European Recipes:Polish Recipes:Pierogies

Recipe via Meal-Master (tm) v8.02

       Title: Pierogies
Categories: Main dish, Polish, Tofu, Vegetarian
       Yield: 4 servings

MMMMM---------------------------SHELL----------------------------
---
       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

MMMMM-----------------------ACCOMPANIMENTS-----------------------
----
            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.