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.
Ready to make this Pierogies Recipe? Let’s do it!
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-SHELL-
1 tb Warm liquid lecithin 1 ts Cider vinegar
2 c Whole wheat flour 10 1/2 oz Firm silken tofu
1 c White flour 1/2 c Water
1 ts Sea salt
POTATO FILLING
6 md Potatoes, peeled & diced 1 tb Corn oil
2 tb Smoked yeast (optional) 1 c Finely diced onions
1 ts Sea salt 5 oz Firm silken tofu
1/2 ts Black pepper
———————–CABBAGE GARBANZO FILLING———————–
2 tb Canola oil 2 ts Minced garlic
2 c Finely diced cabbage 1 ts Smoked yeast
1 c Finely diced red onions 1 c Hot water
1 ts Caraway seeds 1/2 c Garbanzo flour
1/2 ts Black pepper
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.
Brother Ron Pickarski, “Friendly Foods”
Yields
4 servings
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