Vegetable Pierogi

[Guest guest]

Vegetable Pierogi 01-SEP-98 p. 47

Makes 36—lacto

 

Polish dumplings are traditionally fried, but here

they are baked.

 

6 cups shredded Napa cabbage

Salt

3 cups unbleached white flour

1 Tbs. raw sugar

1 stick butter, cut into small pieces

1 1/4 cups reduced-fat sour cream

2 Tbs. olive oil

1 large onion, finely chopped

1 medium carrot, finely chopped

3 cloves garlic, minced

1 Tbs. chopped fresh dill

Freshly ground black pepper to taste

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 out

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 1/4 cup sour cream.

 

Preheat oven to 350°F. On a lightly floured surface,

roll out one piece of dough 1/8 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; 2 G PROT; 4 TOTAL FAT (2 SAT.

FAT); 10 G CARB.; CHOL; 36 MG SOD.; 1 FIBER

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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