Pierogies Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SHELL
1 tbsp: Warm liquid lecithin,
2 cup: Whole wheat flour,
1 cup: White flour,
1 tsp: Sea salt,
1 tsp: Cider vinegar,
10 1/2 ounce: Firm silken tofu,
1/2 cup: Water,
POTATO FILLING
6 medium: Potatoes, peeled & diced
2 tbsp: Smoked yeast, optional
1 tsp: Sea salt,
1/2 tsp: Black pepper,
1 tbsp: Corn oil,
1 cup: Finely diced onions,
5 ounce: Firm silken tofu,
CABBAGE GARBANZO FILLING
2 tbsp: Canola oil,
2 cup: Finely diced cabbage,
1 cup: Finely diced red onions,
1 tsp: Caraway seeds,
1/2 tsp: Black pepper,
2 tsp: Minced garlic,
1 tsp: Smoked yeast,
1 cup: Hot water,
1/2 cup: Garbanzo flour,
ACCOMPANIMENTS
Vegan sour cream,
Directions:
Warm lecithin by placing the bottle in simmering water on the stove
till lecithin is runny. Stir into the flours & salt & set aside.
Blend the vinegar, tofu & water till smooth. Combine with the flours
handling till the dough has a medium stiff consistency. Roll out
dough on a floured board forming a 21" x 6" rectangle 3/16" thick.
Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a
littel thinner may yield another 3 pieces). Place about 1 1/2 tb
filling on each piece. Wet the edges of the dough. Stretch one
corner of the dough to meet the opposite corner, forming a triangle &
press together, sealing the pierogi. 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. Remove &
drain. They can be sealed in a plastic wrap & kept in the fridge or
frozen at this point. To serve the pierogi, saute in oil until
lightly browned. Serve with vegan sour cream. POTATO FILLING: Cook
potatoes till soft. Drain & mash immediately until they are smooth.
This should yield 4 c packed potatoes. Add yeast, salt & pepper &
mix well. Saute onions in oil till translucent. Blend tofu till
smooth. Stir onions & tofu into the potato mixture. This filing
should keep refrigerated for a week. CABBAGE GARBANZO FILLING: Heat
oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5
minutes, stirring constantly. Add water & flour & cook till
thickened. If necessary, add more flour a tb at a time. This filling
should keep in the fridge for a week.
Source from luhu.jp
till lecithin is runny. Stir into the flours & salt & set aside.
Blend the vinegar, tofu & water till smooth. Combine with the flours
handling till the dough has a medium stiff consistency. Roll out
dough on a floured board forming a 21" x 6" rectangle 3/16" thick.
Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a
littel thinner may yield another 3 pieces). Place about 1 1/2 tb
filling on each piece. Wet the edges of the dough. Stretch one
corner of the dough to meet the opposite corner, forming a triangle &
press together, sealing the pierogi. 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. Remove &
drain. They can be sealed in a plastic wrap & kept in the fridge or
frozen at this point. To serve the pierogi, saute in oil until
lightly browned. Serve with vegan sour cream. POTATO FILLING: Cook
potatoes till soft. Drain & mash immediately until they are smooth.
This should yield 4 c packed potatoes. Add yeast, salt & pepper &
mix well. Saute onions in oil till translucent. Blend tofu till
smooth. Stir onions & tofu into the potato mixture. This filing
should keep refrigerated for a week. CABBAGE GARBANZO FILLING: Heat
oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5
minutes, stirring constantly. Add water & flour & cook till
thickened. If necessary, add more flour a tb at a time. This filling
should keep in the fridge for a week.
Source from luhu.jp