Mediterranean-style Stuffed Dumplings

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, and meat, this Mediterranean adaptation incorporates a variety of Mediterranean flavors. The filling is a combination of sun-dried tomatoes, feta cheese, spinach, and aromatic herbs, giving the dumplings a burst of Mediterranean freshness. Additionally, the dough is made with olive oil instead of butter, adding a touch of Mediterranean richness. 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
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1/2 cup (75g) chopped sun-dried tomatoes 1/2 cup (75g) chopped sun-dried tomatoes
• 1 cup (30g) fresh spinach, chopped 1 cup (30g) fresh spinach, chopped
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 42g (4g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the crumbled feta cheese, sun-dried tomatoes, chopped spinach, basil, oregano, salt, and pepper. Mix well to combine.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together 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 3-4 minutes, or until they float to the surface.
7. 7.
   Heat olive oil in a skillet over medium heat. Transfer the boiled dumplings to the skillet and fry until golden brown on both sides.
8. 8.
   Serve the Mediterranean-style stuffed dumplings hot, garnished with fresh herbs and a drizzle of olive oil.

Treat your ingredients with care...

• Feta cheese — Make sure to crumble the feta cheese before using it in the filling to ensure even distribution of flavor.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Fresh spinach — Remove any tough stems from the spinach leaves before chopping.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a crispier texture, you can bake the stuffed dumplings in the oven instead of frying them.
• Experiment with different herbs and spices to customize the flavors of the filling according to your taste preferences.
• Serve the Mediterranean-style stuffed dumplings with a side of tzatziki sauce or a fresh tomato salsa for an extra burst of Mediterranean flavor.
• Leftover dumplings can be refrigerated and reheated in a skillet or oven for a quick and delicious meal.

Serving advice

Serve the Mediterranean-style stuffed dumplings as a main course accompanied by a fresh green salad dressed with lemon vinaigrette. Garnish the dumplings with a sprinkle of fresh herbs and a drizzle of olive oil for an elegant presentation.

Presentation advice

Arrange the stuffed dumplings on a platter, placing them in a circular pattern. Garnish with fresh basil leaves and a few sun-dried tomatoes for a pop of color. Serve with a side of tzatziki sauce or a dollop of Greek yogurt for dipping.