Pierogies-Caramelized Onion,Cabbage and Potato

Photo: Kirsten's Kitchen

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

Preparation

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.