These Polish stuffed dumplings are also popular when filled with potatoes or sauerkraut, and are sometimes served as a dessert with a filling of dried plums! Pierogi are a Polish Christmas holiday tradition.
Serves: 8Hands-on: 1 hour 30 minutesTotal: 3 hoursDifficulty: Medium
- 2½ cups all-purpose flour
- ½ tsp. salt
- 1 cup boiling water
- 1 small head cabbage, shredded
- 4 Tbsp. vegan margarine, divided
- 2 medium onions, peeled and diced, divided
- ¼ tsp. caraway seeds
- Whisk flour and salt together in a large bowl. Gradually stir in the boiling water until a dough forms. Transfer dough to a floured surface and knead for 15–20 minutes until dough is elastic and smooth. Shape dough into a ball and place in a bowl. Cover with plastic wrap and allow to sit for 1 hour.
- While dough is resting, prepare filling by adding shredded cabbage to a pot of boiling water. Cook for 3 minutes, reduce heat, and simmer for 15–20 minutes. Drain.
- Melt 3 tablespoons margarine in a large skillet over medium heat and half of the diced onions until tender. Add cabbage, caraway seeds; cover and continue cooking until cabbage is tender. Remove lid and simmer for a few more minutes to evaporate excess moisture. Chop cabbage into small pieces. Set aside to cool for 10 minutes. Melt remaining tablespoon of margarine in the skillet and add remaining onions. Sauté until dark and caramelized, but not burned. Set aside.
- To make pierogi, take ⅓ of the dough, leaving the rest covered, and roll out very thin. Using a biscuit-cutter or the rim of drinking glass, cut rounds out of the dough. Place a heaping tablespoon of cabbage mixture onto one half of the circle, leaving a small border around the edge. Fold the other half over the filling and pinch the edges together tightly. Repeat with remaining dough.
- Boil a large pot of water. Add salt to the water if desired. Slide a few pierogi at a time into the boiling water. Return to a slow boil and cook pierogi for about 10 minutes. Drain. Serve hot.