Spinach and Tofu Pierogi with Sauerkraut, inspired by Soczysta Strawa in Lublin

طريقة التحضير

1. Dough: mix the flour with a pinch of salt, add the warm water little by little and knead for 5 to 8 minutes until smooth. Cover and rest for 30 minutes.

   8 دقائق

2. Tomatoes: halve the cherry tomatoes and cook them in a dry non-stick pan over medium heat for 10 to 12 minutes, until jammy and no juice is left; chop them.

   12 دقيقة

3. Finely chop one onion and cook it with a splash of water for about 6 minutes, until soft and golden; add the chopped garlic for the last minute.

   7 دقائق

4. Add the spinach in handfuls and cook until wilted, about 3 minutes. Let it cool a little and squeeze out the liquid very well.

   3 دقائق

5. Crumble the tofu and mix it with the spinach and onion, the tomatoes and the rest of the salt.

6. Roll the dough about 2 mm (⅛ inch) thick, cut 7 to 8 cm (2¾-3 inches) circles, put a teaspoon of filling on each, fold and pinch the edges firmly closed.

   25 دقيقة

7. Cook the pierogi in batches in a large pot of lightly salted boiling water; once they float, cook 2 to 3 minutes more and lift them out with a slotted spoon.

   12 دقيقة

8. Meanwhile, slice the second onion and brown it in a dry non-stick pan for about 10 minutes, adding a splash of water whenever it starts to stick.

   10 دقائق

9. Serve the pierogi topped with the browned onion, with sauerkraut on the side sprinkled with chopped parsley.

وضع الطهيطباعة

نصائح

• Dry-packed sun-dried tomatoes, soaked for 10 minutes and chopped, are the restaurant's choice and replace the pan-cooked ones.
• Uncooked pierogi freeze well on a floured tray; boil them straight from the freezer for a few minutes more.

ملاحظات

Our version of a dish Ely ate at Soczysta Strawa, a vegetarian bar in Lublin with many vegan dishes.