Vegan Pierogy Dough
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.2
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 37.5 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.1 g
- Protein: 8.4 g
View full nutritional breakdown of Vegan Pierogy Dough calories by ingredient
Introduction
The basic dough for the traditional Polish pierogi, made vegan with an egg replacer in the form of silken tofu. The basic dough for the traditional Polish pierogi, made vegan with an egg replacer in the form of silken tofu.Number of Servings: 8
Ingredients
-
2 cups whole wheat flour
1 cup flour
1 teaspoon salt
1 teaspoon vinegar
10 1/2 ounces silken tofu (Mori-Nu Lite Firm is great for this)
1/2 cup water
Directions
Blend the salt, vinegar, tofu and water till smooth.
Combine with the flours, handling until the dough has a medium stiff consistency.
Roll out dough on a floured board forming a rectangle. Cut into equal circles.
Place about 1 1/2 tablespoon filling on each piece.
Wet the edges of the dough. Stretch one side of the dough to meet the opposite side and press together, sealing the pierogies.
Bring water to a simmer in a large pot.
Drop each pierogy carefully into the water and cook in the simmering water until the pierogis rise to the surface.
Remove and drain.
They can be sealed in a plastic bag and kept in the fridge or frozen at this point.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine with the flours, handling until the dough has a medium stiff consistency.
Roll out dough on a floured board forming a rectangle. Cut into equal circles.
Place about 1 1/2 tablespoon filling on each piece.
Wet the edges of the dough. Stretch one side of the dough to meet the opposite side and press together, sealing the pierogies.
Bring water to a simmer in a large pot.
Drop each pierogy carefully into the water and cook in the simmering water until the pierogis rise to the surface.
Remove and drain.
They can be sealed in a plastic bag and kept in the fridge or frozen at this point.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.