Vegan Pierogy Dough
From jo_jo_ba 18 years ago
- 10 minutes to make
- Serves 8
The basic dough for the traditional Polish pierogie, made vegan with an egg replacer in the form of silken tofu.
Ingredients
- 2 cups whole wheat flour shopping list
- 1 cup flour shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon vinegar shopping list
- 10 1/2 ounces silken tofu (Mori-Nu Firm is great for this) shopping list
- 1/2 cup water shopping list
How to make it
- Blend the salt, vinegar, tofu and water till smooth.
- Combine with the flours, handling until the dough has a medium stiff consistency.
- Roll out dough on a floured board forming a rectangle. Cut into equal circles.
- Place about 1 1/2 tablespoon filling on each piece.
- Wet the edges of the dough. Stretch one side of the dough to meet the opposite side and press together, sealing the pierogies.
- Bring water to a simmer in a large pot.
- Drop each pierogy carefully into the water and cook in the simmering water until the pierogis rise to the surface.
- Remove and drain.
- They can be sealed in a plastic bag and kept in the fridge or frozen at this point.
Fresh from the pot
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The Rating
Reviewed by 2 people-
o my these were so good nothing to change except maybe some more herbs in the dough but it was spectacular
eggchef
in Ajax loved it
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" It was excellent "