Golden dumplings with a delicious filling. Perfect for the holiday table or a party snack
Fried pierogi with lentils and mushrooms are an interesting twist on the classic Russian or meat pierogi. The unique filling in a crispy pastry will delight any traditionalist.
Ingredients · Servings 3-4 people
- 400 g wheat flour
- 160 g hot water
- 6 tablespoons of oil
- ½ teaspoon of salt
- 150 g red lentils
- 300 g mushrooms
- 1 small red pepper
- 1 onion
- 1 teaspoon ground coriander
- 1 teaspoon of marjoram
- salt, pepper (to taste)
- oil (for frying)
Method · 1 h 30 min
- Mix the flour with the salt and the water with the oil. Combine the ingredients and knead into a smooth dough. If it's too sticky, add a little more flour; if it's too dry, add more water. The dough should be soft and elastic. Once ready, set aside for half an hour, covered with a cloth.
- Cook the lentils until soft.
- Wash the mushrooms, peel the onion, and core the bell pepper. Dice all ingredients.
- Sauté the onion in a little oil. Add the bell pepper and mushrooms to the pan. Cook until soft. Season with coriander, marjoram, salt, and pepper. Stir in the lentils.
- Lightly mix the filling with a blender – but not to a completely homogeneous mass.
- Divide the dough into 2-3 portions. Roll out each portion and cut out circles 8-10 cm in diameter. Knead the remaining dough, roll it out again, and cut out circles. Use all the dough this way.
- Place a portion of the filling on each circle. Seal the circles tightly, forming dumplings.
- Briefly cook the pierogi in salted boiling water. Drain and pat dry.
- Heat plenty of oil in a deep frying pan, enough to submerge the dumplings at least halfway. Fry the dumplings until golden brown, about 2-3 minutes on each side.
