| PIEROGIES Dough: 2 cups unbleached flour 1/2 tsp. salt 1/2 cup warm water Combine flour, salt and water. Knead until smooth, adding small amounts of water, if necessary. Filling: 4 large potatoes, peeled and cut into chunks 1 onion, diced 1 clove garlic, minced 1-tsp. parsley 1/4-1/2 cup rice or soy milk 1/2 tsp. salt 1/2 tsp. pepper Boil potatoes until tender. Drain. Saut� onions & garlic in water. Mash potatoes with parsley, milk, salt, and pepper. Add onions & garlic, mix together. Optional filling ingredient: Saut� 1 cup sauerkraut with the onion and garlic and add to mashed potatoes Assemble: Roll out dough on a floured board or countertop until 1/8" thick. Cut 3" circles of dough with a biscuit or cookie cutter. Place a tablespoon of potato mixture on each dough round and fold the dough over forming a semi-circle. Press the edges together with the tines of a fork, using a little water to seal, if necessary. Boil pierogies a few at a time in a large pot of water. They are done when they float to the top. Two ways to Serve Pierogies: 1) Saut� 1 diced onion in a little water in a large non-stick fry pan. Add 2-cups tofu �sour cream� and a little water to make a �cream� sauce. Place boiled pierogies into sauce and simmer on low until all pierogies are cooked. Serve immediately. 2) Brown pierogies (after they have been boiled) in a large non-stick fry pan sprayed with a little pan spray. Serve immediately. |