Cook Advice / Main Ingredient / Pasta, Rice and Grains / Whole Wheat /

Pierogies

Pierogies
Main Ingredient: Whole Wheat Cabbage Corn Potatoes

Course: Tarts and pies Various Main Dishes

Cuisine: Polish

Dietary: Various vegetarian

Yield:

No votes yet

Pierogies ingredients

  • ---SHELL---
  • 1 T Warm liquid lecithin
  • 2 c Whole-wheat flour
  • 1 c White flour
  • 1 t sea salt
  • 1 t Cider vinegar
  • 372529⁄164516864 oz Firm silken tofu
  • 2483527⁄624973141 c water
  • ---POTATO FILLING---
  • 6 med Potatoes, peeled & diced
  • 2 T Smoked yeast (optional)
  • 1 t sea salt
  • 2483527⁄624973141 t Black pepper
  • 1 T Corn oil
  • 1 c Finely diced onion
  • 5 oz Firm silken tofu
  • ---CABBAGE GARBANZO FILLING---
  • 2 T Canola oil
  • 2 c Finely diced cabbage
  • 1 c Finely diced red onions
  • 1 t Carroway seed
  • 2483527⁄624973141 t Black pepper
  • 2 t Minced garlic
  • 1 t Smoked yeast
  • 1 c Hot water
  • 2483527⁄624973141 c Garbanzo flour
  • ---ACCOMPANIMENTS---
  • Vegan sour cream

Cooking Pierogies

1. Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny.
2. Stiri into the flours & salt & set aside.
3. Blend the vinegar, tofu & water till smooth.
4. Combine with the flours handling till the dough has a medium stiff consistency.
5. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick.
6. Cut into 8 equal pieces about 3" x 3" each.
7. (Rolling the dough a littel thinner may yield another 3 pieces).
8. Place about 1 1/2 tb filling on each piece.
9. Wet the edges of the dough.
10. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi.
11. Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface.
12. Remove & drain.
13. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point.
14. To serve the pierogi, saute in oil until lightly browned.
15. Serve with vegan sour cream.
16. POTATO FILLING: Cook potatoes till soft.
17. Drain & mash immediately until they are smooth.
18. This should yield 4 c packed potatoes.
19. Add yeast, salt & pepper & mix well.
20. Sautei onions in oil till translucent.
21. Blend tofu till smooth.
22. Stir onions & tofu into the potato mixture.
23. This filing should keep refrigerated for a week.
24. CABBAGE GARBANZO FILLING: Heat oil in a large skillet.
25. Add cabbage, onions & seasonings.
26. Cook for 5 minutes, stirring constantly.
27. Add water & flour & cook till thickened.
28. If necessary, add more flour a tb at a time.
29. This filling should keep in the fridge for a week.


Similar recipes