Polish vegans rejoice!
I just figured out how to make ridiculously easy, vegan pierogis. Life is so much more beautiful now. **CORRECTIONS**
1c flour. 1Tbsp corn starch. 1/4c water. 1Tbsp olive oil. Knead that just until the cracks any dry spots disappear. Shouldn't crumble or stick to any surfaces, so add more water or flour if you have to. Start boiling your water - lots of water. Divide the dough into 8 pieces and roll them out in circle-ish shapes.
* The first recipe I posted, I must've been working with some really dry flour because 1/2cup of water made the next batch of dough really sticky.
Plop down your choice of filling in the middle. Get your finger wet and trace along the edge of half the dough (it's actually really important that you don't moisten the entire circumference.) Fold the dough over and sort of pinch the toppings into the pocket - too much empty space = pierogis fall apart in water. Make sure they're tightly sealed. Throw the little pies into the water in batches. They're self-timing, as all pierogi are, and rise to the top of the water when cooked.
Sauteeing them in margarine/oil until they're golden brown makes them even more delicious.
Good fillings: Mashed potato and dried onion flakes, potato/garlic/dill, sauerkraut/caraway and potato/poppy seed/raspberry jam (seriously, sautee it and douse it with powdered sugar; I wanted to cry it was so good.)
1c flour. 1Tbsp corn starch. 1/4c water. 1Tbsp olive oil. Knead that just until the cracks any dry spots disappear. Shouldn't crumble or stick to any surfaces, so add more water or flour if you have to. Start boiling your water - lots of water. Divide the dough into 8 pieces and roll them out in circle-ish shapes.
* The first recipe I posted, I must've been working with some really dry flour because 1/2cup of water made the next batch of dough really sticky.
Plop down your choice of filling in the middle. Get your finger wet and trace along the edge of half the dough (it's actually really important that you don't moisten the entire circumference.) Fold the dough over and sort of pinch the toppings into the pocket - too much empty space = pierogis fall apart in water. Make sure they're tightly sealed. Throw the little pies into the water in batches. They're self-timing, as all pierogi are, and rise to the top of the water when cooked.
Sauteeing them in margarine/oil until they're golden brown makes them even more delicious.
Good fillings: Mashed potato and dried onion flakes, potato/garlic/dill, sauerkraut/caraway and potato/poppy seed/raspberry jam (seriously, sautee it and douse it with powdered sugar; I wanted to cry it was so good.)