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Ingredients

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 Custard ½ liter soy beverage (soy milk) 2 tablespoons cornstarch 2 tablespoons vanilla sugar

Directions

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