Sauerkraut Pierogi with Mushrooms and Tofu Pieces

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These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.

Serving Size: 4

Ingredients:

For the dough:

• 2 cups pasta (fine semolina) flour
• 1/2 teaspoon salt
• 3 tablespoons oil (for this recipe I used truffle oil)
• 1/3 cup water

For the filling:

• 1 package or can mild sauerkraut, drained

For the sauce:

• 250 grams (1 pkg.) mushrooms, sliced
• 1 onion, chopped
• 180 grams spicy tofu pieces
• 1/4 cup tamari
• 1/4 cup water
• 2 tsp, corn starch
• dash Italian herbs
• salt and pepper to taste
• a few minced chives as optional garnish

Directions:

1. Make a dough by mixing the flour salt, oil and water together. Allow to rest for 15 minutes to 1 hour.
2. Pinching off pieces of dough, roll each to be about the size of a walnut or ping pong ball.
3. Flatten each “ping pong ball” on a floured surface.
4. Using a rolling pin, roll each out into a circle.
5. Fill each circle with a small portion of the sauerkraut and fold in half.
6. Gently seal the edge using a fork. (I used an empanada cutter or form)
7. Prepare the sauce by sauteing the onion in a bit of oil in a frying pan.
8. Add the sliced mushrooms and saute until the mushrooms are soft.
9. Add the tofu pieces.
10. Mix the tamari with the corn starch and add 1/4 cup of water.
11. Add the tamari sauce to the frying pan, and stir until the sauce becomes thickened and clear.
12. Cook the pierogi in boiling salty water for 3-5 minutes until they float on top.
13. Serve the pierogi with the mushroom sauce and a few minced chives.

Notes:

I do recommend using an empanada form, it really makes it quicker and easier.

This entry was posted on Wednesday, January 7th, 2009 at 10:42 pm and is filed under Main Dishes, Mushrooms, Sauerkraut, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.

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