You are here

Member since April 2003
0
4

Pierogi with Onions and Spinach

What you need: 

For the dough:
1 cup white flour
1 cup whole wheat flour
6 oz silken soft tofu
2 tablespoon olive oil
1/2 teaspoon salt
For the filling:
6 med potatoes, peeled and cut into large chunks
6 oz soft silken tofu (or whatever is remaining of the package used in the dough)
2-3 tablespoon olive oil
salt to taste
pepper to taste
2 cups sauerkraut measured after squeezing out as much water as you can
nutritional yeast to taste, optional
For the sauce:
1/3 cup extra virgin olive oil
3 large onions, cut in half and then
sliced lengthwise
salt to taste
pepper to taste
8 oz fresh baby spinach

What you do: 

Mix all dough ingredients together to form a smooth, slightly moist dough. Add more flour if it is too wet, more tofu or some water if it is too dry. Set aside to rest.
Boil potatoes until mash able. Drain, mash well and add remainder of filling ingredients. Mix well. Put a large pot of water on to boil. Saute onions in remaining olive oil with salt and pepper. When they have gotten very soft, almost melted add spinach and saute until just wilted. Transfer to a large serving dish.
Cut dough into 24 equal size pieces and roll into balls. Roll each ball out with a rolling pin fairly thin into an oval shape. Place a rounded tablespoon of potato mixture on each piece of dough and pull one side of the dough to the other, forming a half moon with the potato mixture enclosed. Seal edges well with fingers or a fork. Place several pierogi in boiling water at a time stirring gently. Wait until they float and cook about one minute more. Transfer cooked pierogi to dish with onions and spinach, tossing to coat with olive oil so they don't stick. After all pierogi are cooked, serve.
Notes: The potato mixture is actually enough for about 2 dough recipes. I've only made this with waxy potatoes, specifically yukon gold. I haven't actually tried the nutritional yeast in the filling yet, but I plan to next time! The pierogie can be made ahead and frozen just before the boiling step.

Preparation Time: 
2 hours
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

I plan on making these when I get my things moved down to Texas, just because that's a lot of ingredients and my fiancee and I are currently uber-budgeting.
I plan on omitting sauerkraut (I can't stand the stuff) and using a wee bit of broccoli cut up small. With the addition of nutritional yeast, that should taste amazing.
Also, I plan on using a mix of vadalia and red onions, and also cutting down on them, as my fiancee dislikes a lot of them at once.
This sounds absolutely wonderful, and I'll let y'all know how it goes once I finally get around to making these
;)b

0 likes

Tasty, and well-received, even by an omni housemate who doesn't particularly like onions _or_ sauerkraut.  I doubled the dough recipe and still ended up with quite a bit of extra filling, but YMMV.  These things are a lot of work to make, so I'd recommend either enlisting help, or at least allowing plenty of extra time to prepare them.  I was at it for nearly 3 hours, and I never slowed down.  I froze half the batch I made, so we can have them again sometime without the muss and fuss.  Thanks for the recipe!

0 likes
Log in or register to post comments