Perogies!!!!

Ok my bloggy Peeps!

Here is what you requested! Perogies, Beginning to end!

Enjoy!~
You will need:

1 head of cabbage, red or green, shredded

3 large cloves of garlic, sliced thin

3 Large yellow onions, sliced

6 russet potatoes, do not peel

Soy milk

Vegan margarine or olive oil

Red sea salt and cracked black pepper

1 pkg. vegan wonton wrappers

Separate your wontons

Peel and slice your onions, peel and slice your garlic. In a large skillet add about 1 tbls. of vegan margarine, add your onions and garlic, cook until caramelized. This will take about ten minutes.

Your onions and garlic should look like this.... Wash your potatoes, but leave the skins on. Boil until a fork pierces through the potatoes, drain and let cool for about 10 minutes. Peel and place back into the pot.

Add your sea salt and cracked black pepper to your taste.

Mash your potatoes, like you would for mashed potatoes. Add some soy milk and vegan margarine if using..

Add your onion mixture.

With a wooden spoon fold in onion mixture.

Dip your wonton, into a bowl of water so that it is soft and sticky. You will need to use your hands for this time, so make sure they are clean.

Place about 1 full teaspoon of potato mixture in the center. Fold over to make a half moon shape. make sure that the wonton seals all the way around. Press the potato mixture to the center.

This is what the perogies will look like when you are done filling and shaping them.

An up close look at a filled perogie. In a large skillet, melt margarine or oil if using, you could try using water to fry these, although I have never tried it. The perogie should not stick at all to the bottom of the skillet, once they are browned on both sides, add 1/2 cup water to the hot pan. It will boil up and start to steam. Cover with a lid and let cook for 3 minutes, remove from pan and wipe it out and start over, with remaining perogies.

This is what they look like when finished! Keep warm in the oven, making sure not to let the perogies touch, they will stick together.

In a large skillet, add 1 cup of water with 1 tbls. vinegar, The vinegar helps the red cabbage hold it's color. You do not need to add the vinegar if using a green cabbage.

Bring your water to a boil, add cabbage and keep turning it until it wilts. Remove from heat and add cracked pepper and salt to taste.

Begin plating...

I serve 4 perogie over about 1 1/2 cup of cabbage.

~

I did not have a beer for beer bread, I am sorry about that!

~

I really hope that you like this dish. It seems a little daunting, but everything comes together pretty quick. The most laborious part is the mashing of the potatoes!!! This is a pleasantly plain dish. It is typical in Polish cuisine , although the origins are sketchy. Also called Vareniki, perohy, or Italian ravioli, it is food fit for peasants and kings alike!

~

~

I was very excited to make this for you, and I am hoping you like it as much as our family!!!