Channel Islands-inspired Stuffed Dumplings

Ingredients

In this Channel Islands adaptation of the traditional Polish pierogi, we incorporate local ingredients and flavors to create a unique culinary experience. Instead of the traditional fillings like potatoes or cheese, we use fresh seafood, herbs, and vegetables commonly found in the Channel Islands. This adds a coastal twist to the dish, infusing it with the flavors of the region. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 pound (225g) fresh seafood (such as shrimp or crab), cooked and chopped 1/2 pound (225g) fresh seafood (such as shrimp or crab), cooked and chopped
• 1/2 cup (75g) finely chopped onion 1/2 cup (75g) finely chopped onion
• 1/2 cup (75g) finely chopped bell pepper 1/2 cup (75g) finely chopped bell pepper
• 1/4 cup (30g) finely chopped celery 1/4 cup (30g) finely chopped celery
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Butter, for frying Butter, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender.
3. 3.
   Add the cooked seafood, parsley, dried thyme, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring well to combine all the flavors. Remove from heat and let the filling cool.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the seafood filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
7. 7.
   In a skillet, melt some butter over medium heat. Add the cooked dumplings and fry until golden brown on both sides.
8. 8.
   Serve the Channel Islands-inspired stuffed dumplings hot, garnished with fresh parsley. Enjoy!

Treat your ingredients with care...

• Seafood — Ensure the seafood is cooked thoroughly before chopping and incorporating it into the filling.
• Fresh parsley — Rinse the parsley thoroughly and pat it dry before chopping to remove any dirt or moisture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the filling mixture.
• Experiment with different seafood options such as lobster or scallops for a luxurious twist.
• Serve the dumplings with a side of tangy tomato chutney or a creamy garlic aioli for added flavor.
• To save time, prepare the filling in advance and refrigerate until ready to use.
• Leftover dumplings can be stored in the refrigerator for up to 3 days and reheated in a skillet with a little butter.

Serving advice

Serve the Channel Islands-inspired stuffed dumplings as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer for a seafood-themed dinner party.

Presentation advice

Arrange the golden-brown dumplings on a platter, garnished with sprigs of fresh parsley. For an elegant touch, drizzle a small amount of melted butter over the dumplings just before serving.