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Vegan Polish Pierogies and Vanilla Soy Custard (In Polish)
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Part 1. URL: |
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Pierogies with Lentil Mushroom Filling Dough ½ kilograms flour 1 cup water Pinch of salt Filling ¼ kilogram mushrooms ¼ kilogram red lentils Parsley Green dill Salt and pepper to taste Oil to fry Vanilla Soy Custard½ liter soy beverage (soy milk) 2 tablespoons cornstarch 2 tablespoons vanilla sugar
Directions (to make pierogies with lentils):- Put lentils in a pot to boil
- Add a little salt
- In the meantime, as the lentils are boiling we can prepare mushrooms and parsley. Slice it
- Put the mushrooms on the stove and add a little bit of oil
- The lentils are also nicely cooked then turn off the stove
- While the mushrooms are frying, we can chop our parsley
- Add the fresh chopped parsley to the filling
- Mix and fry the mushrooms
- After the mushrooms are done, then we add the lentils and parsley
- Stir for a while so the water from the lentils evaporates, otherwise it will make the filling too soggy and it is much easier to make pierogies if the filling is dry
- And now we will transfer our lentils with the mushrooms
- Add parsley. Maybe even a lot of it. Just the chopped leaves
- Add a little bit of salt
- Add pepper
- Our filling is ready now
Directions (to make dough for the pierogies):- Put some water to boil
- Put very little salt into it
- While it is getting ready, we will prepare the dough
- Here we have the flour and first, we add 1 glass of water (if it’s not enough, then We can add a little bit more)
- Add a tiny bit of salt to the dough
- Add a bit of water for these crumbs to stick
- When we get a nice consistency of dough, which is pliable and nice in our hands, then we can put it on the side
- Cover it so it doesn’t dry up
- The water is starting to boil and we can now prepare the pastry board
- So that the dough does not get dry, we will only take a small piece and the rest we will cover
- Now we roll it into a thin flat sheet
- When our dough is already rolled out very thin, we can start cutting circlets out of it and stuff them with the filling
- And in the meantime the water will boil. First we cut out circlets, which will be the base for each pierogi
- Take each circlet, put a spoonful of the filling on it, fold it, and stick the edges together, forming a semicircle or crescent.
- We can also make fancy frills so that our pierogies look more decorative
- Do not put in too much filling so that it won’t spill out of the pierogi
- After the water is already boiling, put the pierogies in. A few at a time, so they won’t stick together in the pot
- We can cover the pot, but when the water starts bubbling more, we take the lid off or else the water will boil over
- Once they have floated up, it is a sign we are going to drain them off
- Pour a little oil on them, so they do not stick together
- If somebody likes the dish this way, then this is already ready
Directions (to decorate):- Take a frying pan
- Put a little oil in it
- Fry some proteins
- Poured some oil on the pierogies so that they don’t stick together
- Add salt to taste
- Stir and take care not to burn the soy mince
- Take it off when it is slightly golden
- Pour it on the pierogies
- Sprinkle them with dill, so that it is even more beautiful and tasty
- Ready to serve
Directions (to make vanilla soy custard):- Take 1 glass of soy drink. And bring it to boil in a pot
- In the meantime, we mix another glass of soy drink with cornstarch and vanilla sugar
- Mix it well in cold soy drink, so as not to leave any clumps
- When the soy drink starts to boil, we pour in the cornstarch mixed with the cold soy drink
- Stir it until it thickens
- After the custard is thickening, then turn off the heat
- The custard is ready
- Leave it to cool down and we can put it into glasses or ceramic bowls
- Dessert is ready
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