6 / 10
Difficulty:
Country:
Poland
Servings:
3 servings (~18 pierogi)
Time:
2 hours
For the dough:
For the filling:
For the toppings:
- 300g all purpose flour
- 200ml hot water
- 30g vegan butter / neutral oil
- 2 pinches of salt
For the filling:
- 250g potatoes
- 200g smoked tofu
- 50ml pickled cucumber water
- 1tsp of salt
- 1tsp fresh black pepper
- 1 onion
For the toppings:
- 1 parsley root or celery root
- neutral oil
- splash of a soy sauce
- Put water to boil in a kettle.
- Into a big pot put water with 1 spoon of salt. Peel all the potatoes, cut in halves and throw to the pot. Cook until soft, around 30 minutes.
- While the potatoes are cooking soak the tofu and crumble it into a bowl. Mix well with the pickle juice - that’s your equivalent of twaróg.
- Into a small pan add a slash of oil. Chop one onion and fry until golden, it shouldn’t take more than 3-5 minutes.
- When the water is boiled pour it to a bowl and add the butter. Whisk until it’s melted. Add flour and salt and start working the dough with the spoon. After 2-3 minutes you should be able to move it to a working surface dusted with flour and work it with your hand. The dough should be soft and elastic. Kneading can take up to 10 minutes. Cover with a napkin and leave for 30 minutes.
- Soak the potatoes and mash them completely so there are no lumps or bigger pieces. Combine it well with tofu, as well as onions and freshly ground black pepper. Adjust with salt if needed. It should be quite strong in taste, sour and a little spicy.
- Divide the dough into two balls. Working on at a time, roll it to a few millimeter thickness - it’s actually up to you how you like your dough. You can roll it so think that it’s almost like a parchment paper. I like mine a little thicker and more chewy.
- Use a big glass or a jar cover to cut the circles out of the dough. Again, the size is up to you - a lot of Polish people prefer small, bite-size dumplings. I always make them slightly bigger, so they are a handful. Fill each dumping with the potato-tofu mixture, close it and stitch with your fingertips so the filling won’t fall out while cooking.
- In a pot boil the water with 1 spoon of salt. When it will start boiling, throw dumplings in (few at a time) and cook them. After they float on the surface they should still be cooking for a minute.
- I like to serve my pierogi ruskie with finely chopped parsley root fried and then mixed with soy sauce. You can also serve them with golden fried onions.
Although the name of pierogi ruskie may suggest that they come from Russia, it actually refers to historical Rus’ lands and the recipe is traditionally polish. Originally made of potatoes & sour white cheese can be easily veganised by using tofu and a little bit of imagination.
It’s another staple of polish cuisine, bringing a lot of childhood memories (& kindergarten nightmares, hehe). Served with parsley root greaves this dish is almost identical with the non-vegan version.
It’s another staple of polish cuisine, bringing a lot of childhood memories (& kindergarten nightmares, hehe). Served with parsley root greaves this dish is almost identical with the non-vegan version.
PIErogi Ruskie
Ingredients:
How to:
