Pierogi with Onions and Spinach – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- 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
Directions:
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.
Serves: 3 or 4
Preparation time: 2 hours
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