Handmade Farm-to-Table ʻUlu Pierogies
One of our winners from the 2020 ʻUlu Recipe Contest. This spectacular pierogi recipe uses breadfruit flour for the dough & mature breadfruit for the filling.
1 ½ cup ʻulu flour
1 ½ cup all purpose flour
½ tsp salt
¼ cup sunflower oil
1 cup water
4 cups mature ʻulu (peeled, cored, and steamed), grated
½ cup chopped caramelized onion
Fresh or dried dill
3 tbsp butter
Salt and pepper to taste
Combine the ʻulu and filling ingredients together, set aside.
For the dough, whisk breadfruit flour, all purpose flour and salt in a bowl.
Pour in oil and water, then combine with a fork until it forms a shaggy dough, and form into a ball by hand.
Let the dough rest for 30 to 60 minutes.
On a clean surface, place cutting board, lined baking sheet, and scale. Weigh out the dough to 15-20g, or approximately 1 Tbsp pieces.
Using your hands, roll each piece of dough into a ball; then use a rolling pin to flatten into an 1/8-inch thick circle.
Place 1 Tbsp of filling in the center of each dumpling skin, then fold in half and pinch to close.
To cook, boil water and put dumplings in the pot.
When dumplings float to the surface, remove them from the boiling water.
Pan fry in butter and enjoy!