Henny (littleveghen) wrote in vegancooking,
Henny
littleveghen
vegancooking

Pierogi



Pierogi are my top comfort food. These were prepared ahead of time and frozen last week when I had a late night urge to make pierogi. I also cheated on the filling--potato flakes and dried onions. They would be so much better with fresh ingredients, of course, but I strongly dislike mashing potatoes. I'll make it without veggie bacon next time. My mum eats it all of the time (Yves Veggie Bacon), but I found it to be not very good. Tasteless and rubbery, then burnt.

Dough:
4 cups flour
1 tsp salt
water

Mix flour and salt, then slowly add enough water to make a stiff dough. Be careful not to make the dough too wet! Put aside, but don't let the dough dry out.

Filling:
4 cups mashed potato
onion
salt to taste

If you're also lazy, first rehydrate the dried onion, then use the onion water for the potato. Otherwise, just go on and mash your potato.

Putting Together:
Have a bowl of cold water handy. Roll out the dough thinly, but not too thin. You don't want see-through. Cut into circles. Place blob of potato off centre of dough circles. Wet around edge of dough, fold over, and pinch closed.

Boil and then fry. Serve with onion, facon, and sour cream.</l-cut>

x-posted to littleveghen, my cooking journal.
Tags: ethnic food-polish
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