Sauerkraut Pierogi with Mushrooms and Tofu Pieces
These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.
Serving Size: 4
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
- Make a dough by mixing the flour salt, oil and water together. Allow to rest for 15 minutes to 1 hour.
- Pinching off pieces of dough, roll each to be about the size of a walnut or ping pong ball.
- Flatten each “ping pong ball” on a floured surface.
- Using a rolling pin, roll each out into a circle.
- Fill each circle with a small portion of the sauerkraut and fold in half.
- Gently seal the edge using a fork. (I used an empanada cutter or form)
- Prepare the sauce by sauteing the onion in a bit of oil in a frying pan.
- Add the sliced mushrooms and saute until the mushrooms are soft.
- Add the tofu pieces.
- Mix the tamari with the corn starch and add 1/4 cup of water.
- Add the tamari sauce to the frying pan, and stir until the sauce becomes thickened and clear.
- Cook the pierogi in boiling salty water for 3-5 minutes until they float on top.
- Serve the pierogi with the mushroom sauce and a few minced chives.
I do recommend using an empanada form, it really makes it quicker and easier.
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