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Vegan Pierogi with Mushroom Filling (Polish Dumplings)
For the dough:
2 ½ cups all-purpose or spelt flour
150 ml heat water
2 tbsp soy yogurt unsweetened
1 tsp olive oil
1 pinch of salt
For the filling:
10.5 ozpotatoes or sauerkraut
5.three ozsoy quark or vegan cream cheese
salt and pepper to style
contemporary herbs (e.g. parsley) non-compulsory to style
impartial oil or vegan butter for frying
To serve (non-compulsory):
*Observe: Please watch the recipe video for visible instruction!
Whisk collectively flour and salt in a bowl, then type a mildew within the center.
Combine water, soy yogurt, and olive oil in one other bowl to mix. Then pour it into the mildew of the flour and stir with a fork till it comes collectively.
Then switch the combination to a floured work floor and knead along with your palms till a easy, elastic dough is fashioned. (If the dough is just too dry, add a bit of bit extra water or soy yogurt. If it is too delicate, add a bit extra flour.)
Then type the dough to a ball, wrap it tightly in cling movie, and go away to relaxation within the fridge for about ½ hour.
Within the meantime, prepare dinner the potatoes till delicate for the filling. Then drain completely and peel the potatoes. (Alternatively, it’s also possible to make the filling with sauerkraut).
Peel and cube the onion. Clear and chop the mushrooms.
Warmth some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Put aside and permit to chill barely, then add them to a blender together with the potatoes and soy quark and mix into easy purée. (Optionally, use a stick blender or only a easy potato masher, if you happen to favor a chunky texture). Season with salt, pepper, and herbs to style.
Take away the pasta dough from the fridge and roll it out thinly on a floured work floor, utilizing a rolling pin.
Lower out circles with a spherical pasta or cookie cutter.
Work with one dough circle at a time. Brush one circle with a bit of little bit of water. Then add the filling with a teaspoon …