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Polish Beet Pierogi Bake
A twist on traditional Polish pierogi, these beet-filled dumplings are baked instead of boiled and topped with a crispy umami crust.
⏱50 min🍽6 servings📊medium
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Ingredients
- ●2 large Beets
- ●1 cup Polish Umami Bread Crumbs
- ●2 cups All-purpose Flour
- ●2 large Eggs
- ●1 cup Water
- ●1 tsp Salt
- ●1 tsp Black Pepper
- ●2 tbsp Butter
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine flour, salt, and black pepper.
- 3
Add eggs and mix until dough forms.
- 4
Knead dough for 5 minutes.
- 5
Roll out dough to 1/4 inch thickness.
- 6
Cut into circles using a cookie cutter or the rim of a glass.
- 7
Place a spoonful of beet puree in the center of each circle.
- 8
Fold dough over filling and press edges together to seal.
- 9
Place pierogi on a baking sheet lined with parchment paper.
- 10
Brush with butter and sprinkle with Polish umami bread crumbs.
- 11
Bake for 20-25 minutes, or until golden brown.