Pierogi with Mushroom and Cabbage Filling

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 1 tablespoon Egg Replacer
• 0.5 teaspoon Salt
• about 28.4 g Dried Mushrooms
• 1 medium Cabbage
• 1 medium Onion
• 2 tablespoons Vegetable Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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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