Pierogies from scratch! Use your imagination or the filling. Tofu sour cream? Jalepeno flavor? Salsa? or perhaps the traditional potato onion filling!
- 1 cup unbleached flour
- 1/4 cup water
- 1 teaspoon olive oil
- 3 medium potatoes
- 1 medium onion
- 1 clove garlic minced
- 1 teaspoon parsley flakes
- 1/4-1/2 cup soy milk
- 1/2 teaspoon margarine
- 1/2 teaspoon salt
- 1/2 teaspoon Black pepper
- Cut potatoes into chunks and boil until tender. Drain. Saute onions in water until translucent. Whip potatoes with garlic, parsley, margarine, milk, salt, and pepper. Stir in onions. Set aside.
- Prepare dough by combining flour, water, and olive oil. Knead until smooth, adding very small amounts (1/8 teaspoon) of water if necessary.
- Cut off a strawberry-size piece of dough and roll it into a circle. The dough should be rolled quite thin -- just thick enough that it doesn't tear too easily. The standard size of pierogies is about a 7.5 centimeter / 3 inches diameter, but i like to make an assortment of sizes. Put a tablespoon or so of the potato mixture on the dough circle (more of less, depending on the size), fold one side over so it is a semi-circle, and seal shut. You may need some water if the dough has begun to dry out.
- After all the pierogies have been made, you can either freeze them, refrigerate them for a few days, or go ahead and cook them.
- To cook: Boil pierogies in water for a few minutes. They cook quickly. Heat a teaspoon of olive oil in a frying pan. Brown pierogies on each side.
- Caution: Do not put uncooked pierogies on a paper plate. They will stick. Use a regular plate or cookie sheet.
- You can top pierogies in a variety of ways: tofu sour cream, tomato sauce, salsa, ketchup, etc. Of course, you can also eat them plain. Also, the ingredients in the potato filling can be varied. Bon appetit!