Pierogi with amaranth, broad beans and Greek anthotiro cheese

For those unfamiliar with the term PIEROGI, they are Eastern European stuffed pasta just like Italian ravioli or Chinese dumplings. They can be boiled or boiled and then fried. Either way they are delicious. I, myself like them steamed-fried, my Polish-Chinese fusion technique :)

Back home in Poland we make various kinds of stuffing, from sweet and sour cherry to potato and cheese. Options are endless, I like to follow my imagination.

Very luckily I live in a country which supplies my kitchen with flavorful goodness. I regularly visit organic farmers market near by my house. Spring and summer season it is like a paradise, you can find so many amazing fruits and veggies, some I didn't even know are edible :) Like for example, the gorgeous - full of iron, vitamins and minerals, amaranth leaves, commonly called vlita in Greece, which are usually boiled and served with olive oil and lemon. I use them in almost every recipe which calls for spinach leaves. In this recipe combined with broad beans and creamy - ricotta like, anthotiro cheese, amaranth is perfect addition to a dumpling stuffing.

 To make PIEROGI you will need:

Wrappers (makes about 40 psc):

300 g flour

pinch of salt

200 ml hot water

30 g butter, melted (plus extra for serving)

Filling:

1 cup steamed amaranth leaves, thick stalks removed

about 2 cups cooked broad beans, crushed with a fork

150 g anthotiro or ricotta cheese

salt and pepper to taste

 Method:

1.First make the wrappers. In a bowl of an electric mixer combine the flour and the salt. Slowly stir in the hot water and the butter. Bring the dough together with your hands and then using the hook attachment kneed the dough until is silky smooth. Cover and let it rest for about 30 minutes.

2. Make the filling. In a bowl combine the amaranth leaves, broad beans and the cheese, add salt and pepper to taste. Set aside until needed.

3. Once the dough had rested, divide it in 2 equal parts and shape them into balls. Working with one ball at the time, roll out until dough is about 2mm thin, dusting your work surface with flour, to keep the dough from sticking to the table.

 4. Using round cookie or pastry cutter, cut out circles. Place about 1 tablespoon of the filling in the middle of each circle, fold in half, keeping the filling from moistening the edges, and press two edges together to shape the dumpling. Place into the dusted tray. keep working with the rest of the dough circles and then move to the second ball, until you use all the filling.



My secret to a perfectly shaped dumpling

They keep their beautiful shape after cooking

5. Bring a large pot of water to a boil. Droop about 10-15 dumplings (one at the time) into the water, stir gently with a wooden spoon. Bring to boil again and lower the heat to medium. Cook the dumplings for 5-7 minutes, until they float on the surface.

6. Using straining spoon remove dumplings from the water. Serve immediately drizzled with melted butter and dollop of Greek yogurt or next day, fried in the pan using a little bit of vegetable oil.

I steam my dumpling instead of boiling before frying, for about 10 minutes. I think steaming gives them better texture.

Bon Appetite!