Vegetable pierogi

Yield: 1 servings

Measure Ingredient
6 cups Shredded Napa cabbage
Salt
3 cups Unbleached white flour
1 tablespoon Raw sugar
1 Stick butter
Cut into small pieces
1¼ cup Reduced-fat sour cream
2 tablespoons Olive oil
1 large Onion; finely chopped
1 medium Carrot; finely chopped
3 Cloves garlic; minced
1 tablespoon Chopped fresh dill
Freshly ground black pepper; to taste

MAKES 36 LACTO Polish dumplings are traditionally fried, but here they are baked.

In large bowl, toss cabbage with 2 tablespoons salt and set aside 1 hour.

Meanwhile, in large bowl, mix flour, sugar and 1 teaspoon salt. Using two knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Add 1 cup sour cream and mix until moistened. Turn dough our onto work surface and knead into a ball. Divide dough in half, wrap each half in plastic and chill one hour.

Squeeze excess liquid from cabbage and put into clean bowl. In large skillet, heat oil over medium heat. Add onion, carrot and garlic and cook, stirring often, until carrot is tender, about 10 minutes. Add dill and cabbage and cook, stirring, 2 minutes. Remove from heat and stir in remaining ½ cup sour cream.

Preheat oven to 350 F. On a lightly floured surface, roll out one piece of dough 14 inch thick. Cut dough using a round 4-inch cookie cutter. Re-roll and cut scraps. Put 1 tablespoon of filling toward front of each circle.

Moisten edges of dough with water and fold in half around filling to form semicircle, firmly pinching edges closed. Set aside on lightly greased baking sheet. Continue to fill pierogi, keeping them covered with plastic wrap, until all dough is used up.

Bake until golden brown, 15 to 20 minutes. Serve warm.

PER PIEROGI: 87 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 10G CARB.; 10MG CHOL.; 36MG SOD.; 1G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 47 Converted by MM_Buster v2.0l.

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