Pierogi with Mushroom and Cabbage Filling

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 1 tablespoon Egg Replacer
• 0.5 teaspoon Salt
• 1 ounce Dried Mushrooms
• 1 medium Cabbage
• 1 medium Onion
• 2 tablespoons Vegetable Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Soak dried mushrooms in warm water for 30 minutes. Drain and chop.
2. 2Shred the cabbage and chop the onion.
3. 3Heat vegetable oil in a large skillet. Add onion and saute until softened. Add cabbage and mushrooms, season with salt and pepper, and cook until cabbage is tender, about 20 minutes.
4. 4In a large bowl, combine flour and salt. In a separate bowl, mix warm water with egg replacer.
5. 5Gradually add the liquid mixture to the flour, mixing until a dough forms. Knead for 5-7 minutes until smooth.
6. 6Roll out the dough thinly on a lightly floured surface. Cut out circles using a cookie cutter or glass.
7. 7Place a spoonful of filling in the center of each circle. Fold the dough over and pinch the edges to seal.
8. 8Bring a large pot of salted water to a boil. Add pierogi and cook for 3-5 minutes, or until they float to the surface.
9. 9Serve with vegan sour cream (if desired) or sautéed onions.

Substitutions

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