Vegan Pierogi Dough Food

VEGAN PIEROGI DOUGH

Steps:

• Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
• Let the dough rest in the bowl (covered with a towel) for 30 minutes.
• Separate the dough into 2 parts.
• Roll one half of the dough until about 1/8" thick.
• Cut circles with a cookie cutter (i use a 3" cookie cutter).
• Add a teaspoon or so of filling (depending on how big your circles are. Don't put too much, or they will be hard to close.
• Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
• Roll out the other half of the dough, and cut, fill, and seal.
• At this point you can freeze the pierogi for later, or you can cook them.
• To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.

VEGAN PIE DOUGH

Steps:

• Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
• To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

VEGAN MISIR WOT PIEROGI

Steps:

• Place the potatoes in a saucepan and add water to cover. Bring to a boil over high heat. Cook until the potatoes are easily pierced with a fork, 15 to 20 mins. Drain.
• Meanwhile, bring the lentils and 3 cups water to a boil in a pot. Cook until the lentils are tender but not disintegrating, 15 to 20 minutes. Drain.
• Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Mix until mashed with no lumps. Add the berbere, tomato paste, onion powder, garlic powder and 1 teaspoon salt. Continue to mix until combined.
• Check the dough for consistency; it should be moist and pliable but not wet. To test, roll a bit of dough between your palms: If it crumbles, add some vegetable oil until it holds together. If it's sticky and clings to your hands, add instant potato flakes until it holds together.
• Finally, taste for salt. The filling should be slightly saltier than you prefer so that the flavor stands up to the dough.
• To assemble the pierogi: On a well-floured surface, roll out a ball of Vegan Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
• Place 2 tablespoons of filling into the center of each round and fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
• Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
• Add the flax seeds and 2 cups water to a saucepan. Bring to a boil over high heat. (Keep an eye on the pan: Once the mixture starts boiling, it will foam up and boil over quickly!) As soon it starts to boil, reduce the heat to a simmer and cook for 10 minutes. Strain the resulting gel through a nut-milk bag or fine-mesh sieve. Discard the seeds and refrigerate the gel until cool.
• Mix the instant mashed potatoes with 1/2 cup water and let stand 2 to 3 minutes.
• Add the flour, water, baking powder, salt, 1 cup flax gel and 3/4 cup of the instant potatoes to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough is smooth, elastic and slightly tacky, about 8 minutes. Turn the dough out into a bowl and cover with a clean, damp kitchen towel. Let rest in the refrigerator for 30 minutes.

VEGAN PIEROGIES

Steps:

• To make the dough, mix all the ingredients in a bowl and knead until smooth. You may need to add more water. Set aside and cover with a clean, dry towel for 30 minutes.
• While the dough is resting, heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the onions and cook until translucent. Then, add the carrots, celery, potatoes and seasonings.
• Stir well to combine and cover, venting the lid slightly. Check on the vegetables after a few minutes. If they seem to be browning quickly, turn the heat down a bit. Stir every few minutes and check the potatoes for doneness. Once they are fork-tender, add the peas, cook for another couple minutes, and turn off the heat.
• Dust a work surface with flour and roll out half of the dough as thin as you can get it. Using a cookie cutter or the can from the peas, cut out circles and set aside. Knead the leftover dough into a ball and roll out again. Do this again with the other half of the dough until it is all or mostly used up.
• Take a circle of dough and roll out a little more with your rolling pin to make it thinner and wider. You'll be able to use more filling this way. Dip your finger in water, and wet the edges of half of the circle. Spoon on some of the filling, and pinch the pocket shut, forming a half moon.
• Once all of the pierogis are stuffed and sealed, bring a pot of water to a boil. As it comes to a boil, get a large pan ready to fry the pierogis. Turn the heat to medium and add 2-3 tsp of margarine to the pan to melt.
• Once the water is boiling, drop in as many pierogis as you think will fit into the frying pan. Usually 8-10 at a time is ok. When they rise to the top, skim them off and drop them into the heated frying pan. Cook for about 3-5 minutes on each side until browned and crispy. Transfer to a plate and keep in a warmed oven until all of the pierogis are done. Continue to cook in batches, adding more margarine to the pan as needed.