We love dumplings (Pl: pierogi). Absolutely. Here’s the recipe for baked dumplings stuffed with veggies. Perfect for dinner at home or lunch at work or school. Get ready and start kneading the dough. After all there’s nothing to do at home when the kids went for their winter holidays;)
Ingredients (10-12 dumplings):
Basic dough:
2 cups flour
½ cup water
½ cup vegetable oil
1 tsp salt
Stuffing:
2 big carrots
Basic dough:
2 cups flour
½ cup water
½ cup vegetable oil
1 tsp salt
Stuffing:
2 big carrots
140g sweet potatoes
1 red bell pepper
125 g tomato puree
2 tsp sugar
1 red bell pepper
125 g tomato puree
2 tsp sugar
salt
black pepper
1 tsp Herbes de Provence
about 250 ml warm water
1-2 tbsp olive oil
black pepper
1 tsp Herbes de Provence
about 250 ml warm water
1-2 tbsp olive oil
Instructions:
Sift the flour to a large mixing bowl. Add salt, oil and water and knead the dough until it’s smooth and no longer sticky. Leave the dough in the fridge for about 30 minutes.
Peel and cut the carrots and potatoes into cubes. Cut the bell pepper into cubes. Heat the olive oil on a frying pan and add the veggies. Fry for about 5-6 minutes while tossing. Add tomato puree, sugar and water and cook over low heat for about 10 minutes. Season with some salt and pepper, add the spices and mix everything. Cook for a few more minutes. Leave to cool.
Divide the dough into equal parts, shape them into balls and roll out into circles. Flatten each of them with a rolling pin into a circle of approx. 15 cm in diameter. Take 1 tablespoon of the prepared stuffing and fold over like traditional Polish pierogi (dumplings).
Preheat the oven to 200 degrees C. Bake for about 30 minutes.
You can fry the baked dumplings on a frying pan in some olive oil (optional) until they turn golden. Serve with olive oil and favorite salad. Enjoy!
