Monthly Archives: May 2013

In these months it’s difficult to post regularly. I left Poland, came back to Berlin without laptop, visited friends in Italy, left Berlin definitively and came back temporarily in Italy. I’ve bought a ticket to Lisbon, and who knows? Maybe I’ll stay there.

As I wrote in the last post, where you can find my vegan guide to Krakow, I’m publishing here my favorite Polish dish. When I lived in Poland I used to eat pierogi at least once a day. This version with cabbage and mushrooms (pierogi z kapusta i grzybami) is one of the traditional. I want to thank Paolina for giving me her own recipe, I just substituted a couple of ingredients to get a vegan version.

You can also make pierogi ruskie with potatos and tofu. In this case the filling can be prepared with potatos, tofu cream (Tofutti for instance) and sauteed onion. This version requires a deep fry cooking and the dumplings are usually served with a garlic sauce. I made them once and they were perfect. If you need more suggestion about this recipe, just write me.

polish dumplings with cabbage and mushrooms (pierogi z kapusta i grzybami)
Ingredients (serves four, 36 dumplings)

For the dough
250 gr all purpose flour
50 gr soy butter
100 ml soy milk
pinch of salt

For the filling
80 gr sauerkraut
20 gr dried mushrooms
½ onion finely minced
1 tsp cumin seeds
1 clove garlic
extra-virgin olive oil
pinch of salt

For the seasoning
1 small onion
extra-virgin olive oil
pinch of cumin seeds
black pepper

Start by preparing the filling. Soak the dried mushrooms in hot water for 20 minutes circa. Dry carefully the sauerkraut until all the liquid is gone, When the mushrooms are tender dry them and put aside the water.

Heat extra-virgin olive oil in a pan and sauté the cumin seeds, the onion finely minced and the clove of garlic. Add the mushrooms and sauerkraut and cook for 15 minutes, adding mushrooms water if necessary. When all the liquid is totally evaporated remove the garlic and allow the filling to cool completely.

For the dough, melt the soy butter and a pinch of salt in warm soy milk. Add the wet ingredients to the flour and start kneading for 5-10 minutes, until the dough is smooth and consistent.

Flour a pastry board and roll the dough up on it, until the thickness is about 3 mm. It should look like an ear lobe. Cut circles out of dough by using a glass of 6 cm. Place the filling in the center of each circle. Seal the edges by gently pressing with the fingers or with the back of a fork, forming semi circles.

Bring water with salt to a boil and cook the dumplings for about 5 minutes. Meanwhile the dumplings are cooking prepare the seasoning.

Start by chopping the onion into irregular cubes. Heat extra-virgin olive oil in a pan and sauté the cumin seeds and the onion, until tender and slightly brown.

Drain the dumplings and pan fry them with the seasoning over medium heat, until lightly brown on both sides.

Serve nine dumplings on each plate and sprinkle with black pepper.

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