Chleb Pod Grapą

Baked pierogi with bell pepper-zucchini filling

I came up with this recipe while preparing food for a daylong birdwatching trip. The pierogi can be served hot and fresh from the oven or eaten cold as a picnic food. They actually even taste better when the flavours have time to merge. The ingredients are chosen not only for their matching flavours but to increase the satiety (chickpeas, wholemeal flour) and to prolong freshness (yoghurt, turmeric, chilli). It has been empirically proven that the pierogi endure a long time spent in a backpack really well – unless they are sat on 😉

Makes 12 large dumplings.

AuthorZuzannaCategoryOther baked goods, Recipes

Yields1 Serving

Ingredients

Directions

Original recipe

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