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

Method

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 min

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 min

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 min

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 min

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 min

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 min

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 min

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

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Tips

• 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.

Notes

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