Pierogi with Mushroom and Cabbage Filling

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 1 tsp Salt
• 2 tbsp Vegetable Oil
• 1 medium Cabbage
• 1 lb Cremini Mushrooms
• 1 large Onion
• 2 cloves Garlic
• 4 tbsp Plant-Based Butter
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare the dough: In a large bowl, combine flour and salt. Gradually add warm water and vegetable oil, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. 2Prepare the filling: Shred the cabbage. Chop the mushrooms, onion, and garlic.
3. 3In a large skillet, melt plant-based butter over medium heat. Sauté the onion and garlic until softened. Add the mushrooms and cook until they release their liquid and are tender. Add the cabbage, salt, and pepper. Cook until the cabbage is softened, about 15-20 minutes.
4. 4Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or glass to cut out circles.
5. 5Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges to seal tightly.
6. 6Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time. Cook for 3-5 minutes, or until they float to the surface.
7. 7Remove the pierogi with a slotted spoon and drain well.
8. 8Serve with more melted plant-based butter.

Substitutions

Related Guides