Ingredients
SHELL
1 tbsp warm liquid lecithin
2 cup whole wheat flour
1 cup white flour
1 tsp sea salt
1 tsp cider vinegar
10 1/2 oz firm silken tofu
1/2 cup water
POTATO FILLING
6 medium potatoes, peeled & diced
2 tbsp smoked yeast (optional)
1 tsp sea salt
1/2 tsp black pepper
1 tbsp corn oil
1 cup finely diced onions
5 oz firm silken tofu
CABBAGE GARBANZO FILLING
2 tbsp canola oil
2 cup finely diced cabbage
1 cup finely diced red onions
1 tsp caraway seeds
1/2 tsp black pepper
2 tsp minced garlic
1 tsp smoked yeast
1 cup hot water
1/2 cup garbanzo flour
ACCOMPANIMENTS
1 vegan sour cream
Directions
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"
Servings: 4 servings
Polish Pierogies Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Russian
The History of Recipes
Written cooking instructions as a concept can be observed far back into ancient history, certainly as far as the Egyptians, and potentially, even further back. However, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of cookery books from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of the time. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on food, many of which still exist in private libraries. The arrival of TV gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Polish Pierogies recipe.
