Indo-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, our Indo-style Pierogi feature a filling inspired by Indian cuisine. The spices and flavors used in the filling and sauce give these dumplings a unique twist, making them a perfect fusion dish for those who crave a taste of both Poland and India. 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 vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 1/2 cup (75g) cooked green peas 1/2 cup (75g) cooked green peas
• 1/4 cup (40g) finely chopped onion 1/4 cup (40g) finely chopped onion
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the sauce: For the sauce:
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (10g) chopped fresh cilantro 1/4 cup (10g) chopped fresh cilantro
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 50g (Sugars: 3g)
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, grated ginger, and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add the ground cumin, ground coriander, turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 1-2 minutes.
4. 4.
   Add the mashed potatoes and cooked green peas to the pan. Stir until the filling is well combined and heated through. Remove from heat and let it cool.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal the pierogi.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
8. 8.
   In a separate bowl, whisk together the plain yogurt, water, chopped cilantro, ground cumin, ground coriander, and salt to make the sauce.
9. 9.
   Serve the Indo-style Pierogi hot, drizzled with the yogurt sauce.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling for the pierogi.
• Green peas — If using frozen peas, thaw them before adding to the filling mixture.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the sauce.

Tips & Tricks

• To add an extra layer of flavor, you can lightly toast the cumin and coriander seeds before grinding them.
• If you prefer a spicier filling, increase the amount of red chili powder according to your taste.
• Serve the pierogi with a side of tangy tamarind chutney for an additional burst of flavor.
• If you want to save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Leftover pierogi can be pan-fried in a little oil for a crispy texture.

Serving advice

Serve the Indo-style Pierogi hot, garnished with fresh cilantro leaves and a sprinkle of red chili powder for an extra kick. Pair them with a cooling cucumber raita or a side of tangy tamarind chutney to balance the flavors.

Presentation advice

Arrange the pierogi on a platter, drizzle the yogurt sauce over them, and sprinkle some chopped cilantro on top. For an elegant touch, garnish with a few whole cumin seeds and a sprinkle of paprika.