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Title: Pierogies
Categories: Entree Poland Tofu Vegetarian
Yield: 4 Servings
| SHELL | ||
| 1 | tb | Warm liquid lecithin |
| 2 | c | Whole wheat flour |
| 1 | c | White flour |
| 1 | ts | Sea salt |
| 1 | ts | Cider vinegar |
| 10 1/2 | oz | Firm silken tofu |
| 1/2 | c | Water |
| POTATO FILLING | ||
| 6 | md | Potatoes, peeled & diced |
| 2 | tb | Smoked yeast (optional) |
| 1 | ts | Sea salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Corn oil |
| 1 | c | Finely diced onions |
| 5 | oz | Firm silken tofu |
| CABBAGE GARBANZO FILLING | ||
| 2 | tb | Canola oil |
| 2 | c | Finely diced cabbage |
| 1 | c | Finely diced red onions |
| 1 | ts | Caraway seeds |
| 1/2 | ts | Black pepper |
| 2 | ts | Minced garlic |
| 1 | ts | Smoked yeast |
| 1 | c | Hot water |
| 1/2 | c | Garbanzo 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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