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Receta Polish Pierogies
by Global Cookbook

Polish Pierogies
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Ingredientes

  • 1 Tbsp. Hot liquid lecithin
  • 2 c. Whole wheat flour
  • 1 c. White flour
  • 1 tsp Sea salt
  • 1 tsp Cider vinegar
  • 10 1/2 ounce Hard silken tofu
  • 1/2 c. Water
  • 6 med Potatoes, peeled & diced
  • 2 Tbsp. Smoked yeast (optional)
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 Tbsp. Corn oil
  • 1 c. Finely diced onions
  • 5 ounce Hard silken tofu
  • 2 Tbsp. Canola oil
  • 2 c. Finely diced cabbage
  • 1 c. Finely diced red onions
  • 1 tsp Caraway seeds
  • 1/2 tsp Black pepper
  • 2 tsp Chopped garlic
  • 1 tsp Smoked yeast
  • 1 c. Warm water
  • 1/2 c. Garbanzo flour
  •     Vegan lowfat sour cream

Direcciones

  1. Hot lecithin by placing the bottle in simmering water on the stove until lecithin is runny. Stir into the flours & salt & set aside.
  2. Blend the vinegar, tofu & water until smooth. Combine with the flours handling until 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 pcs about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pcs). 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.
  3. Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water until the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or possibly frzn at this point.
  4. To serve the pierogi, saute/fry in oil till lightly browned. Serve with vegan lowfat sour cream.
  5. POTATO FILLING: Cook potatoes until soft. Drain & mash immediately till they are smooth. This should yield 4 c packed potatoes. Add in yeast, salt & pepper & mix well.
  6. Saute/fry onions in oil until translucent/soft. Blend tofu until smooth. Stir onions & tofu into the potato mix. This filing should keep refrigerated for a week.
  7. CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add in cabbage, onions & seasonings. Cook for 5 min, stirring constantly. Add in water & flour & cook until thickened. If necessary, add in more flour a tb at a time. This filling should keep in the fridge for a week.