This recipe is liked by 0 person(s). |
Pierogies
Nb persons: 0
Yield:
Preparation time: 60 minutes
Total time:
Source:
WHOLE-WHEAT PIEROGIES This is a Canadian favorite, especially of those from the Ukraine. Complexity: Advanced Dough: | |
4 cups | flour, whole-wheat |
2 cups | soy milk, or as needed |
4 tsp | Ener-G Egg Replacer powder, (dissolved in 4 tbsp water) |
1. Mix together all ingredients in a mixing bowl. Add enough flour or soy milk to form dough into a ball that is not sticky. 2. Roll dough out to 1/8 inch. Cut circles using a drinking glass. 3. Place 1 full teaspoon or so of filling in the center of each dough circle. (See Pierogi fillings below). 4. Fold dough in half over filing. Press edges together firmly. 5. In a large pot, bring 8 cups of water to a boil. Add 2 tablespoons olive oil. 6. Drop 8 pierogies into the water. Boil 8 minutes, then remove pierogies with a slotted spoon. Place in a dish. Repeat until all pierogies are cooked. 7. Warm up pierogies as they are, or fry with diced onion until lightly browned on each side. Serve with Tofu Sour Cream (p. 67) or Tofutti sour cream. Chef’s Tips: To make lighter dough, substitute some unbleached white or spelt flour for some of the whole wheat flour. Makes: minimum 2 dozen Potato-Cheese Filling | |
1 tbsp | pimiento, chopped |
¾ cup | cashew pieces |
¼ cup | nutritional yeast flakes |
1 ½ tbsp | lemon juice |
1 clove | fresh garlic |
¼ cup | onions, chopped |
2/3 cup | water |
½ tsp | salt |
3 cups | mashed potatoes |
1. Place all ingredients except potatoes in blender. Blend until very smooth. 2. Mix “Cheese sauce” into mashed potatoes. Per 2 pierogies: 249 calories; 10 g prot (16%); 41 g Carb (66%); 5 g Fat (18%); 1 g Sugar; 8 g Fiber; 124 mg Sodium; 0 mg Chol; 36 mg Calcium. Potato-Onion Filling | |
4 cups | cooked potatoes |
½ cup | soy milk |
1 ½ cups | onions, red, finely chopped |
½ tsp | salt, to taste |
1. Mashed hot cooked potatoes with soy milk until “fluffy.” 2. Saute onions in a little water until soft. 3. Mix salt and red onions into potatoes. Per 2 Pierogies: 226 calories; 9g prot (16%); 43g carb (76%); 2 g Fat (8%); 1 g Sugar; 8 g fiber; 130 mg Sodium; 0 mg Chol; 38 mg Calcium.lue Potato-Spinach Filling | |
1 ½ cups | onions, chopped fine |
2 cloves | garlic, minced |
1 cup | spinach, cooked, finely chopped |
3 cups | mashed potatoes |
½ tsp | salt |
1. In a nonstick frying pan, saute onions and garlic in a little water until soft. 2. Add spinach, potatoes, and salt. Saute until mixture is heated through. Per 2 Pierogies: 218 Calories; 8 g Prot (15%); 42 g Carb (77%); 2 g Sugar; 7 g Fiber; 125 mg Sodium; 0 mg Chol; 58 mg Calcium. Blueberry Filling | |
2 cups | blueberries, frozen |
2 tbsp | honey |
2 tbsp | cornstarch |
½ cup | water, cold |
1. Place blueberries and honey in a pot. Dissolve cornstarch in cold water. Add blueberries.
2. Bring blueberr mixture to a simmer over medium heat. Simmer until thickened and clear in blue color.
CHEF’S TIP: Serve blueberry pierogies warm with Creamy Whipped Topping (p. 144) as a dessert, or for a light supper or breakfast.
Per 2 pieogies: 202 calories; 7 g Prot (14%); 39 g Carb (77%); 2 g Fat (9%); 5 g Sugar; 6 g Fiber; 25 mg Sodium; 0 mg Chol; 31 mg Calcium.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.