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.

DifficultyIntermediate

Ingredients

Dough
 15 g fresh yeast
 1 tsp sugar
 50 g butter
 125 g thick plain yoghurt
 125 g water
 2 tsp salt (flat)
 250 g refined spelt bread flour
 250 g wholemeal spelt flour
 ½ tsp turmeric
 ½ tsp dried basil
Filling
 200 g cooked chickpeas (=100 g dried)
 1 big onion
 3 small red bell peppers
 1 small zucchini
 3 garlic cloves
 3 tbsp tomato sauce (heaping)
 2 tbsp grated parmesan cheese (heaping)
 1 tsp salt
 1 pinch freshly ground black pepper
 ½ tsp dried thyme
 1 tsp oregano
 ½ tsp cayenne pepper

Directions

Preparation
1

In a large bowl mix the yeast and sugar with 1 tablespoon of water, let it sit for ]10 minutes so the yeast gets active. Melt the butter in a pan and leave to cool slightly. Add water, yoghurt, butter, sifted flour, salt and other spices into the bowl with proofed yeast. Stir the ingredients until they form a homogenous dough. Tip the dough onto a floured work surface, knead for 8-10 minutes. Put the dough back in the bowl, cover with plastic wrap and leave to rise for 1 1/2 hours. In the meantime prepare the filling.

2

Dice the onion, peppers and zucchini, chop finely the garlic. Heat a couple of tablespoons of oil in a skillet, fry the onion until transparent. Throw in the bell pepper, stir it often while frying until it becomes soft, then add the zucchini and garlic. When the zucchini loses volume stir in the tomato paste, chickpeas, parmesan and all of the spices, fry a bit longer, then leave to cool down.

3

Turn the risen dough onto a floured work surface, knead into a log and divide into 12 pieces. Roll each piece out into a circle, put a dollop of the filling in the middle and join the edges pressing them together using your fingers or a fork. Flour the work surface anew before rolling out each piece of dough to prevent the filled dumpling from sticking. Arrange the dumplings on a baking tray lined with parchment paper. You will need to use two trays for each dumpling to have enough space around it. Cover the pierogi with a kitchen towel and leave to rise for approximately 30 minutes.

Baking
4

Preheat the oven to 220°C (no fan). Score each dumpling with a razor or a knife, glaze with a beaten egg, paying attention to the joined edges. Bake for 15-18 minutes, cool on a wire rack. In case you plan to eat the pierogi the next day, cover them with a kitchen towel after they cooled down, to avoid drying up.


Ingredients

Dough
 15 g fresh yeast
 1 tsp sugar
 50 g butter
 125 g thick plain yoghurt
 125 g water
 2 tsp salt (flat)
 250 g refined spelt bread flour
 250 g wholemeal spelt flour
 ½ tsp turmeric
 ½ tsp dried basil
Filling
 200 g cooked chickpeas (=100 g dried)
 1 big onion
 3 small red bell peppers
 1 small zucchini
 3 garlic cloves
 3 tbsp tomato sauce (heaping)
 2 tbsp grated parmesan cheese (heaping)
 1 tsp salt
 1 pinch freshly ground black pepper
 ½ tsp dried thyme
 1 tsp oregano
 ½ tsp cayenne pepper

Directions

Preparation
1

In a large bowl mix the yeast and sugar with 1 tablespoon of water, let it sit for ]10 minutes so the yeast gets active. Melt the butter in a pan and leave to cool slightly. Add water, yoghurt, butter, sifted flour, salt and other spices into the bowl with proofed yeast. Stir the ingredients until they form a homogenous dough. Tip the dough onto a floured work surface, knead for 8-10 minutes. Put the dough back in the bowl, cover with plastic wrap and leave to rise for 1 1/2 hours. In the meantime prepare the filling.

2

Dice the onion, peppers and zucchini, chop finely the garlic. Heat a couple of tablespoons of oil in a skillet, fry the onion until transparent. Throw in the bell pepper, stir it often while frying until it becomes soft, then add the zucchini and garlic. When the zucchini loses volume stir in the tomato paste, chickpeas, parmesan and all of the spices, fry a bit longer, then leave to cool down.

3

Turn the risen dough onto a floured work surface, knead into a log and divide into 12 pieces. Roll each piece out into a circle, put a dollop of the filling in the middle and join the edges pressing them together using your fingers or a fork. Flour the work surface anew before rolling out each piece of dough to prevent the filled dumpling from sticking. Arrange the dumplings on a baking tray lined with parchment paper. You will need to use two trays for each dumpling to have enough space around it. Cover the pierogi with a kitchen towel and leave to rise for approximately 30 minutes.

Baking
4

Preheat the oven to 220°C (no fan). Score each dumpling with a razor or a knife, glaze with a beaten egg, paying attention to the joined edges. Bake for 15-18 minutes, cool on a wire rack. In case you plan to eat the pierogi the next day, cover them with a kitchen towel after they cooled down, to avoid drying up.

Baked pierogi with bell pepper-zucchini filling

Original recipe

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