Pierogies-Caramelized Onion,Cabbage and Potato
By: Kirsten's Kitchen
Published: Thursday, April 29, 2010 - 7:11am

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

1 For the dough: 2 In a medium sized mixing bowl, combine dough ingredients. 3 Knead until smooth, about 5- 10 minutes. 4 Let rest for 30 minutes 5 For the filling: 6 Cover potatoes with water, boil until soft. 7 Mash with soy milk and 2 tbsp margarine 8 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. 9 Mix potato together with cabbage. 10 Cut dough into 4 sections 11 With a pasta roller, roll out dough. 12 Starting with the number 1 setting work your way down until number 5. 13 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. 14 Bring a pot of water to boil. Place pierogies into the water. 15 Cook until they float to the surface, about 2 minutes. 16 In a saute pan heat 2 tbsp of olive oil, and cook until golden on both sides.

About


Pierogies are boiled or baked dumplings of unleavened dough stuffed with varying ingredients. This is a vegan version.
They keep well in the freezer.