Pierogies with Caramelized Onion Cabbage and Potato

Pierogies with Caramelized Onion, Cabbage, and Potato

Pierogies with Caramelized Onion, Cabbage, and Potato

1 hour 30 minutes

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Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • Eastern European
  • European
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 2 cups flour
  • 5 tablespoons earth balance margarine
  • 1 tablespoon dried mustard
  • 2 tablespoons olive oil
  • 2 onions- thinly sliced
  • 2 teaspoons freshly ground pepper
  • 8 potatoes- peeled and cubed
  • 1/2 teaspoon salt
  • 2 teaspoons sea salt
  • 1/4 cup soy milk
  • 3 tablespoons vegetable oil
  • 1/2 cup water
  • 6 cups white cabbage- shredded
Instructions

For the dough:In a medium sized mixing bowl, combine dough ingredients (first 4).Knead until smooth, about 5-10 minutes.

Let rest for 30 minutes

For the filling: Cover potatoes with water, boil until soft.Mash with soy milk and 2 tbsp margarine

Heat oil in saute pan on medium heat, add onions. caramelize (about 10-15 minutes), add cabbage and continue to saute until soft.

Add spices and seasonings.

Mix potato together with cabbage.

Cut dough into 4 sections

With a pasta roller, roll out dough.Starting with the number 1 setting work your way down until number 5.Using a round mold cutter, cut out circles on the rolled out dough.

Place a walnut sized amount of the potato filling in the center of the dough. Fold around and press firmly together.Bring a pot of water to boil.

Place pierogies into the water.Cook until they float to the surface, about 2 minutes.In a saute pan heat 2 tbsp of olive oil, and cook until golden on both sides.Makes about 52 pierogies, so at least 6 per person!

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