खेचारि (lutin) wrote in vegancooking,

Pierogi Ruskie

Adapted from Sundays at Moosewood's Mushroom Piroshke p.426
(my changes are in bold)

1 package dry yeast
1t agave
1c lukewarm water
3c unbleached flour
1/3c vegetble oil
1t salt

1c onions
4 garlic cloves
olive oil
2c fresh mushrooms
so much
black pepper
1 block tofu
5-6 golden potatoes

Tofutti Sour Cream

Dissolve the yeast in the honey & water; set aside for 10 minutes or so.
Combine 2c flour, salt, oil & yeast mixture. Stir for 100 strokes & let sit for
30 minutes or until bubbles form. (or giant bubble of piergi doom, in my
case.) Add remaining flour and knead for 10 minutes. Place dough in
lightly oiled bowl, cover with damp cloth and ignore for at least one hour.

While you're ignoring it, make filling: boil potatoes, steam a block of tofu,
and sautee onions & garlic in oil & pepper. Add mushrroms & dill. When
the tofu is steamed, crumble it over the mushrooms and onions, tofu
scramble-style. When the potatoes are cooked, mash them.

To assemble pierogi, preheat the oven to 375F. Punch the dough and
divide it into 8 pieces. Flatten each piece and roll it into a 6x6 square & fill
it with filling. (no, really? ;) ) Pinch the edges together, &c. Bake for 30 minutes.
Serve with sour cream & margarine.


You can also use this dough recipe to make sweet pierogi (pierogi jagodowy).
To do that, fill the pierogi with fresh blueberries & top with sugar or (vegan)
creme fraiche. (If you know where I can get vegan creme fraiche or how to
make it, let me know!)
Tags: ethnic food-polish, ethnic food-russian, main dishes-dumpling/potsticker/pierogi, vegetables-mushrooms
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