Pierogi z Soczewicą

Ingredients · 4 servings

• 500 gWheat flour
• 2Egg yolk
• 250 mlMilk, warm
• 250 gGreen lentil, rinsed
• 3Onion, diced, divided
• 4 tbspSunflower oil
• 2 tspSalt
• 1 tspBlack pepper, ground

Equipment

stovetop, pot, frying pan, mixing bowl, rolling pin, round cutter, spoon, slotted spoon, knife, cutting board, colander, work surface

Instructions

1. 1
   Prepare Station

   Gather measured ingredients, a pot, frying pan, bowl, rolling pin, round cutter, spoon, slotted spoon, knife, and board. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cook Lentils

   Boil rinsed lentils in salted water until soft, then drain well and spread in a bowl to cool slightly before mixing. · 22 min

   What to look for: Lentils are tender but not watery.

3. 3
   Season Filling

   Fry 200 g diced onion in 2 tbsp oil until golden, then stir in lentils, salt, and pepper to make a thick filling. · 8 min

   What to look for: Onion is golden and the filling holds together on a spoon.

4. 4
   Make Dough

   Mix flour, egg yolks, warm milk, 1 tbsp oil, and salt, then knead until the dough becomes smooth and elastic. · 8 min

   What to look for: Dough is smooth, soft, and no longer shaggy.

5. 5
   Rest Dough

   Cover the dough and rest it for 30 minutes so the gluten relaxes and the pierogi roll thin without shrinking. · 30 min

   What to look for: Dough feels supple and slightly relaxed under the towel.

6. 6
   Roll Circles

   Roll the rested dough thin on a floured surface and cut even circles, keeping scraps covered while you work. · 10 min

   What to look for: Dough circles are thin, even, and pliable.

7. 7
   Fill Pierogi

   Place lentil filling in the center of each circle, fold over, and press the edges firmly to seal without trapped air. · 15 min

   What to look for: Pierogi are crescent shaped with tightly sealed edges.

8. 8
   Boil Pierogi

   Boil pierogi in salted water in batches until they float, then cook for 2 minutes more and lift out gently. · 10 min

   What to look for: Pierogi float and the dough looks tender and slightly glossy.

9. 9
   Fry Topping

   Fry remaining 100 g diced onion in 1 tbsp oil until golden and fragrant, stirring often to prevent dark edges. · 6 min

   What to look for: Onion is golden, glossy, and sweet smelling.

10. 10
    Serve Warm

    Serve the hot lentil pierogi on plates and spoon the fried onion over the top just before eating. · 1 min

    What to look for: Pierogi are glossy and topped with golden onion.