potato-onion pierogi-- vegan recipe

[Guest guest]

In a message dated 4/22/04 2:24:35 AM,

writes:

 

 

> Thank you for the welcome.

>

> If you find the vegan pierogi recipes, please send them my way. The normal

> pierogi dough is made with eggs and sour cream. I am curious to know what

> those would be replaced with and how it would taste. I absolutely love

> Sauerkraut and Mushroom pierogi, my grandmother use to make them all the

> time when I was younger, so I'd be interested in trying some different

> recipes for that. Hopefully, I can find some tasty vegan and vegetarian

> alternatives.

>

> Kind Regards,

> Darusia

>

 

well, i couldn't find a recipe for sauerkraut and mushroom ones, but i'm sure

you can experiment with the filling to come up with a vegan equivalent.

here's a recipe from the " vegetarian meat and potatoes cookbook " by robin

robertson:

 

POTATO-ONION PIEROGI

 

filling:

1 1/2 lbs russet potatoes, peeled and cut into chunks

1 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp olive oil

1 large yellow onion, minced

 

dough:

1 tbsp ground flaxseeds

1 c water

3 c all-purpose flour

1 tsp salt

 

olive oil for cooking

 

1) make the filling: place the potatoes in a large saucepan filled with

cold water to cover. salt the water, bring to a boil, and boil until tender,

about 20 min. drain the potatoes and mash. season with the salt and pepper

and set aside.

 

2) heat the oil in a medium-sized skillet over medium heat. add the onion,

cover, and cook, stirring a few times, until softened, about 5 min. stir the

onion into the mashed potatoes and taste to adjust the seasonings. set

aside to cool completely.

 

3) make the dough: combine the ground flaxseeds and 1/4 cup of the water

and blend till thick and frothy. set aside.

 

4) combine the flour and salt in a large bowl and make a well in the center.

add the flax mixture and the remaining 3/4 cup water and stir to form a

stiff dough. turn out onto a lightly-floured work surface and knead till

smooth.

divide into 2 equal portions.

 

5) one at a time, roll out the dough portions on the work surface to a

rectangle about 1/8 inch thick. cut into 3- or 4-inch-wide strips and then cut

across the strips to create 3-to-4-inch squares. put a heaping tablespoon of

filling onto one half of each dough square. moisten the edges of each square

and fold in half to form a triangle. using your fingers, press the edges

together to seal well. for a decorative edge, press the tines of a fork into

1/4

inch of the edges of each pierogi.

 

6) to cook, bring a large pot of salted water to a boil. carefully add

the pierogi, in batches, and cook until they float to the top, about 2-3

minutes. drain well and place on a platter.

 

7) to serve, lightly brown the pierogi, in batches, in a large skillet using

a tablespoon or so of oil. transfer to a platter and cover to keep warm

while you cook the remaining pierogi. serve hot.

 

 

 

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