Handmade Farm to Table ʻUlu Pierogis
Category
Appetizer
Servings
30
Prep Time
80 minutes
Cook Time
20 minutes
RECIPE CONTEST WINNER - A spectacular made-from-scratch ʻUlu Pierogi recipe using ʻulu flour for the dough and mature ʻulu for the filling!
Author:Justine Ma
Ingredients
1 ½ cup ʻulu flour
1 ½ cup all purpose flour
½ tsp salt
¼ cup sunflower oil
1 cup water
4 cups steamed ʻulu (grated)
½ cup chopped caramelized onion
Fresh or dried dill
3 Tbsp butter
Salt and pepper to taste
Dough
Filling
Directions
Combine all the ʻulu and farm to table ingredients for the fillings then set aside.
For the dough, whisk ʻulu flour, all purpose flour and salt in a bowl.
Pour oil and water, then combine with a fork until it forms a shaggy dough and form into a ball with hand.
Let the dough rest for 30 to 60 minutes.
On a clean surface, lay out a cutting board, lined baking sheet and a scale to weigh out the dough. Each piece can range from 15g to 20g, approximately 1 Tbsp.
Once you weigh out the dough, Rolle each piece into a ball and then use a rolling pin; leave it a little thick, about 1/8 inch.
Place 1 Tbsp of filling in the center of each dumpling skin then fold in half and pinch to close.
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 then put dumplings in the pot.
When they float to the surface, remove them from the boiling water.
Pan fry in butter and enjoy!
1 comment
’Ulu pierogis, or dumplings, are my new favorite. It took a while for me to prep/cook, but they were worth the wait. Each bite is pure starchy goodness, with the perfect hint of dill. The dumpling can be a little dry so I recommend creating a dipping sauce for some moisture and added flavor.