Taiwanese-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, this Taiwanese adaptation incorporates flavors commonly found in Taiwanese cuisine. The filling will feature a combination of ingredients such as minced pork, cabbage, garlic, and ginger, giving the dumplings a unique Taiwanese flair. 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) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 200g minced pork 200g minced pork
• 1 cup finely chopped cabbage 1 cup finely chopped cabbage
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 2 green onions, finely chopped 2 green onions, finely chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (5g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, warm water, and salt. Knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, chopped cabbage, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper. Set aside.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the pork mixture and cook until the pork is browned and cooked through. Pour in the chicken broth and cook for an additional 2 minutes. Remove from heat and let it cool.
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 from the dough.
5. 5.
   Place a spoonful of the pork filling in the center of each dough circle. Fold the dough in half and pinch the edges to seal the dumplings.
6. 6.
   Bring a large pot of water to a boil. Add the dumplings and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
7. 7.
   Serve the Taiwanese-style Pierogi hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pork — Make sure to use lean minced pork for a healthier option.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Garlic and ginger — Freshly grated garlic and ginger will provide the best flavor.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall salt content.
• Green onions — Use both the white and green parts of the onions for added flavor.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can substitute the minced pork with tofu or mushrooms.
• Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra kick.
• Experiment with different fillings such as shrimp, chicken, or vegetables to create your own unique Taiwanese-style Pierogi.
• Leftover dumplings can be pan-fried for a crispy texture the next day.

Serving advice

Serve the Taiwanese-style Pierogi as a main dish accompanied by a fresh salad or steamed vegetables. They can also be served as an appetizer or part of a dim sum spread.

Presentation advice

Arrange the dumplings on a platter, garnished with chopped green onions for a pop of color. Serve them with a small bowl of dipping sauce on the side.