Polish pierogies

Yield: 4 servings

Measure 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
\N \N 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

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"

Similar recipes