Crispy Pierogi Stuffed with Cauliflower Mash
Ingredients
- 2 cups flour
- 1/2 cup warm water
- 1 tbl olive oil
- 1/2 tsp salt
- 1/8 turmeric (optional)
- Filling: 1 1/2 lbs of frozen cauliflower rice
- 2 tbl melted butter
- 1 tsp salt
- 1/4 pepper
- 1/4 cup non dairy sour cream
Preparation
Using a food processor combine the flour, salt, turmeric. Slowly add oil & water, after a minute or so it will form a ball. Wrap in plastic wrap, rest dough 1/2 hr
Steam Cauliflower rice till warm, after steaming drain any extra water in a strainer/colander
Place cauli in a bowl, add the rest of the ingredients, combine by mashing or using an immersion blender, season to taste
Time to make the Pierogi: slice dough in 1/2, wrap other 1/2 with plastic wrap. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand underneath
Using a circular 3 in cutter or narrow glass press cutter into dough to make wrappers. Place 1/2 tbl of filling in the center of each circle. Dampen edges of wrapper with water. Fold in a half moon & seal by pressing with fingertips.Place on parchment paper, cover with damp towel. Repeat this step with other 1/2 of dough
On stovetop using a nonstick pan, cooking in batches, using 1 tbl oil on med/high. Cook 3-4 min on each side or until crisp. I served mine with sour cream and a good dose of veggies