Vegan and easy ethod of making holiday pierogi.This is good for christmas eve with sour cream and beet soup .I also serve it as a appetizer.
Great for vegetarians and vegans .You can also store them in freezer and heat in a pan .
Serves;4
ingredients
2 cups plain flour
1 cup of water
1/2 teaspoon fine sea salt
150 g of white cabbage
150 g cooked mushrooms
1 tablespoon raisins or cranberry
1 medium white onion
1 small red onion
coarse sea salt
4 cloves
ground white pepper
parsley
extra virgin olive oil
sour cream to serve
preparation
Prepare the dough . To do this, pour the flour into a large bowl, add the water and salt and stir with a wooden spoon. Do it hard, in circles, holding the container with your arm so that it does not move. In this way, the moment a dough ball forms and the walls of the fountain are clean, the dough is ready. Flour your hands together, roll the dough into a ball, leave it in the bowl and cover it with a dry cloth. Let it sit for at least 30 minutes.
Prepare the filling . First, cut the cabbage into thin julienne strips, wash and drain well, and brown over high heat in 1 tablespoon oil for a couple of minutes. Then, lower the heat, add a little salt and white pepper and let it cook for another 4-5 minutes. Reserve it. Cook mushrooms and cut in to cubes . Sauté over high heat with a pinch of salt (very little) for 1 -2 minutes . Add them to the cabbage. Finally, chop the raisins into small pieces and incorporate them into the cabbage with the mushrooms. Let the filling cool down .
Roll out the dough . Flour the entire work surface very well, because it is a dough that tends to stick a lot. Roll out the dough until it is fine, like a pancake. Flour the table again. Using a cutter, cut circles about 7-8 cm in diameter.
Fill the pierogi . Put a circle of dough in your dry and floured hand and add a teaspoon of the filling on one side, without reaching the edges. With your free hand, fold the circle and pinch the edges to seal them. Place your fingers like forceps and squeeze the entire edge of the pieregi . Place it on a well-floured tray. Cover the pierogi with a dry cloth so they don't dry until you cook them.
Cook the pierogi . Put a wide pot with water and a little coarse salt on the fire. When it starts to boil, add the pierogi in batches of 5 or 6. You will see that they sink into the water. Try to move them with a wooden spoon, very carefully. When they begin to rise to the surface, cook 1 minute more, drain them and put them on a large plate
Fry the pierogi . Heat a skillet over medium-high heat, with 2-3 tablespoons of oil. Place the pierogi in the pan without touching and without moving them. Let them fry for 2-3 minutes on one side. They will stick to the pan until they have a scab. At this time and carefully, remove them from the pan and place them on the onion bed with the toasted side facing up. Do the same with all the pierogi .
Julienne the two onions and fry them in 1 tablespoon of oil, with a little salt and the 4 cloves. Reserve in a plate .
Serve them . You can bring them to the table served on a wide plate with the onion mixed and sprinkled with parsley. Put the sour cream in a bowl and each dinner is served the amount they prefer.
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