Name and pronunciation: pierogi [pee-yeh-ro-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.
Type of cuisine: Polish
I absolutely love pierogi with green lentils. They are flavourful and have a great texture, actually resembling meat, so even the most dedicated carnivores are guaranteed to enjoy them. I add fresh coriander, so it is not strictly traditional Polish filling, but it is a real staple in our house and we eat tonnes of them!
Approximately 40 servings • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes
With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them.
Both fresh and fried pierogi are perfect when served with fried onions or sour cream.
Because you need to add two layers of dough to each bite, make sure that the filling is slightly saltier and a little bit spicer than you need it. This way it will be perfectly balanced when cooked.
✽ one portion of pierogi dough
Green lentil filling:
✽ 200 g dry green lentils
✽ 1 large onion
✽ fresh coriander (to taste, I like quite a lot)
✽ salt (to taste)
✽ pepper (to taste)
Make a portion of dough and set it aside for 30 minutes.
Cook the lentils until soft all the way through, but not mushy. The filling is much better when it retains the natural texture of perfectly cooked lentils. You will need about twice as much water as you are using lentils.
Chop the onion and fry it until brown, but not crispy.
Drain cooked lentils. It is best to give them good few minutes to make sure all water is drained well and the filling is not too runny.
Mix cooked lentils, fried onion and chopped coriander while gently breaking the lentils with a fork, to achieve a consistency resembling cooked minced meat. Season with salt and pepper.
Make pierogi following these instructions.