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Thursday, June 18, 2015

Pierogies

Pierogies 

I have to be honest, I am so glad I was asked to make this recipe.  I have never had pierogies 
before, and I don't know if I would have made them if not asked.
It is a little time consuming to make these, but the recipe makes over 50, and you can freeze them as cook as you like.  So it is definitely worth the effort.  A little effort now, a lot of easy meals later.  

Ingredients:

For the filling:   

6 medium russet potatoes, peeled and cut into about 1 inch chunks
8-10 cups water
6 oz. extra firm silken tofu
1/4c nutritional yeast
1 tablespoon garlic powder
2 tsp. onion powder
1/4c plant based milk of choice
salt and pepper to taste
1/4c freshly chopped chives

For the pasta shell:

3c unbleached flour (plus about 1/2 cup extra for dusting later)
1/2 tsp. salt (optional)
1 tsp. baking low sodium baking powder
1/4c plant based sour cream (I used Dr. McDougall's recipe)
2 tablespoons unsweetened applesauce
3/4c water  

 To begin, lets make the mashed potatoes.  Start by putting your cut potatoes into a large pot and cover with 8-10 cups of cold water.  Place on the stove over medium high heat and partially cover the pot with a lid.   Allow to come to a soft boil and cook for about 15-20 minutes, or until the tip of a sharp knife easily slides in and out of potato.
Drain in a colander and allow to sit and dry for a minute.  After about 2 minutes, add the potatoes back to the pot and add the remaining ingredients.
With a potato masher or with a hand mixer (recommended) whip the potatoes until smooth and creamy.  Scoop into a large bowl and cover.  Place in the fridge while you make the dough.
For the dough, add the dry ingredients to the bowl of a stand mixer with a kneading attachment.  In a smaller bowl, combine the sour cream, applesauce and water until well mixed. 
Turn the mixer on medium, and slowly add the liquid in.  Let it mix until a dough forms.  It should not be too dry, but also not sticky.  If you need to add more flour to do this, do it 1 tablespoon at a time.
Turn the mixer up to medium high and knead for 6 minutes.
Turn off and remove dough.  It should be soft and not sticky.  Wrap in plastic wrap for 30 minutes to rest.  This will give you time to clean your area.
After 30 minutes, dust a clean counter top with plenty of flour, and place dough in the middle.  With a rolling pin that has also been dusted, roll out the dough.  Go slow so you don't make the dough tense up.  You will roll out until the dough is thin, about 1/8 inch thick.  
With a glass or big round cookie cutter (approximately 3 inches in diameter) cut circles out.
When you have cut out all you can, move the circles to the side and bunch the dough up again, and roll out.  Keep doing this until you have used all of the dough. (you should get about 50 circles)
Cover the circles with a clean kitchen towel, and work in batches.  I did 15 at a time.
Lay the circles out on the dusted surface, and take the mashed potatoes out of the fridge.  With a small 1 tablespoon scoop, or just a regular spoon, scoop out the mashed potatoes and put in the middle of each circle.
Get a small cup of water, wet your finger and dampen one half of the circle along the edges.  Work one at a time. 
After wetting the edge, fold over and press the edges down.
When all of the dumplings are folded over and edges pressed, get a fork and press along the edges to seal and to make pretty. :)
When the first 15 are done, place onto a silicone or parchment lined baking sheet and cover with a kitchen towel and add more as you finish.  You can freeze at this point.  Just place the whole baking sheet in the freezer and freeze all of the perogies for 1 hour.  Then remove and place in plastic zip bags.
For those that are going to be cooked right away, you will want to bring a large pot of water to a boil over medium high heat.
When the water has come to a boil, lower about 8 pierogies down into the water.  Stir very gently to make sure they don't stick to the bottom or each other.  Cook for 10 minutes over a gentle boil.  
Remove to a strainer, and run cool water gently over them to stop the cooking and prevent sticking.  Allow to drain for about a minute and then place on a lined baking sheet until all the pierogies are done.
To serve, heat up a large nonstick pan over medium heat.  Place pierogies in the hot pan, making sure they don't touch.  You will have to work in batches.  Cook on the first side for about 5 minutes, or until golden.  They shouldn't stick.  Turn and cook another 3-5 minutes.
You can eat as is, or add your favorite gravy.  Might I suggest some mushroom gravy from this site?  Look up crock pot mushrooms. :)
You can also freeze after browning, and just microwave to heat up.

Most of all, and as always, ENJOY!!

 



 

2 comments:

  1. These look so delicious! I can't wait until my remodel is finished so I can try them!!! Did I mention I finally...FINALLY...got my first air conditioner? I can cook in the heat and not get the house hot! Super excited!

    What type of sauce did you use for the pierogies?

    ReplyDelete