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