This is a meal for very little money. A little time consuming, however, it makes 12 giant pierogies which can later be frozen for future quick meals.
Shown with homemade cashew sour cream
PIEROGI FILLING INGREDIENTS:
3 cups potatoes, peeled and chopped
1 teaspoon salt
1 tablespoon oil
1.5 cup onions, chopped
PIEROGI DOUGH INGREDIENTS:
3 cups flour
1 cup water
1 tablespoon oil
1 teaspoon salt
CABBAGE SIDE DISH INGREDIENTS
1 teaspoon oil
1 cup onion, chopped
4 cups red cabbage, sliced
1 apple, peeled and chopped
1 tablespoon sugar
1 cup vegetable broth
DIRECTIONS:
Peel and chop the potatoes. Boil them in water on the stove for 20 minutes or until they are fork-tender. Drain and set aside.
In the pot you cooked the potatoes in, sauté onions in 1 tablespoon oil until they are translucent on medium heat. Add the potatoes and the salt. Fork mash or use a beater to mash the potatoes. We will not be adding any plant milk as they need to be somewhat on the dry side to make a good pierogi filling.
Now make the dough. Combine 3 cups flour, 1 cup water, 1 tablespoon oil, and salt in a medium sized bowl. Knead the ingredients into a dough ball. Knead for about 5 minutes, working the ball to bring out the gluten. Divide the ball in half and roll out 1 side to 1/4 inch thick.
Cut out circles in the dough using a small bowl turned upside down as your cutter. This makes a large pierogi like I made. For smaller ones, use the rim of a glass.
Stuff each pierogi with 1 heaping tablespoon potato mash. Seal the dumpling on the circular seam.
Boil the pierogi in water about 5 minutes.
CABBAGE SIDE DISH DIRECTIONS:
Peel and chop apples. In a pan, fry onions on medium high heat in 1 teaspoon oil until they are translucent. Add red cabbage and apple. Stir-fry about 2 minutes. Douse with broth and add sugar. Cover and cook 5 more minutes.