Savory DIY Dumplings
Photo credit: Monika Grabkowska
Soft, pillowy dough stuffed with a savory filling translates to humble comfort food the world over. These two versions are great for DIY experimentation. As a Polish-American, pierogis are my personal favorite, with a dough made chewy from the addition of sour cream or yogurt. Vegan ravioli dough, inspired by Italian cuisine, offers an equally delicious wrapper for a variety of fillings.
This recipe will appear in the forthcoming What’s for Dinner: Plant-rich feasts for any occasion by Susan Miller-Davis, available for pre-order now. The book is the first volume in an eco-cooking series, meeting the dinner challenge with a set of full-bodied, vegan and vegetarian entrées, plus plant-based starters, sides and desserts, meant to anchor celebratory meals.
| Yield: 4 servings | Time: 1 hour |
Ingredients
Dough
2 cups all-purpose flour
1/2 teaspoon salt
Plus…
for pierogi
1 large egg
1/2 cup sour cream or dairy/plant-based greek yogurt
1/2 cup butter, room temperature
for ravioli
1/2 cup water
2 teaspoons olive oil
Fillings + Toppings
1 cup of your preferred filling, see suggestions below
Topping of your choice
Preparation
Combine the flour and salt in a medium bowl, then add the remaining ingredients. Mix and fold to incorporate all the ingredients and form a sticky dough. Fold and knead the dough for about 5 minutes.
Cover the dough tightly with a silicone lid or plastic wrap, and let rest in the refrigerator for 30-60 minutes.
Roll out the dough on a floured surface and use a 3” cookie cutter or the mouth of a glass to create approximately 36 rounds. You will need to collect and roll out the scraps several times.
Place a small spoonful of the filling on the center of each round, fold the dough over to form a half circle, and press the edges together as you push the filling toward the center. Try to create a clean seal without the filling sneaking out. Use a fork to crimp the edges down more tightly.
Bring a large pot of water to a boil. Carefully lower the dumplings into the water, in about 3 batches to avoid having them stick together. Cook about 3-5 minutes at a low boil until the dumplings float. Use a slotted spoon to remove the dumplings.
The traditional way to finish pierogis is to sauté them in butter until golden brown, which would also make the ravioli even richer. You could use olive oil if you prefer, or just enjoy simply boiled to avoid the extra calories!
Fillings and Toppings
The sky’s the limit - experiment with what you like and what you have on hand. Be sure the filling is soft but not watery, and well-seasoned with salt, pepper and aromatics.
Pierogi fillings:
warm mashed potatoes, with salt and pepper to taste
sauerkraut, well drained
dairy or vegan ricotta cheese
sautéed mushrooms and onions
Pierogi toppings:
Sour cream, yogurt or applesauce
Horseradish
Sautéed shallots or onions
Ravioli fillings
mashed winter squash with a splash of coconut milk
canned pumpkin with fresh or dried sage
spinach with vegan ricotta
roasted peppers with feta
Ravioli toppings:
Sauces like pesto, marinara, or browned butter
Olive oil + parmesan cheese or nutritional yeast