Vietnamese-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, this Vietnamese-style adaptation takes a departure by incorporating a filling inspired by Banh Xeo, a Vietnamese savory pancake. The dough is also adjusted to include rice flour, giving it a lighter and slightly chewy texture. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (50g) bean sprouts 1/2 cup (50g) bean sprouts
• 1/4 cup (15g) chopped scallions 1/4 cup (15g) chopped scallions
• 1/4 cup (10g) chopped cilantro 1/4 cup (10g) chopped cilantro
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Vegetable oil for frying Vegetable oil for frying
• Dipping sauce (such as nuoc cham) for serving Dipping sauce (such as nuoc cham) for serving

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 42g (Sugar: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, and salt. Gradually add warm water while stirring until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the ground pork, onion, and garlic. Cook until the pork is browned and the onion is translucent. Drain any excess fat.
3. 3.
   Add the bean sprouts, scallions, cilantro, fish sauce, soy sauce, sugar, and ground turmeric to the skillet. Stir well and cook for an additional 2 minutes. Remove from heat and let the filling cool.
4. 4.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. 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 to seal.
6. 6.
   In a large skillet, heat vegetable oil over medium-high heat. Fry the pierogi in batches until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
7. 7.
   Serve the Vietnamese-style pierogi hot with a side of dipping sauce, such as nuoc cham.

Treat your ingredients with care...

• Rice flour — Rice flour gives the dough a lighter texture. If you can't find rice flour, you can substitute it with tapioca flour or cornstarch.
• Fish sauce — Fish sauce adds a distinct umami flavor to the filling. If you prefer a vegetarian option, you can substitute it with soy sauce or tamari.
• Bean sprouts — Make sure to rinse the bean sprouts thoroughly before using them to remove any dirt or impurities.
• Ground turmeric — Turmeric adds a vibrant yellow color to the filling. Be careful as it can stain surfaces and clothing easily.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the pierogi.
• You can customize the filling by adding shrimp, mushrooms, or other vegetables of your choice.
• Serve the pierogi immediately after frying to enjoy them at their best.
• If you have leftover pierogi, you can reheat them in a skillet with a little oil to regain their crispiness.
• Experiment with different dipping sauces to find your favorite flavor combination.

Serving advice

Serve the Vietnamese-style pierogi as a main dish accompanied by a fresh salad or pickled vegetables. Garnish with additional chopped cilantro and scallions for a burst of freshness.

Presentation advice

Arrange the pierogi on a platter, showcasing their golden brown color. Drizzle the dipping sauce over the pierogi or serve it in a small bowl on the side. Sprinkle some extra chopped cilantro and scallions on top for an appealing presentation.