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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The basic dough for the traditional Polish pierogie, made vegan with an egg replacer in the form of silken tofu. Ingredients:
2 cups whole wheat flour |
1 cup flour |
1 teaspoon salt |
1 teaspoon vinegar |
10 1/2 ounces silken tofu (mori-nu firm is great for this) |
1/2 cup water |
Directions:
1. Blend the salt, vinegar, tofu and water till smooth.
2. Combine with the flours, handling until the dough has a medium stiff consistency.
3. Roll out dough on a floured board forming a rectangle. Cut into equal circles.
4. Place about 1 1/2 tablespoon filling on each piece.
5. Wet the edges of the dough. Stretch one side of the dough to meet the opposite side and press together, sealing the pierogies.
6. Bring water to a simmer in a large pot.
7. Drop each pierogy carefully into the water and cook in the simmering water until the pierogis rise to the surface.
8. Remove and drain.
9. They can be sealed in a plastic bag and kept in the fridge or frozen at this point.
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