New Nordic Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and meat, our New Nordic Pierogi incorporates locally sourced Nordic ingredients such as root vegetables, wild mushrooms, and fresh herbs. The dough is also made with whole grain flour for added nutritional value. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) whole grain flour 2 cups (250g) whole grain flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (150g) mixed root vegetables (carrots, parsnips, turnips), finely diced 1 cup (150g) mixed root vegetables (carrots, parsnips, turnips), finely diced
• 1 cup (150g) wild mushrooms, chopped 1 cup (150g) wild mushrooms, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Fresh herbs (such as dill or chives), for garnish Fresh herbs (such as dill or chives), for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the whole grain flour and salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the diced root vegetables and wild mushrooms to the skillet. Cook until the vegetables are tender.
4. 4.
   Pour in the vegetable broth and simmer until the liquid has reduced. Stir in the heavy cream and season with salt and pepper.
5. 5.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Place a spoonful of the vegetable and mushroom filling onto each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal.
7. 7.
   Bring a large pot of salted water to a boil. Cook the Pierogi in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
8. 8.
   Garnish the Pierogi with fresh herbs and serve hot.

Treat your ingredients with care...

• Root vegetables — Make sure to finely dice the root vegetables to ensure even cooking and a consistent texture in the filling.
• Wild mushrooms — Clean the mushrooms thoroughly and chop them into small pieces for a better distribution of flavors in the filling.
• Whole grain flour — The use of whole grain flour adds a nutty flavor and extra fiber to the dough. However, it may require slightly more water during the kneading process.

Tips & Tricks

• For a Nordic touch, serve the Pierogi with a dollop of lingonberry jam or a drizzle of lingonberry sauce.
• Experiment with different herbs such as dill, chives, or even Nordic seaweed for a unique flavor profile.
• If you prefer a lighter version, you can steam the Pierogi instead of boiling them.
• Leftover Pierogi can be pan-fried in a little butter until crispy for a delicious twist.

Serving advice

Serve the New Nordic Pierogi as a main course accompanied by a fresh green salad or pickled vegetables. They can also be served as an appetizer or part of a Nordic-inspired brunch spread.

Presentation advice

Arrange the Pierogi on a plate, garnish with fresh herbs, and drizzle with a touch of cream or lingonberry sauce for an elegant presentation. The colorful filling will add visual appeal to the dish.