Polish 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.
Brother Ron Pickarski, "Friendly Foods"
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.
Brother Ron Pickarski, "Friendly Foods"
Source from luhu.jp