Sichuan-style Spicy Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, our Sichuan-style Spicy Pierogi take a departure from tradition. We infuse the dumplings with a fiery mixture of Sichuan peppercorns, chili oil, and a medley of vegetables and tofu. The result is a mouthwatering fusion of Polish and Sichuan flavors that will leave you craving for more. 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 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) firm tofu, diced 1 cup (200g) firm tofu, diced
• 1/2 cup (75g) carrots, finely chopped 1/2 cup (75g) carrots, finely chopped
• 1/2 cup (75g) cabbage, shredded 1/2 cup (75g) cabbage, shredded
• 1/4 cup (40g) green onions, chopped 1/4 cup (40g) green onions, chopped
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the diced tofu, carrots, cabbage, green onions, crushed Sichuan peppercorns, soy sauce, chili oil, vegetable oil, and salt.
3. 3.
   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.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal.
5. 5.
   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   Heat a frying pan over medium heat and add a drizzle of vegetable oil. Fry the cooked pierogi until they are golden and crispy on both sides.
7. 7.
   Serve the Sichuan-style Spicy Pierogi hot, garnished with extra green onions and a side of chili oil for dipping.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing to remove excess moisture and enhance its texture.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing to release their aromatic oils.
• Chili oil — Adjust the amount of chili oil according to your spice preference.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan chili bean paste to the filling mixture.
• Serve the pierogi with a side of black vinegar for a tangy contrast to the spiciness.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili oil.
• Experiment with different fillings such as mushrooms, water chestnuts, or bamboo shoots.
• Freeze any leftover pierogi for a quick and delicious meal later on.

Serving advice

Serve the Sichuan-style Spicy Pierogi as a main course accompanied by a refreshing cucumber salad or a side of steamed vegetables. The dumplings are best enjoyed while hot and crispy, with the spicy filling providing a delightful burst of flavor.

Presentation advice

Arrange the Sichuan-style Spicy Pierogi on a platter, garnished with a sprinkle of chopped green onions. Drizzle some chili oil over the dumplings for an added visual appeal. Serve with small dipping bowls filled with extra chili oil and soy sauce for guests to customize their spice level.