Vegan pierogi filled with fermented tofu and leek

Directions

1. For the dough, roughly mix the flour, salt and oil in a bowl. Boil water and add to the flour. Stir immediately. When the dough has formed roughly and has cooled enogh to be touched, knead for about 10 minutes by hand or with a food processor until smooth. Cover the bowl with a cloth and leave to rest in the fridge for at least 30 minutes.

2. Meanwhile, for the filling, first cut the leek in half lengthways and then into thin strips. Heat the oil in a hot pan and sauté the leek over a medium to high heat for 3-5 minutes, stirring continuously.

3. Finely mash the Feto with a fork. Add the leek, season with salt, pepper and cumin and set aside.

4. Depending on the size of your work surface, halve or quarter the dough. Roll out each portion of dough evenly on a well-floured work surface to a thickness of about 1-2 mm. Dust the dough generously with flour to prevent it from sticking. Cover the remaining portions of dough and store them in the refrigerator.

5. Cut out dough pieces with a glass about 8 cm in diameter. Shape the dough scraps into a ball and simply roll out again.

6. For the filling, place about 1 teaspoon of filling in the centre of each dough piece, moisten the edges with a wet finger and fold in half. Press the edges together firmly and fold in if desired (see tip for instructions). Place the finished pierogi on a plate and leave to dry in the air.

7. Add the pierogi to approximately 2 litres of boiling salted water and simmer on low to medium heat for about 5 minutes.

8. Serve with vegan sour cream, fried onions and freshly chopped parsley.

Thanks to eat this! for the great recipe!