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
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As we move into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the early Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. During the next few centuries, the powerful and wealthy competed with each other to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Polish Pierogies recipe.
