Cooking Recipe Pierogies
Recipe Ingredients
SHELL
POTATO FILLING
CABBAGE GARBANZO FILLING
ACCOMPANIMENTS
Directions
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.