are also different combination depends on the region.

Not to mention many modern variations, which I am fan of, like lentils instead of meat. 

So yes, the sky is your limit with pierogi fillings.

The dough has also many alternatives, as everyone in Poland tries to be more clever then the next door neighbour 😄, but the most popular is the one made with hot water. My favourite because it is the most pliable and very strong, so it does not split [if done well] during cooking or freezing/defrosting. 

Yes, you can freeze Polish Pierogi, either cooked or uncooked. I prefer to freeze cooked pierogi, as, if defrosted in the fridge overnight, they do not split. I mostly cook a big batch of pierogi to have it for packed lunches for the next couple of days. 

How are they served? That also depends on the region, tradition or personal preferences. Mainly the savoy versions are served with some fried onion, lardons, soured cream or melted butter. Some people like them only cooked, some prefer to fry them additionally, so they get that crunchy skin.

I will post more variations of Polish Pierogi, but today let's start with the most famous "Russian Dumplings"😄, a completely vegan version.

Before you start...

The recipe below makes about 45 pierogi if cut with a cutter of 9 cm in diameter [special cutter or a glass/cup].

Depends how thin you dough will be the number of dumplings will increase o decrease. If you are left with the filling, just use it as a vegan spread for the sandwich or a jacket potato filling. If there is more dough left - cut it in stripes and cook with the pierogi as pasta. Still delicious. Do not bin anything what edible! 

What do you need?

Dough:

400g white spelt flour [or plain flour] + extra for dusting

320ml hot water [just boiled]

2 Tbsp rapeseed or sunflower oil

Filling:

450g potatoes 

300-320g onion [peeled]

300-320g extra firm or firm tofu [my favourite brand is Tofoo]

3 Tbsp oil [sunflower, rapeseed...]

2 Tbsp lemon juice

1,5 - 2 tsp salt [or to taste]

2 tsp ground black pepper+ mustard seeds [or black pepper only, but with mustard seeds you get extra kick in flavour and more healthy benefits]

To serve:

fried onion or yogurt/soured cram sprinkled with ground black pepper

How to?

1. start with cooking potatoes, as it takes about 15 minutes. 

2. now make dough, as it need to rest and cool for at least half an hour. Place your flour in a bowl, add oil and pour over the hot water. Mix it briefly with a spoon, so it combines roughly and cools down a bit. 

After a minute or so it should be cooled enough to handle with hands [check!]. Kneed for couple of minute to form a smooth dough and form a ball. Dust the ball with some extra flour, leave in the bowl and cover. Rest for 1/2 hour or so.

3. while the potatoes are still cooking and the dough is resting, prepare onions. Finely chop onions [by hand or in a food processor], heat up the frying pan and add oil. Add onions and, on small, fry it until translucent, stirring occasionally, so it does not burn. Add a pinch of salt as it helps with caramelisation. 

4. cooked potatoes mush with a potato musher.

5. in a bowl crush tofu with a fork, it needs to be a bit corse, so do not blend it until smooth. It does taste better when there are small chunks in it. 

6. to the bowl with tofu add potatoes, fried onions, lemon juice, salt and pepper. Mix all until combined.

7. now is time to divide the dough into 2-3 parts and roll out one part at the time to about 2mm thickness. With a cookie cutter [or a glass?] cut out small round pieces. Put 1 tsp of filling in the middle of each piece and fold it in half. Sealed the edges with your fingers, pressing them together. They should seal nicely with this dough, without any extra water used for sealing. Leave them aside on a dry surface until all of them are ready to cook.

8. in a large pot [3-5 l] boil water with 1 tsp of salt. When the water is boiling start adding pierogi in batches. 15-20 at a time should be OK, depends on your pot. Keep the heat on medium. Once pierogi start floating [after 2-3 minutes] cook them for another 30 seconds-1 minute and then, with a slotted spoon take the out. 

9. serve with fried onion [you would need for that 2 large onions, 4 Tbsp of sunflower oil, 1/2 tsp salt].

Now, there is no excuse to make it for you other, Polish half 😄