Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 cups all-purpose flour, 0.5 teaspoon salt, 1 tablespoon vegetable oil, and 1 cup warm water in a large bowl, mixing until a dough forms.

2. 2

   Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic, then cover it and let it rest for 30 minutes.

3. 3

   While the dough rests, prepare the filling by heating 2 tablespoons vegetable oil in a large skillet over medium heat, then sauté 1 finely diced medium yellow onion for 5 minutes until softened.

4. 4

   Add 2 minced cloves garlic and 8 ounces finely chopped cremini mushrooms, cooking for 7 to 10 minutes until the mushrooms release their liquid and brown.

5. 5

   Add the drained and rinsed 20 ounces canned young green jackfruit to the skillet, breaking it apart with a spoon or fork, then stir in 1 tablespoon chopped fresh marjoram, 1 tablespoon chopped fresh dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, cooking for 5 minutes.

6. 6

   Pour 0.5 cup vegetable broth into the skillet with the jackfruit mixture, bring it to a simmer, and cook for 10 to 15 minutes until the liquid has mostly evaporated and the jackfruit is tender and flavorful, then remove from heat and let cool slightly.

7. 7

   Divide the rested pierogi dough into two portions and on a lightly floured surface, roll out one portion to a thickness of 0.125 inch, then use a 3-inch round cutter to cut out pierogi circles, re-rolling scraps as needed.

8. 8

   Place about 1 tablespoon of the cooled jackfruit and mushroom filling in the center of each dough circle, then fold the dough over to create a half-moon shape and pinch the edges firmly to seal them completely, then arrange the pierogi in a single layer in a steamer basket lined with parchment paper, ensuring they do not touch each other, and steam the pierogi over simmering water for 8 to 10 minutes until they are puffed and cooked through.