Pierogi or “pot stickers” are such a great cold weather meal. They are filling and warming as well as the house smelling nice while everything is being prepared. Once you have made them a couple of times, you will find that they are not so difficult to make, and not even very time consuming. I think these lentil pierogi are my favorite.

Serving Size: 4

Ingredients:

for the dough:

3 cups all-purpose flour, plus flour for dusting the work surface

1/2 teaspoon salt

1/4 cup sunflower oil

1 cup warm water

for the filling:

1 cup green lentils

2 carrots, peeled and cut into small cubes

3 springs parsley, chopped

1 celery stalk, cleaned and sliced, cut into small cubes

2 medium onions, chopped finely

2 tablespoons oil

2 cloves garlic, minced

3 cups water

1 vegetable bouillon cube

1 bay leaf

pinch chili flakes

Directions:

to make the dough: Place the flour in a large bowl. Add the salt and whisk to mix. Add the oil and warm water. Using a mixer, blend to a smooth dough. Allow the dough to rest for 30 minutes while you make the filling. to make the filling: Prepare the vegetables. Heat the oil in a medium saucepan. Add the carrots and begin to sauté. Add the onions, garlic and celery and continue to sauté until the onions begin to soften. Add the lentils and stir to mix. Add the water and the vegetable bouillon cube and bay leaf. Stir to mix well. Bring the mixture to a boil, then turn the heat down to a soft simmer. Cook until the lentils are soft and the liquid has been absorbed. When the lentils are done, remove from the heat and set aside to cool slightly. to make the pierogi: Roll out the dough on a lightly floured surface. Cut 12 circles from the dough. Fill each circle with a tablespoon of lentil mixture. Fold the circle in half and crimp the edges. Alternatively you can also use a pierogi or empanada form. Bring a pot of lightly salted water to boil. Cook 3 or 4 pierogi at a time so as not to overcrowd the pot. When the pierogi are done, remove from the pot and place in a dish allowing the water to drain off. Sometimes we enjoy the pierogi just boiled, served with a sauce. Other times, we take one further step and lightly fry the pierogi so they are crispy on the outside. We served these pierogi lightly fried with a mushroom sauce and some fried onions as garnish.

Notes:

The mushrooms sauce was made from sautéed sliced mushrooms, and a mixture of tamari sauce, water, a pinch of salt and 2 teaspoons of cornstarch to thicken into a sauce.