LENTIL PIEROGIES OBSESSION – PART 2
I was pretty sure that my last stunt with pierogies stuffed with curried lentils was pretty much a one night stand. However, it turns out the craving continues and since it was too hot to go outside on Friday I figured I spend some time in the kitchen. Seriously, it was 32C with humidity increasing the temp to 40C! Yeap, we are in Canada and it is September. No worries thou, I am pretty sure I will be stuck inside due to bitter cold pretty soon, so no, I am not complaining.
Anyhow, as I already posted on Facebook, I wanted to improve my last lentil pierogies stunt and I went for a milder, more family friendly version this time. You may remember my last bout of craziness:
Did it work this time too? The ultimate test is coming this weekend, as I have some guest over to test it, but those in the family who like pierogies (I know… who doesn’t?) enjoyed more than one portion. Works for me.
As promised I will try to give you this version of the dish, but please do not hold me accountable, as the measurements are just a “more or less” deal. I NEVER measure when cooking my own creations. Unless it is a recipe that specifically says I have to do it exactly as it is, I just can’t be bothered.
So here we go.
3 cups cooked red lentils ( I cooked mine with 2 pods of star anise, 4 bay leaves, 4-6 allspice berries and a teaspoon of salt)
1 teaspoon of butter
2 medium onions
1 medium bunch of fresh cilantro
1 Tbsp of freshly ground black pepper (or to taste)
Pierogies dough (1kg of flour mixed with approx. 3/4 cup of warm water)
Put butter in a pan on a medium heat. Once butter is melted and hot add diced onion and fry it until lightly browned, stirring occasionally. Place the cooked lentils (first removing the spices you cooked them with) in a bowl, add browned onion and chopped cilantro and mix. Add pepper to the mixture and mix it in. You can substitute pepper for a spicy chilli or paprika, if you wish.
Roll the dough, cut out circles and place the stuffing inside the pierogies in the centre. Fold the circles in half, sealing the edges of the half circle.
Cook in a pot of boiling, salted water for about 2-3 minutes. Strain and serve.
PS. They taste even better fried up the next day! You can serve it with yoghurt on the side, especially if you are making a spicy version.
PS2. For mothers and veggie lovers out there – you can add more veggies to the stuffing, like carrots, celery, zucchini, etc. I would fry those with onion before adding to lentils. And if you are adding zucchini, remove excess water from it first by sprinkling shredded pieces with salt and draining.