Monday, December 7, 2020



When I think about pierogi, I see a lot of work and a big mess in the kitchen. However, when I make a small number of them, e.g. 30 and not 130, things are different. Everything is going smoothly and I don't even know when, the first dumpling is ready on my fork :) So, if you tone down the number a bit you will manage just fine!


(thirty dumplings)


  • 140 ml of warm water
  • 1/2 teaspoon of oil
  • 1/2 teaspoon of salt
  • 250 g of flour


  • 100 g of brown lentils
  • 125 g of natural tofu
  • 2 tablespoons of oil
  • 80 g of red onion
  • a pinch of hot pepper
  • 1/2 teaspoon of Provencal herbs
  • 1/2 teaspoon of curry
  • 1/2 teaspoon of marjoram
  • salt and pepper to taste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of nutritional yeast flakes (available for purchase in supermarkets and health food stores)


  1. Put all the ingredients for the dough into the blender and knead it.
  2. Rinse the brown lentils and boil them in salted water until tender.
  3. In the meantime, in a pan with oil, fry the onion, chopped into small cubes.
  4. In a bowl,  smash the tofu with a fork.
  5. Add the onion and cooked lentils.
  6. Add spices.
  7. Lightly blend with the hand blender so that the larger pieces remain.
  8. Roll the dough and make pierogi.
  9. Cook them in salted water for 2 minutes ( start counting time when the pierogi come to the surface).
  10. Serve with soy sauce.
  11. When you have some dough left,  roll them into thin pancakes and fry them in a dry frying pan or freeze for another time.


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