Handmade Farm-to-Table ʻUlu Pierogies
Handmade Farm-to-Table ʻUlu Pierogies
Rated 5 stars by 3 users
Category
Appetizer
Servings
30
Prep Time
80 minutes
Cook Time
20 minutes
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.
Author:Justine Ma
Ingredients
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1 ½ cup ʻulu flour
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1 ½ cup all purpose flour
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½ tsp salt
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¼ cup sunflower oil
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1 cup water
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4 cups mature ʻulu (peeled, cored, and steamed), grated
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½ cup chopped caramelized onion
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Fresh or dried dill
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3 tbsp butter
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Salt and pepper to taste
Dough
Filling
Directions
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!
Recipe Note
Try are other pierogi dish, ʻUlu & Aliʻi Mushroom Pierogies. We also love Roasted ʻUlu with Cilantro Yogurt Sauce as a side or pupu!
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.