Polish pierogies
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Polish pierogies
  Polish    Vegetarian  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49307. Report a problem with this recipe.
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      Title: Polish pierogies
 Categories: Main dish, Vegetarian, Polish, Ethnic
      Yield: 4 Servings
      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

MMMMM-----------------------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

MMMMM------------------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

           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"

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Recipe ID 49307 (Apr 03, 2005)

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