Homemade pierogi are a labor of love, but surprisingly fun to make. Grab a bag of Farmhouse Culture kraut, a couple of friends, and make these tasty pierogi at home this weekend.
- 3 cups flour (we used a mix of 2 cups heirloom whole wheat, 1 cup white, but feel free to use 3 cups white)
- 1 cup warm water
- 1.5 tbsp olive oil
- sprinkle of sea salt
- 1/2 onion, sautéed for 10 minutes until translucent
- 1 small potato, boiled for 12 minutes and then cooled
- 1 clove garlic
- 1/2 cup cooked I Heart Keenwah Toasted Quinoa White
- 1/2 cup Farmhouse Culture Horseradish Leek Kraut
- sprinkle of sea saltfistful of fresh dill, chopped
- In a medium bowl, stir flour and water with a spoon until a loose dough forms.
- Add olive oil and sea salt and kneed by hand for 2-3 minutes.
- Let dough rest in its mixing bowl covered in a towel at room temperature for 30 minutes.
- In the meantime, make filling by combining sautéed onion, potatoes, garlic, quinoa, kraut, dill and salt in a food processor. Pulse to until smooth.
- Roll dough thin on a flat surface and punch out circular dumpling wrappers with the rim of a small bowl or ramekin.
- Fill dumpling wrappers with 1 Tbs of filling, boil for 4 minutes and then crisp in hot olive oil for another 2 minutes until golden brown (Tip: don't crowd the pan, do this in small batches crisping only 3-4 dumplings at a time).
- Serve with fresh dill, caramelized onions (optional) and non-dairy sour cream (optional).