Pierogies
Submitted by granny
Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minThese vegan pierogies skip the eggs entirely, using silken tofu and a splash of apple cider vinegar to build a pliable whole wheat dough that holds up to boiling and pan-frying. The tofu keeps the dough tender without any dairy, and the vinegar helps it stay flexible as you stretch and seal each triangle.
Two fillings come with this recipe. The potato filling gets its savory depth from sauteed onions and optional smoked yeast. The cabbage garbanzo filling takes a different route with caraway seeds, garlic, and chickpea flour that thickens into a hearty, almost meaty mixture.
The key step most people rush? The simmer. Drop each pierogi gently into barely bubbling water (not a rolling boil) and wait for it to float. That float tells you the dough is cooked through. Then the pan-fry in oil gives you those golden, crispy edges that make pierogies worth the effort.
Pro Tips
- Roll the dough thin, about 3/16 inch. Thicker dough gets gummy after boiling
- Seal edges firmly by pressing with fork tines. Any gap and they’ll burst open in the water
- Both fillings keep in the fridge for a week, so make them ahead and assemble when ready
- Freeze unfried pierogies on a sheet pan first, then bag them. They go straight from freezer to simmering water
Variations
- Sauerkraut filling: Swap the fresh cabbage for drained sauerkraut and skip the water. The tang is incredible
- Mushroom and onion: Saute finely chopped cremini mushrooms with the onions for the potato filling
- Crispy finish: After pan-frying, brush with a little garlic oil and sprinkle with fresh dill
Ingredients
Directions
Warm lecithin by placing the bottle in simmering water on the stove until lecithin is runny.
Stir into the flours and salt and set aside.
Blend the vinegar, tofu and water until smooth.
Combine with the flours handling until the dough has a medium stiff consistency.
Roll out dough on a floured board forming a 21 x 6 inch rectangle 3/16 inch thick.
Cut into 8 equal pieces about 3 x 3 inch each.
(Rolling the dough a littel thinner may yield another 3 pieces).
Place about 1½ tablespoon filling on each piece.
Wet the edges of the dough.
Stretch one corner of the dough to meet the opposite corner, forming a triangle and press together, sealing the pierogi.
Bring water to a simmer in a large pot.
Drop each pierogi carefully into the water and cook in the simmering water until the pierogi rises to the surface.
Remove and drain. They can be sealed in a plastic wrap and kept in the fridge or frozen at this point.
To serve the pierogi, sauté in oil until lightly browned.
Serve with vegan sour cream.
Potato Filling: Cook potatoes until soft.
Drain and mash immediately until they are smooth.
This should yield 4 cup packed potatoes. Add yeast, salt and pepper and mix well.
Sauté onions in oil until translucent.
Blend tofu until smooth. Stir onions and 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 and seasonings.
Cook for 5 minutes, stirring constantly.
Add water and flour and cook until thickened.
If necessary, add more flour a tablespoon at a time.
This filling should keep in the fridge for a week.
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