Perogi with carrot and tofu stuffing

 

Some time ago I saw on Figa’s blog perogi (dumplings) with carrots (click). It enchanted me, and I knew that I must make them.

I hate making perogi with passion. I like a lot of stuffing, so I usually ends up with a small disaster – I put too much stuffing, the edges of the dough do not touch, I need to rearrange, put a little stuffing away, combine, and finally I have in the hands a shapeless lump smeared with stuffing.

Part of the problem can be solved with staming perogi, instead of cooking them in the water. Even, if some of dumplings are not closed, they will not lose stuffing. If, in addition, give up the traditional shape of crescents and do triangles or wedges, the stuffing completely ceases to be a problem.

Stuffing with carrots and tofu is quite compact, not falling apart, so I could play in the gluing and I’ve made triangles.

And yes, tofu.

Figa hase white cheese with carrots. But I replaced it by tofu. Remember that the tofu needs addition of lemon juice to taste good. So if you prefer white cheese, you can skip lemon juice part.

Secondly, I seasoned carrots different than Figa, so click on her recipe and compare. You may find that her stuffing is more to your taste. I will not be offended, Raven’s word! 🙂

So much of introduction. Let’s make some perogi 🙂

 

 

Ingredients:

 

Perogi dough:

 

40 dag flour (you can use a gluten-free mixture)

1 teaspoon salt

1 – 2 cups of hot water

 

Stuffing:

 

3 – 4 carrots

4 tablespoons rice vinegar

1 cup water

juice of half a lemon

2 teaspoons brown sugar

2 teaspoons freshly grated ginger

2 cloves garlic

salt

 

cube of tofu (180 grams)

juice of half a lemon

1 to 2 tablespoons coconut milk (or other plant milk)

salt

pepper

0.5 tsp turmeric

 

To serve:

 

1 tablespoon walnut oil

green onion

 

 

Preparation:

 

Stuffing:

 

• Peel the carrots and grate.
• Into the pot, add the vinegar, water, lemon juice, sugar, ginger and finely chopped garlic.
• Add the carrots.
• Cook covered for approx. 15 minutes. Make sure carrot is not burnt.
• Cooked carrots put aside for cooling off.
• Tofu blend smoothly with lemon juice, milk and spices.
• Add the tofu to the carrots and stir.
• If desired, season a little more.

 

Dough:

 

• Mix the flour with salt, add hot water.
• Using the food processor knead the dough – do not use hands, because the dough is very hot and it can burn you.
• When the dough is soft and elastic, cover with a linen cloth and leave for half an hour.

 

Perogi:

 

• Rool dough.
• Cut out circles, at the center of each of them put a portion of stuffing.
• Make perogis, put on floured pastry board.
• Perogi put on a damp gauze, put in the steamer. Cook for approx. 15 – 20 minutes.

 

To serve:

 

• Green onions cut.
• Warm up the oil in a saucepan.
• To the hot oil, add chopped onion, mix, take off the heat.

 

Perogi serve topped with green onion.

Bon Appetit!