Polish pierogies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Warm liquid lecithin |
| 2 | cups | Whole wheat flour |
| 1 | cup | White flour |
| 1 | teaspoon | Sea salt |
| 6 | mediums | Potatoes, peeled & diced |
| 2 | tablespoons | Smoked yeast (optional) |
| 1 | teaspoon | Sea salt |
| ½ | teaspoon | Black pepper |
| 2 | tablespoons | Canola oil |
| 2 | cups | Finely diced cabbage |
| 1 | cup | Finely diced red onions |
| 1 | teaspoon | Caraway seeds |
| ½ | teaspoon | Black pepper |
| Vegan sour cream | ||
| 1 | teaspoon | Cider vinegar |
| 10½ | ounce | Firm silken tofu |
| ½ | cup | Water |
| 1 | tablespoon | Corn oil |
| 1 | cup | Finely diced onions |
| 5 | ounces | Firm silken tofu |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | Smoked yeast |
| 1 | cup | Hot water |
| ½ | cup | Garbanzo flour |
Directions
SHELL
POTATO FILLING
CABBAGE GARBANZO FILLING
ACCOMPANIMENTS
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 1½ 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"