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Christmas Dumplings with Jackfruit!

Jack Naked in Chunks

Christmas Dumplings with Jackfruit!

Ah, pierogi (dumplings)... our national pride! Years ago, when Food Jack was just sprouting, we introduced pierogi to our menu, and everyone fell in love with them! This year, after 3 years, I'm coming out with a new recipe. The Food Jack elves are delighted, and that suggests you should definitely give them a try!

Preparation time: 40 minutes
Number of dumplings : 40 pieces

Ingredients

Ingredients for 40 pieces:

Jack Naked in Chunks 190g (1 package) 
dried porcini mushrooms 20g
plant-based oil 2 tablespoons
white onion 200g
dried plums 3 pieces
Spices:
nutmeg 1/3 teaspoon
balsamic vinegar 1 tablespoon
sugar 1/2 tablespoon
soy sauce 1 tablespoon
smoked paprika 1 teaspoon
allspice 2 grains
juniper berries 2 grains
salt and pepper to taste or 1/2 teaspoon each

Dough for pierogi:

  • 260g pierogi flour (type 480-500)
  • 140g hot water
  • 1 teaspoon salt
  • 1 tablespoon plant-based oil

Nutritional Values:

Name Value % RWS

How to prepare

  1. Start with the filling. Prepare all the ingredients. Finely chop the onion. Bring the mushrooms to a boil in 150ml of water and set aside for 10 minutes or soak them overnight.
  2. Unpack the jackfruit and drain it on a sieve. Rinse it under running water to remove the brine flavor. Gently shred the pieces by hand to make them smaller.
  3. Heat vegetable oil in a large skillet and sauté the chopped onion until golden and fragrant.
  4. Meanwhile, drain the mushrooms and chop them into small pieces. Set aside the mushroom broth for later.
  5. Add the spices - crushed juniper berries, salt, pepper, allspice, bay leaf, sugar, soy sauce, paprika, nutmeg, and vinegar to the washed jackfruit.
  6. Add Jackfruit and chopped mushrooms to the sautéed onion. Sauté and mix for about 10 minutes over medium heat.
  7. Pour in the mushroom broth and let it evaporate. Taste to see if it suits your preferences and adjust seasoning if necessary :)
  8. The filling is ready! Now let's move on to the dough.
  9. Put the flour in a large bowl. Add salt and oil. Pour in hot water and initially mix with a knife to combine the ingredients. Then transfer the dough to a work surface and knead for 5 minutes.
  10. Cover the dough and let it rest for 10 minutes. After this time, start rolling it out and cutting out circles for the pierogi.
  11. Place about 1 teaspoon of filling on each circle. Gently stretch the dough edges and seal the pierogi. Optionally, you can decorate the edges with a fork :)
  12. Boil the pierogi in boiling water until they float - about 3 minutes.
  13. Merry Christmas!

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