Ingredients
- For the dough:
- 2 cups flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 cup water
- For the filling:
- 8 potatoes- peeled and cubed
- 1/4 cup soy milk
- 2 tablespoons earth balance margarine
- 2 tablespoons olive oil
- 2 onions- thinly sliced
- 6 cups white cabbage- shredded
- 1 tablespoon dried mustard
- 2 teaspoons sea salt
- 2 teaspoons freshly ground pepper
- 3 tablespoons earth balance margarine
Make it step by step
- For the dough:
- In a medium sized mixing bowl, combine dough ingredients.
- Knead until smooth, about 5- 10 minutes.
- Let rest for 30 minutes
- For the filling:
- Cover potatoes with water, boil until soft.
- Mash with soy milk and 2 tbsp margarine
- Heat oil in saute pan on medium heat, add onions. caramelize (about 10-15 minutes), add cabbage and continue to saute until soft. Add spices and seasonings.
- Mix potato together with cabbage.
- Cut dough into 4 sections
- With a pasta roller, roll out dough.
- Starting with the number 1 setting work your way down until number 5.
- Using a round mold cutter, cut out circles on the rolled out dough. Place a walnut sized amount of the potato filling in the center of the dough. Fold around and press firmly together.
- Bring a pot of water to boil. Place pierogies into the water.
- Cook until they float to the surface, about 2 minutes.
- In a saute pan heat 2 tbsp of olive oil, and cook until golden on both sides.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kirsten's Kitchen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.