traditional pierogi ruskie - dumplings with potatoes and tofu

traditional pierogi ruskie - dumplings with potatoes and tofu

Pierogi ruskie are one of the three, most popular dumplings in Poland. Traditionally, they are made with potatoes and cottage cheese, but of course, that is not good news for animals.

So here is the recipe for a vegan version of this tasty meal - that tastes exactly like the non-vegan one. This recipe here is the most traditional one. Soon I will be posting other recipes for not so traditional, but healthier pierogi dough, so stay tuned!​

traditional pierogi ruskie - dumplings with potatoes and tofu

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

Makes: 40-60 dumplings                 Time: 60 min

 

Ingredients:

Stuffing:
300 g (4 small) yellow onions
3 g (1 tsp) smoked paprika
splash of vegetable oil
pinch of salt

400 g natural tofu

600 g potatoes
water

50 ml lemon juice
1 ½ tsp freshly grounded pepper
1 – 1 ½ tsp salt

Dough:
500 g (3 cups) flour
250 ml (1 cup) hot water
45 ml (3 Tbsp) oil
1½ g (½ tsp) salt

For cooking:
water
splash of vegetable oil
pinch of salt

For serving:
fried onion
vegan yogurt
vegan butter

Instructions:

1. Start by making the stuffing. Chop the potatoes and cook them until they are soft.

2. Finely dice the onions.

3. On the pan heat the oil and add the onions, smoked paprika, and salt. Fry it for a few minutes until the onions are slightly golden.

3. Using the blender blend the tofu or break it apart into very small pieces with your hands.

4. When potatoes are soft, mash them with the potato masher.

5. Mix all of the ingredients of the stuffing.

6. In the bowl mix all of the ingredients for the dough.

7. Sprinkle the pastry board or other flat surface with a little bit of flour.

8. Then place the dough on it and kneed it until smooth and elastic.

9. Cut the dough in two and cover one part with a damp and clean cloth.

10. Roll out the half of the dough until it's 1-2 mm thick and cut the circles using the class or a jar.

11. Fill each of them with the stuffing and fold closing them and squeezing edges to ensure they do not open. Continue with the rest of the dough.

12. In a pot boil the water with a little bit of oil and a pinch of salt.

13. Place gently part of the dumplings (pierogi) in the water and cook them until they start floating on top, then cook them for 1-2 minutes more. Take them out and continue with cooking the rest.

14. Serve with vegan yogurt, vegan butter, or/and fried onions.

Notes and tips:

1. Storage: if you would like to store the dumplings for later, place them on the plate after cooking without them touching each other and let them cool down.Then store them covered in the fridge up to 2-3 days (once they are cold you can put them one on top of the other). To prevent them from sticking to each other you can spray them with a little bit of oil.

2. Freezing: you can also freeze the dumplings. To do so place the uncooked dumplings in the boiling water with oil and salt for 30 seconds. Then take them out and let them cool down on a plate without them touching each other. When they are cold place them in the freezer, still make sure they are not touching each other. After a few hours, when they are frozen you can transfer them into a container and store on top of each other.

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traditional pierogi ruskie - dumplings with potatoes and tofu
traditional pierogi ruskie - dumplings with potatoes and tofu

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