Vegan Pierogi with Mushroom Filling (polish pasta dumplings)
Hey my dears! ?
Do you bed this thought, when a predestinate provide or rightful the perceive of a destined activity reminds you sustain to your immaturity in retributory a few seconds?
That’s how I see about this containerful: Pierogi!
Since I always deal my recipes with a outstanding object, it was very central to me to get this yummy instruction with you, which I eat and eff since my embryotic childhood.
Pierogi are stuffed pasta pasta, which my Slavic grannie lyonnaise really oftentimes and which I ever precious. At grandma’s Internal, it ever tastes the first, ethical? That’s why I prefabricated it to my operation to make one of my contender dishes myself. Of class in a vegan, whole and tasteful variant.
For the dough:
- 300 g light flour (I used spelt flour)
- 150 ml of warm water
- 50 g of soy yoghurt unsweetened
- 1 tsp olive oil
- 1 pinch of salt
For the filling:
- 300 g potatoes or sauerkraut
- 150 g mushrooms (type of your choice)
- 1 onion
- 150 g of soy quark or vegan ‘cream cheese‘
- salt & pepper
- oil or vegan butter for frying
- First, mix flour and salt in a bowl and form a hollow in the middle.
- Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
- Place the mixture on a floured surface and knead with wet hands to a smooth, elastic dough. (If the dough is too dry, add a little bit more water or soy yoghurt and if it should be too moist, add a bit more flour.)
- Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
- In the meantime, cook potatoes until soft for the filling. Then drain off the cooking water and peel the potatoes. (Optionally you can also make them with sauerkraut).
- Peel the onion and cut into small cubes.
- Clean and cut mushrooms, too.
- Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
- Then let the mushroom-onion mixture cool a little bit and purée with potatoes and soy quark in a blender. Season with salt, pepper and herbs to taste.
- Remove the pasta dough from the fridge and roll it out thinly with a rolling pin on a floured surface.
- Cut out circles with a pasta or cookie form.
- Then brush a circle with a little bit of water and spread the filling with a teaspoon in walnut size on the middle of the circle.
- Fold the filled circle and press the edges well.
- Once all the pierogi are prepared, bring a large pot of salted water to a boil and cook the pierogi for about 4-6 minutes on low heat.
- Then remove the pierogi with a skimmer and drain well.
- Finally, just heat some oil or vegan butter in a pan and roast the pierogi until crispy. If you like, you can also fry some more onions or garlic.
- Serve them with pesto, spinach and fresh parsley or just by themselves.
- Enjoy! ?