The best delicious Pierogies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pierogies recipe today!
Hello my friends, this Pierogies recipe will not disappoint, I promise! Made with simple ingredients, our Pierogies is amazingly delicious, and addictive, everyone will be asking for more Pierogies.
What Makes This Pierogies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pierogies.
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-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.
From
Yields
4 Servings
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