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"

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