Contributing Monkie vegalicious
Published on March 12, 2009
Sauerkraut Pierogi with Mushrooms and Tofu Pieces (vegan)
Recipe by Veganlicious
These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.
Serves 4 people
For the Dough:
2 cups pasta (fine semolina) flour
1/2 teaspoon salt
3 tablespoons oil (for this recipe I used truffle oil)
1/3 cup water
Step 1 Make a dough by mixing the flour salt, oil and water together. Allow to rest for 15 minutes to 1 hour.
For the Filling:
1 package or can mild sauerkraut, drained
For the Sauce:
250 grams (1 pkg.) mushrooms, sliced
1 onion, chopped
180 grams spicy tofu pieces
1/4 cup tamari
1/4 cup water
2 tsp, corn starch
dash Italian herbs
salt and pepper to taste
a few minced chives as optional garnish
Step 1 Prepare the sauce by sauteing the onion in a bit of oil in a frying pan.
Step 2 Add the sliced mushrooms and saute until the mushrooms are soft.
Step 3 Add the tofu pieces.
Step 4 Mix the tamari with the corn starch and add 1/4 cup of water.
Step 5 Add the tamari sauce to the frying pan, and stir until the sauce becomes thickened and clear.
Step 1 Pinching off pieces of dough, roll each to be about the size of a walnut or ping pong ball.
Step 2 Flatten each “ping pong ball” on a floured surface.
Step 3 Using a rolling pin, roll each out into a circle.
Step 4 Fill each circle with a small portion of the sauerkraut and fold in half
Step 5 Gently seal the edge using a fork. (I used an empanada cutter or form)
Step 6 Using a rolling pin, roll each out into a circle.
Step 7 Cook the pierogi in boiling salty water for 3-5 minutes until they float on top.
Step 8 Serve the pierogi with the mushroom sauce and a few minced chives.
I do recommend using an empanada form, it really makes it quicker and easier.