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Title: Pierogies
Categories: Entree Poland Tofu Vegetarian
Yield: 4 Servings

SHELL
1tbWarm liquid lecithin
2cWhole wheat flour
1cWhite flour
1tsSea salt
1tsCider vinegar
10 1/2ozFirm silken tofu
1/2cWater
POTATO FILLING
6mdPotatoes, peeled & diced
2tbSmoked yeast (optional)
1tsSea salt
1/2tsBlack pepper
1tbCorn oil
1cFinely diced onions
5ozFirm silken tofu
CABBAGE GARBANZO FILLING
2tbCanola oil
2cFinely diced cabbage
1cFinely diced red onions
1tsCaraway seeds
1/2tsBlack pepper
2tsMinced garlic
1tsSmoked yeast
1cHot water
1/2cGarbanzo flour
ACCOMPANIMENTS
  Vegan sour cream

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"

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