Simmered for 2 minutes on each side |
Not enough room to simmer them all, so these were baked. Does this make them pirozhki? |
The crumb of one of the pierogi. Need to make the dough thinner next time. |
200g (1 mug) strong
white flour
¼ tsp salt
125ml (1/3rd mug)
lukewarm liquid including 1 tsp fresh yeast
2 tbs olive oil
Plus:
Filling of mince (I use a meat-free mince), cabbage and onion. Flavoured with stock cube and a little curry powder
Method:
1.
Place
the yeast in a measuring jug (or a mug) then measure up to 125ml (1/3rd mug) with lukewarm
water and stir to dissolve.
2.
Whilst
the yeast is working, place the flour and salt in a large mixing bowl. When the
yeast is ready, add to the mix and then pour the olive oil into the liquid in
the bowl. Have a little water to hand to add if necessary, remember, it is
better for your dough to be wetter (slack) rather than drier (tight). Begin to
mix by stirring the ingredients together with a knife, cutting through the
dough. When it gets too stiff for the knife, use your hand to squeeze the
mixture together. As it forms into a solid mass, keep turning it over and
pressing it down to pick up the flour at the bottom of the bowl – but make sure
it stays soft. Don’t be afraid to add
more water to keep it soft! When all the flour has been mixed in, wipe the
bowl around with the dough, turn it out onto the worktop and begin to knead.
3.
Knead
by stretching the dough out, folding it over, stretching it out and so on and
so forth. Do this until it is smooth – or until you get fed up!
4.
Leave
to prove for about an hour on your worktop, covered with a dry tea towel. Or
place in an oiled plastic bag until you are ready for step 5.
5.
When
you are ready to proceed, place the dough on to the worktop and divide into 8,
10, or 12 pieces, depending on how big you want your pirozhkis to be.
6. Drain the filling to remove any liquid.
7.
Flatten
out each piece of dough, place a spoonful of filling in the middle of it and
make a small parcel by bring up the sides of dough to meet in the middle. Press the tines of a fork into the edges of each pierogi, to both stick the edges together and provide some decoration. Place them on a
baking sheet, lined with baking parchment.
8.
Continue
with the rest of the dough and the filling, cover with a dry teatowel and leave
to prove until they have risen appreciably.
9. Simmer for two minutes on each side and place on a cooling rack. Or:
9. Simmer for two minutes on each side and place on a cooling rack. Or:
9. Bake at 220C, 425F or gas mark 7 for around 10 minutes. The pirozhkis are done when they are browned underneath.
Pierogis are often fried - a couple of minutes each side - and served with fried onions
Pierogis are often fried - a couple of minutes each side - and served with fried onions
For a spicy
version, include a chopped chili in the filling.
Variation:
Mashed potato, cheese and onion filling
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