GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

Contributing Monkie

Published on March 12, 2009

Filed Under Full Recipe List, Recipes / Main Courses, Recipes / Vegan Tags , ,

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sauerkraut pierogi 02 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

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

 

sauerkraut pierogi 01 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

 

    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

 

sauerkraut pierogi 03 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

 

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.

 

Directions

    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.

Notes:

I do recommend using an empanada form, it really makes it quicker and easier.

sauerkraut pierogi 04 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

 



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